Thursday, February 25, 9:00 p.m., home.
If all else fails, make eggs. That’s my dinner motto, at least. It’s not rare that, after a long week of work and of thinking very little about cooking, I open my fridge to find it bare save for a box of baking soda and a jar of pickles. Somehow, too, eggs are always on hand. And really, an evening standing at my kitchen counter enjoying an omelette and a glass of wine and the latest issue of Vogue sounds like a glorious one to me. Here, I fried one Happy Hen egg (from Pleasant View Farms in Lancaster County, PA) over medium and placed it, along with a slab of zingy cheddar and crispy bacon, atop a skillet-toasted Bay’s English muffin. Smush on the top piece and there you have it. (I was inspired by one of Murray’s Cheese's melts.)
How do you take your eggs?
love it! this is my favorite breakfast on the weekends but yes, it makes a FAB dinner. getting hungry...