Hi everyone. Terribly sorry for the month-long absence — I must admit that I don’t really have a good excuse, except that between work and going home to Minnesota for the holidays, December simply got away from me. Combine that with very short daylight hours, and it makes it a little difficult to take photos. In any case, I’m back just in time to give you the perfect thing to make for your (hungover) New Year’s Day breakfast (or dinner). Minimal prep time + the magic combinations of egg, bacon, tomato, and arugula = happiness. This does also make a lovely meal when you are not hungover, just so you know.
In other holiday news, Minnesota was very cold and snowy, but quite lovely for Christmas. My family had our usual meals of Swedish meatballs, mashed potatoes, and lefse. I know, super Scandanavian. Did you have a good Christmas? Are there any foods that you always eat at Christmas or New Year’s? I would love to know! And happy New Year to you all!
The Ultimate BLT (inspired by a recipe in Food & Wine‘s newest cookbook, America’s Greatest New Cooks) (Serves 1)
3 strips bacon
1/4 cup mayonnaise
3 tablespoons assorted herbs, such as basil, chives, or thyme, chopped
1 clove garlic, minced
1 teaspoon butter
2 large slices good bread, such as a country loaf or a baguette
1 tomato, sliced into 1/2-inch thick slices
1/2 cup arugula
Preheat oven to 350. Place bacon on a baking sheet and cook in oven until crispy, 5-7 minutes. Remove from pan and place on several paper towels on a plate to drain.
In a small bowl, combine mayonnaise, herbs, and garlic clove (there will be extra). Toast bread, and spread herb mayo on one side. Add bacon, tomatoes, and lettuce.
Melt butter in a large skillet over medium heat. When it starts to foam, crack eggs into pan. Season with salt and pepper, and let cook until just beginning to set but middle is still runny, 1-2 minutes. Carefully flip eggs over to cook other side and cook for 30 seconds, until whites are just set but yolks are still runny (if you prefer your eggs cooked more, leave in pan for another couple of minutes). Place one egg on each half of sandwich, top with other slice of bread, and serve immediately.