I was just talking with my wife about great brunches that we have had. The list was very, very short and the bill was always very, very big. There are a few amazing brunches around the world but usually it has more to do with the company and environment than the food and it’s presentation. After all, the options are somewhat limited, the sun is high overhead and the chef is usually hungover.
But, if you have a wonderful occasion such as a warm Sunday with no kids, or a cool Sunday with all of the kids, this is the perfect brunch, and you will feel like you spent the big bucks (but you didn’t).
It is Sunday night and I need to get back to my wife so I am going to make this brief and call on a few of my earlier recipes. Don’t think you are being short changed. We have been making this forever and I have planned to give this to you all year. Now is the time.
- Focaccia (From Yesterday)
- 6 Eggs
- 2 Lbs. Bacon (Really good, natural with no junk)
- Bloody Marys (The Sunday Bloody Mary x6)
- Salt and Pepper
- Non-Stick Frying Pan or Iron Skillet
- Paper Towels
- Prepare the Focaccia.
- Fry all of the bacon until crispy. This may take several steps.
- Remove to a paper towel covered plate.
- Carefully pour off all but about 2 tablespoons of bacon grease.
- Make the blood marys and serve to your guests while you make the eggs.
- Cook the eggs in the bacon grease. Salt and pepper after cracking. Make sure to crack the eggs away from the pan on another edge to prevent egg shells in the pan.
- Cook sunny side up for about three minutes.
- Cut the focaccia into individual servings.
- Lay egg over the bread and serve with a few pieces of the bacon.
- A simple salad is nice to finish if you cross the noon mark and turn the meal into lunch.