Friday, January 18, 2008

Hello, Hello!

See, I am still here.

A messed-up week, though, including a split shift followed by a quick turnaround, which allowed me to change of the frame of the delightful and highly critical digital television device over which I have been fretting, the end result being, so far, made of win! Plus I made myself a perfectly marvelous breakfast during the quick turnaround.

The HDTV thingie is of a degree of complexity and dullness you would not want to hear, plus it's Big Media Company Secret Skunk Works Stuff, so I wouldn't anyway. Ahh, but the breakfast...! That's another story.

Start with about four strips of peppered bacon (if they don't stock this in your markets, you are Beyond The Borders Of Civilization; buy some bacon and apply about three pinches of coarse black pepper). Cut 'em in half and fry crisp (but not burned! Just barely crisp, okay?) in a large skillet or wok (best). While they are frying up, take a large giant portabella mushroom cap or two, or a package of regular-size mushrooms (portabellas preferred, mixed exotics are good, plain ordinary ones will do) and dice into about 1/4" to 3/8" cubes.

When the bacon is done, set it aside on some paper toweling to drain. You should have "about enough" grease in the pan, enough to cover the bottom but not deep. Pour off as needed but keep it handy, in case. Pour carefully -- all the really good stuff is down at the bottom.
Toss in the mushrooms and fry, turning as need be. You can add a shake of Cajun seasoning if you'd like. (It's good!) While this is going on, take two or three eggs (two if you buy Jumbos*, three otherwise) and stir them up well in a small container using a fork or chopstick.

When the mushrooms are not quite done, push them to the outer edges of the skillet or wok, turn up the heat, pour in the eggs and scramble them like the Furies, using a chopstick (or fork, if you don't have to worry about scratching the pan -- but chopsticks work better). You'll have to pick your own level of done-ness for the eggs, preferences vary.

Once the eggs suit you, take the skillet or wok off the heat, crumble the bacon in, and stir it up well.

Serve as is (should serve two people or one if she's hungry enough). Refinements include topping with chopped fresh chives, cheese and/or hot sauce (try Cholula or Vietnamese "Rooster" sauce).

It'll get you through a long day!
* I keep trying to hatch the extra ones 'cos it would be chou-kawaii to hatch out a baby elephant but it never happens. It's sooooo unfair!!!


phlegmfatale said...

omg - that breakfast recipe sounds SOOOOO marvelous!

breda said...

We are big fans of the Rooster sauce!

Tam said...


(Really makes me look forward to my Egg McMuffin. Only not.)

(PS: Word verification was "nyehfqkb". Wasn't that one of the Elder Gods?)

LBJ said...

I've not even been up 30 minutes and I'm drooling like Pavlov's dogs.

B A C O N!

Carteach said...

A) Glad to hear you are Ok. Wasn't worried yet, just wondering.

B) I bow before your food porn!

C) DAMN... I wasn't hungry till I read that....

Roberta X said...

My cooking's simple but it does usually have a certain....well, bacon! ;)

'Shrooms fried in bacon grease are a real weakness of mine.

Roberta X said...

P.S. I didn't even mention the blood orange I had for dessert! There are photos.

Carteach said...

I shop on way home now....