Despite
this being my fourth stint of living outside the US, I have to re-adjust every
time to the fact that the bacon elsewhere is significantly different from what I'm used to and that,
honestly, I don’t like it as much as I do the traditional US style. So much so
that at least once I’ve done something that is usually unthinkable, and run out.
As it turns out, this domestic faux pas has yielded some unexpected benefits,
principally discovering that salty, cured meats are more interchangeable than I’d
realized. A recent, very successful breakfast experiment emphatically
demonstrates this; wanting some bacon to jazz up my fried egg on toast and
finding none, I swapped in some fried spicy salami. The variation has now
officially entered the RL breakfast rotation.
Fried
egg & salami on toast
Of course, following the cured-meats-are-interchangeable principle means that you should feel free to swap in whatever you’ve got lying in the fridge.
Of course, following the cured-meats-are-interchangeable principle means that you should feel free to swap in whatever you’ve got lying in the fridge.
1
slice whole wheat toast
2
slices spicy salami
1 egg
salt & pepper
1 egg
salt & pepper
Toast
bread. In a small frying pan, fry salami until crisp on the edges, turning
once. Remove salami from pan and crack in egg, frying to your liking. (I like
sunny side up with a runny yolk.)
Put
toasted bread on a plate, top with salami, then with egg. Sprinkle with salt
& pepper and consume.
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