Before I get started – yes, I know that you can hack a grapefruit in half, pour some cereal or make a smoothie in less time. This, however, is a cooked meal. That involves some preparation – but not too much. The real skill is being able to do several things at once for it all to come together. In my career as a producer, I have to juggle a lot of things with a plan in mind to make sure they all neatly fold together at some common point. In this case, prep, seasoning, cleanup and plating can all be choreographed to a delicious finish.
Put your cast iron skillet on the stove and fire a burner up to high. While that’s heating up, throw a slice of bread into the toaster oven and start that toasting. Lay a few strips of bacon onto a microwave bacon tray, cover with a paper towel, and nuke it for 1 minute per slice. By now, your skillet should be hot. Throw a tablespoon of real unsalted butter (not that stuff from a tub) in the skillet and melt it down. Once the butter melts, give it about a minute to brown up. Brings out the flavor of whatever comes next – in this case a couple eggs.
Keeping it simple, let’s go for eggs over easy. Crack a couple eggs into the pan, keeping the yolks intact. Sprinkle with coarse grain sea salt, a few cranks of pepper (from a mill, not a red and white metal box!) and a dash of basil. When the whites start to set, flip them with a spatula and salt and pepper the other side.
Toast should be done by now. Butter and strawberry preserves works for me; top with whatever you like. The bacon should also be ready. Get them on the plate, followed by the eggs. Optional shake of hot sauce on the eggs will give them a little kick.
I like to clean up as I go. So as soon as I finish with an ingredient, I get rid of it. Put the bread away, butter, bacon, eggs and preserves back in the fridge. Rinse the bacon tray. At the end of this meal, you should just have a skillet that needs to cool a bit before rinsing and toweling dry.
Clock me: finished in 9:15.
Trying to cut back on the amount of dairy I’m taking in, so I’m working on some recipe variations to my favorites that usually feature yummy, melty fromage. Starting with a simple scrambled egg recipe. Just inhaled this one, so I can definitely testify that the cheese was not missed. In fact, I don’t have that heavy feeling just after eating. Perhaps a good thing, huh?
