on saturday or sunday mornings, depending on what i have in the kitchen, jane and I have perfected what we’ve likened to calling ‘the breakfast of champions’. this meal is especially appropriate if you’ve been–ahem–enjoying a few drinks with friends the night before.
the idea that potatoes can be cooked quickly and easily has been a revelation to me. start by frying up some bacon, oscar meyer thick cut is amazing. remove to paper towels.
put some of the rendered bacon fat into a saucepan on medium-high and add half a chopped yellow onion. dispose of the excess oil and set the skillet aside, but don’t wipe clean.
cut up two smallish yukon golds or red potatoes into 1/4 inch cubes, add to the pot with the onions, and cover, stirring occasionally.
chop up a tomato and set aside. once the potatoes have been really cooking for about 5 minutes, beat three or four eggs, put some toast or english muffins in the toaster, and start heating up the skillet the bacon was cooked in.
when the skillet is hot, add the eggs, grind in some black pepper and salt, and scramble. the little bits left behind by the bacon give the eggs a nice rustic look, along with a lovely flavor.
when the eggs have solidified enough to stay in one half of the skillet, i add the tomato to the other side, along with a sprinkle of salt. i don’t mix them together, but i also don’t mind if the juice of the tomatoes mingles with the eggs.
add salt and pepper to the potatoes. a little herbes de provence is also nice or cayenne pepper.
plate the muffin, bacon, eggs, tomato, and potatoes. serve with juice. eat on the front steps if it’s not too hot outside yet.