My Signature Breakfast with Cottage Frys

My cottage frys are just chucked red potatoes sauteed in butter olive oil with a dash of salt and pepper. 

Eggs were mixed with finely chopped shallots and smokey cheddar cheese.  Bacon was baked in oven for 17 minutes on broil.

I got a A- on this one ... Denise always grades my breakfasts.  I was dinked for a small part of one piece of bacon that was slightly over cooked ... next time i'll inspect and beeak it off.

zoom to album.

Tags

  1. food
  2. breakfast
  3. eggs
  4. potatoes
  5. bacon
  6. on the menu

Comments


Seth says
a variation served to grandma in 2011. denise gave me a only a B on it because the bacon was a tad limp and toast was not toasted enough.  It is extremely hard to get the bacon crisp enough for her and not over due it. 

Seth says
zoom to album.

C says
I have found baking it in the oven over a rack over a cookie sheet works like the folks used to do for Sunday brunch .  Also, if you do bacon in a frying pan take it out sooner than you think it is crisp enough because it tends to crisp up after you drain the grease off.


Seth says
C 2011-08-21 13:43:33 15152
I have found baking it in the oven over a rack over a cookie sheet works like the folks used to do for Sunday brunch .  Also, if you do bacon in a frying pan take it out sooner than you think it is crisp enough because it tends to crisp up after you drain the grease off.

Yep i usually bake it in the oven over a rack and put it on broil ... it takes about 16 minutes, but time varies a lot with the thickness of the bacon which is never all that uniform.  Then too if you're trying to get everything on the plate how as you serve it the timing is very critical.  Also, as i mentioned, denise's desire to get it sufficiently crispy yet not burnt ... but not limp ... leaves a very little margin of error.  In this case i had let the bacon actually time the final serving moment and kept checking it but was using my eyeballs and not a more detailed testing method.  A more detailed testing method requires you to slide the oven tray out and press the bacon with a fork ... problem with that is that the oven then cools off and your gusts start wondering when the breakfast is going to be served.  So i erred on the side of limp and got a B grade on the bacon.  Oh well.

C says
I don't remember bacon being hot as a biggie. If you drained it on paper towels hot before the rest is done it shouldn't cool that much to make a difference.


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