According to Cher, Lulu, and Betty Everett, it’s in his kiss. I say it’s when he serves you something like this in bed the next morning, and makes it seem effortless.
If you’re like me, maybe you had no idea when you got in bed last night that you’d be making breakfast for someone this morning. That’s what makes improvisation so important. Following this basic plan, you could throw together something amazing in less time it probably takes you to shower.
Egg Improv No. 2: Breakfast
Makes 2 servings
bacon
1. Cook the bacon until crispy. Drain on paper towels
2. Pour off rendered fat, leaving 2-3 Tbs in the pan. (If your bacon produces less fat than that, add butter to the pan so you wind up with 2-3 Tbs total fat.) Sauté onion over medium heat until it begins to caramelize. Add bell pepper. Continue cooking until pepper begins to soften, about 2 minutes. Crack eggs into the pan, distributing them evenly. Turn heat to lowest setting. Cook for 2 minutes. Salt and pepper to taste. Lay cheese on top. Cover. Cook for about two minutes. (This will produce set, but slightly runny eggs. Adjust cooking time to your liking.) Off heat. Leave the cover on, and the eggs will continue to cook a bit, and will keep warm while you make toast and coffee, and get the table ready.
Improv No. 2
Let’s Talk Bacon
This breakfast would come together much more quickly if you had cooked bacon on-hand, and who doesn’t? Well, I didn’t at the time. I had a full package of uncooked bacon. Since I did this on the weekend and had enough time, I started out by frying up the entire package of bacon. This produced three amazing results:
- I had bacon at the ready for the next several days, which I threw into salads, onto a sandwich, and otherwise just outright chowed.
- I saved the rendered fat, and plan to pop popcorn in it. Will keep you apprised.
- My house smelled like God’s own heaven for nearly two days.
Breakfast Tray
Get into the Groove
As you can tell, I like playing this egg dish’s changes. This is an inversion of Eggs for Dinner. Keep in mind, though, that improv takes practice! Make something like this for yourself next Saturday.
And keep something like this around, so that you’ll be prepared when the moment inspires you.
You just happened to have a package of bacon in your refrigerator?
Yes, I did. As I’ve mentioned before, when I shop by the grocery store to pick up something I need, I will often pick up one impulse item in addition. Bacon lasts for at least a week in the fridge. I love bacon. There’s almost nothing that couldn’t use some bacon on it, in it, or with it. Plus, if I don’t use it, I know it freezes well. It’s more surprising to me that I had onion. I generally buy only as much as I need, and I’m willing to fudge on onion amounts. Although chopped onion will keep in the fridge for several days, its flavor intensifies in a way that I don’t care for. You can freeze chopped onion and later use it in something like a stew or pasta sauce. Otherwise, as far as I’m concerned, it needs to be sauteed and used up ASAP; fortunately, it worked fantastically in this improv.
I don’t think it’s that remarkable to have a package of unopened bacon in the refrigerator. Besides, you could make this work with any kind of lunchmeat or cured meat.
I’d love waking up to this dish and I know John would love it too!
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Thanks!
I don’t even eat bacon but I love the smell of it cooking!
That’s half the pleasure of it right there!