Arguably, my favourite meal is bacon and eggs. And, I am getting to liking the texture of eggs when I cook them in cream.
This time, unlike the last time I tried to cook eggs in cream, I persevered and cooked the eggs sunny side up – in the cream.
Same routine, pour the cream in the pan, let it warm up, and then add the eggs one by one. Do not add any salt or pepper while the eggs are cooking – it makes them turn grey and yucky looking.
I let them cook over the medium heat while using a rubber spatula to splash the cream over the yolks of the eggs.
Of course it is a bacon and eggs breakfast so, a generous sprinkle of brown sugar over it and then into the oven at 450 degrees for 10 minutes at which point I flip the strips of bacon over.
Back in the oven for another 10 minutes – we like it quite crispy so we go longer in the oven than other people might.
The kind of “flop” for breakfast was my attempt at potato patties. We had leftover mashed potatoes from the night before but I didn’t add anything to the potatoes to bind them together so it was essentially a pan of fried mashed potatoes. Tasty but not what I had planned!
On the plate – a pretty tasty meal.