Bacon and Egg Sandwiches

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             FOOD FUNNY
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Here's a cute one from Anna Welander:

I was just in London - there is a 6-hour time difference. I'm still
confused. When I go to dinner, I feel sexy. When I go to bed, I feel hungry.

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             TODAY'S RECIPE
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I have written in the past about my fondness for the humble fried egg
sandwich, and just about the only thing I can think of to improve on it
would be to add some crisp bacon. Like this:

Bacon and Egg Sandwiches

2 Tbs (30 ml) butter or bacon fat
1 red bell pepper (capsicum), cored, seeded, and thinly sliced
2 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) sliced mushrooms
4 eggs, lightly beaten
Salt and freshly ground pepper to taste
Crusty bread such as focaccia or ciabatta, sliced horizontally
4 slices bacon, cooked crisp and crumbled

Heat the butter in a skillet over moderate heat and saute the bell
pepper, scallions, and mushrooms until tender but not brown, about 5
minutes. Add the eggs, salt, and pepper and cook, stirring frequently,
until the eggs are set. Transfer the egg mixture to the bottom halves of
the bread, add the crumbled bacon, and top with the remaining bread.
Serves 2.
Received on Wed May 28 19:39:27 2008