Ladled egg with micro greens and bacon ends.One of my life’s greatest joys is the proximity of Saturday’s greenmarket to my home.  Every Saturday, a hop away, awaits me a culinary baskin robbins of the freshest, most organic bacon, produce, cheese, breads, fish, bacon, eggs, milk, bacon, cookies, brownies, and did I mention bacon???It’s without a doubt the best thing about living in Union Square aka Times Square Jr on any given warm night. So it was very refreshing when I found myself not hungover this morning and able to take advantage of the farmer’s pickings before the market masses arrive.  Usually, after 11am it’s virtually impossible to make the greenmarket rounds due to the stroller sets and sheer volume of doe eyed gazers. I picked up some garlic cheese bread today, the greatest and tastiest and crispiest organic micro greens from Windfall Farms, some Jeremy cheddar from Cato Corner, goat cheese, and bacon ends.  The eggs I already had from last week. I misted over the greens and let them sit in a quick bath of ice water while the bacon ends made sweet, simmering love to my frying pan over medium heat.  I crumbled some of the rosemary garlic encrusted goat cheese over the plate of greens and drizzled just a tad of extra virgin olive oil and balsamic vinegar over them. I placed one egg in a stainless steel ladle which had been coated with about a teaspoon of olive oil.  Holding the ladle over a medium flame, I let the egg cook in the oil till it was just right and layed it atop the greens with bacon.  A dash of salt and a sprinkle of pepper later I was enjoying a breakfast orgasm.  The garlic cheese bread chaser did not disappoint.FYI, the idea for cooking the egg in the ladle came from last week’s episode of 60 Minutes.  Lesley Stahl profiled the prolific Bay Area chef, Alice Waters.  Lesley was lucky enough to have Alice cook breakfast for her.  Alice cooked a comparable breakfast to the one I did here except she had heirloom tomatoes at her disposal and she cooked her eggs in a metal spoon over a wooden fireplace that was built into her kitchen.  I have seen my future.  A very similar hearth is looking back at me.

Ladled egg with micro greens and bacon ends.


One of my life’s greatest joys is the proximity of Saturday’s greenmarket to my home.  Every Saturday, a hop away, awaits me a culinary baskin robbins of the freshest, most organic bacon, produce, cheese, breads, fish, bacon, eggs, milk, bacon, cookies, brownies, and did I mention bacon???

It’s without a doubt the best thing about living in Union Square aka Times Square Jr on any given warm night.

So it was very refreshing when I found myself not hungover this morning and able to take advantage of the farmer’s pickings before the market masses arrive.  Usually, after 11am it’s virtually impossible to make the greenmarket rounds due to the stroller sets and sheer volume of doe eyed gazers.

I picked up some garlic cheese bread today, the greatest and tastiest and crispiest organic micro greens from Windfall Farms, some Jeremy cheddar from Cato Corner, goat cheese, and bacon ends.  The eggs I already had from last week.

I misted over the greens and let them sit in a quick bath of ice water while the bacon ends made sweet, simmering love to my frying pan over medium heat.  I crumbled some of the rosemary garlic encrusted goat cheese over the plate of greens and drizzled just a tad of extra virgin olive oil and balsamic vinegar over them. I placed one egg in a stainless steel ladle which had been coated with about a teaspoon of olive oil.  Holding the ladle over a medium flame, I let the egg cook in the oil till it was just right and layed it atop the greens with bacon.  A dash of salt and a sprinkle of pepper later I was enjoying a breakfast orgasm.  The garlic cheese bread chaser did not disappoint.

FYI, the idea for cooking the egg in the ladle came from last week’s episode of 60 Minutes.  Lesley Stahl profiled the prolific Bay Area chef, Alice Waters.  Lesley was lucky enough to have Alice cook breakfast for her.  Alice cooked a comparable breakfast to the one I did here except she had heirloom tomatoes at her disposal and she cooked her eggs in a metal spoon over a wooden fireplace that was built into her kitchen.  I have seen my future.  A very similar hearth is looking back at me.

posted 3 years ago