BACON, EGG AND AVOCADO TOAST WITH TURMERIC DRIZZLE
Welp, my kids both told me this week that they’re becoming Pescatarian. It’s not surprising, really—fish is our family’s common ground. It’s the only animal protein my husband eats (after 20 + years as a strict vegetarian), and therefore what I make, mostly. Except bacon. My kids LOVE bacon and come summer, I like an occasional piece, too.
If it were going to be my last piece of bacon for a while, this toast is a good way to go out. It’s a classic bacon and egg pairing, embellished a bit with creme fraiche, avocado, and most importantly, a tangy turmeric drizzle on top, which is good on just about anything (ironically, it’s exceptional on fish!). The little bits of green on top are important too. I like this best with some flowering onion or flowering chives, but any flowering herbs (cilantro! basil!) or microgreens would work here, too. Little details—but don’t skip them.
Let’s face it—bacon and eggs are just bacon and eggs; it’s always the embellishments that count.
RECIPE, BELOW
ULTIMATE BACON, EGG AND AVOCADO TOAST WITH TURMERIC DRIZZLE
reprinted with permission from Every Day is Saturday, by Sarah Copeland
LEMON-TURMERIC DRIZZLE
JUICE OF 1 LEMON
1/4 CUP OLIVE OIL
1/4 CUP MILD HONEY
1 TEASPOON GROUND TURMERIC
SPLASH OF CIDER-VINEGAR
BACON + EGG TOAST
8 SLICES THICK-CUT BACON
4 FRESH EGGS
4 SLICES THICK-CUT SOURDOUGH BREAD
BUTTER AND OLIVE OIL, FOR THE BREAD
CREME FRAICHE, OPTIONAL
1 to 2 FIRM RIPE AVOCADOS, PITTED AND SLICED
FLAKY SEA SALT, SUCH AS MALDON
FRESHLY GROUND BLACK PEPPER
TENDER GREENS OR FLOWERING HERBS, FOR GARNISH
STIR TOGETHER THE LEMON JUICE, OIL, HONEY, TURMERIC AND VINEGAR TO DISSOLVE AND SET ASIDE WHILE YOU PREPARE THE BACON AND EGGS (OR, COMBINE IN A SMALL JAR WITH A TIGHT-FITTING LID AND SHAKE VIGOROUSLY TO COMBINE; SET ASIDE).
COOK THE BACON IN A SKILLET UNTIL CRISPY AND BROWN. DRAIN ON A PAPER TOWEL, AND POUR OFF A LITTLE FAT FROM THE SKILLET. FRY THE EGGS IN THE SKILLET UNTIL CRISPY AND GOLDEN AROUND THE EDGES, AND THE YOLK IS BARELY SET, 4 TO 5 MINUTES (FOR A SLIGHTLY FIRMER YOLK, COVER THE PAN IN THE LAST MINUTE). SEASON WITH SALT AND PEPPER.
MEANWHILE, TOAST THE BREAD IN A LITTLE OLIVE OIL AND BUTTER IN A CAST-IRON SKILLET, OR TOAST IN A TOASTER AND BRUSH WITH BUTTER (YOU CAN ALSO BRUSH THEM WITH OIL AND BATCH BROIL THEM IN THE OVEN ON LO).
SPREAD THE CREME FRAICHE ON THE TOAST, THEN LAYER WITH BACON, AVOCADO, EGG, AND ANY GREENS. SPOON THE LEMON-TURMERIC DRIZZLE GENEROUSLY OVER THE TOP.
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
SERVES 4
images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos // GENTL + HYERS
Food + Prop Styling // SARAH COPELAND
Ceramics // HENRY STREET STUDIO