Oh how I love being totally indulgent at breakfast. I’m currently going through a phase of eating lots of fried eggs, preferably runny, with toast and bacon. These gluttonous breakfasts (a habit I picked up on my trip in China) usually hold me over until the afternoon, when I have a snack, and then wait for dinner.
So for our brunch on Sunday, Mr.S and I, together in the kitchen, whipped up a satisfying and rather large morning meal of fried eggs, english muffins, oven-baked bacon, papaya and raspberries, and many many cups of coffee.
Bacon can be easily prepared in the oven instead of on the stove. They come out beautifully cooked with crisp edges, with a sweet almost caramelized flavor. I sometimes brush mine, before backing, with maple syrup, honey, or mirin. The best part is you don’t have to watch over it in the pan like a hawk. Go ahead and enjoy a cup of coffee and the paper.
Lay out strips of raw bacon on a rack (or cooling rack) over a roasting pan, so that the grease can drip down through the grates. With the oven set to 350F, bake for about 15 minutes. Check to see that the bacon is nicely browned or to desired doneness, and if not, bake for an additional 5-7 minutes.