This is my favorite breakfast at this point in time. It is one slice of applewood smoked bacon, a baked tomato topped with bread crumbs and Worcestershire sauce and as scramble egg with basil. It is filling and tasty.
I decided to sort of make up a recipe for something that resembles eggplant Parmesan. It just hit the spot and was quite good. There were three slices of breaded eggplant in the bottom covered with spaghetti meat sauce. Then, a few gratings of Parmesan Reggiano. Then a layer of spinach. I added another layer of meat sauce over the spinach. And on the top, more grated cheese. I put it in a medium oven for one half hour. There was much less cheese than usual but I used very good very flavorful cheese. It is much lighter than most Eggplant Parmesan which is just what I wanted,.
This morning, I took the time to do a little breakfast that is more than I usually do. I started the morning with a cup of Sumatra coffee which got me in the mood for a little more.
I fried some Duroc applewood smoked bacon which has a slightly sweet,salty taste. Since it is leaner than the average bacon, the crisp, crunch lasts longer in the mouth. I added a cheese omelet with basil and finished with salsa. I am experimenting with freeze dried basil and have liked it for some things, it works well here and is great when you don’t have fresh basil. For the best effect, it needs both liquid and heat. The basil flavor was there and it looked green and fresh.
You can’t get anything like the picture below which is tomatoes with fresh basil in basalmic vinegar dressing and olive oil.
There are times in my life when I take the time to prepare myself food that feeds my spirit as well as my body.
I got the recipe for this food from the Big Oven website where I do a lot recipe hunting. The first time I followed the recipe almost. This one is not hard to cook and it is a breast of chicken with a sauce that has artichoke hearts, capers and lemon juice. So the taste is lemony. The breast is sautéed in butter and with scallions and garlic. The sauce is made in the pan with the juices of the breast by adding white wine , lemon juice and unsalted chicken broth. The sauce is a rich and bright at the same time. When it finished has the capers and artichoke hearts are added. it really enhances the flavor of chicken breast.
I will probably not serve it with the angel hair pasta with pesto and peas again. The future plans may be spinach or asparagus or baby carrots.
Although this is clearly not high quality restaurant food, it was a dinner that made me feel good.