I woke up this morning thinking about my husband and what an outstanding husband and father he is. Our separation is finally coming to an end. He will be leaving South Sudan in August to take up a new post in Stuttgart, Germany. Yeah, buddy!
My husband loves breakfast better than any other meal of the day and I was feeling bad that all he has in South Sudan is bacon, one step from rancid, eggs that float and truly ugly bread with, I can barely say it, margarine. The kind that is actually colored grease and comes in a can. Bleah.
That’s why I made this breakfast for him this morning. My husband likes his eggs liberally peppered and cooked in the same pan as the bacon so that little charred bits of bacon adhere to the eggs. He won’t be able to eat it but he can look at the picture and know that I love him, am thinking about him and that he’ll be eating from my kitchen soon.
One Skillet Breakfast
3 slices of cured and grilled pork belly http://cookinginsens.wordpress.com/2012/06/09/cured-pork-carbonnade-sandwiches-with-rosemary-garlic-mayonnaise/
1 tbsp butter
3 tomato thick tomato slices
Fry the pork slices in the butter until brown, then push to the side. Break the eggs into the pan and sprinkle liberally with black pepper. Add the tomato slices to the pan when the eggs are half way cooked to desired doneness, turning them once or twice to brown.
Serve with 2 thick slices of toasted and buttered country bread.