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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here's a peasant breakfast from my Portuguese grandma, full of stick-to-your-ribness. It's what we use before going orcharding. Ingredients:
bacon |
onion |
garlic |
leftover bread |
canned tomatoes |
eggs |
herbs of your choice |
s&p |
olive oil |
Directions:
1. Fry up some bacon. Some onion and/or garlic is excellent here.
2. Skim out as much of the fat as you deem necessary.
3. Fling in at least five times as much leftover stale hard cubed bread as there is bacon.
4. Mix it up really well.
5. Add at least one can of tomato chunks. It should be the consistency of the thickest stew you can think of, with every piece of bread wetted.
6. Bring to the boil.
7. Beat eggs - two for each serving plus one for the pot - and add. Some fresh oregano, basil, or rosemary is excellent here.
8. Serve when the eggs are cooked. Adjust S&P.
9. Drizzle olive oil over servings.
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