Saturday, March 15, 2008

Bacon and Egg Crostini

We've had a couple of rough nights in our house. Gabe developed a double ear infection the other day. He seems fine most of the day and then the terrible drainage begins a couple hours after putting him to bed. Once it starts he's up repeatedly through the night and he isn't easily consoled. Two nights of interrupted sleep have taken their toll, mainly on my husband. This morning I came down to find the little one sprawled out on top of Joseph...both sound asleep on the couch with Mickey Mouse playing on the tv. Mickey Mouse happens to be recorded on our Tivo because, at times like these, he is the only one that can bring calmness back into our lives.
Feeling greatly appreciative of Joseph's help I decided to surprise him with a tasty breakfast. I've only tackled poached eggs a time or two, so I was pleased with this morning's outcome. He even had seconds so I know he really liked it.

Bacon and Egg Crostini
1 baguette
olive oil
1 clove garlic
4 slices bacon (cooked-we had leftover from yesterday's BLTs so I just reheated them)
2 eggs
1 tsp vinegar
salt and pepper
flat leaf parsley
Slice bread into two 3/4" slices. Drizzle with olive oil and broil on high until lightly browned. Remove and rub with the raw garlic clove. Place cooked bacon on top of bread. Place in oven (turn the heat off first and they will stay warm from the residual heat.)
Bring a medium pot of water to a simmer, add a splash of vinegar (about 1 teaspoon). Crack each egg into a small cup or bowl. Slide the egg into the water and cook over a low simmer for 3 minutes. Once cooked, remove with a slotted spoon and place on top of the bacon. Poke egg to allow the yolk to ooze out and sprinkle with salt, pepper, and parsley.

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