Lately I’ve felt a sort of pressure to update the site with something big. After taking a lot of time off to work on personal and commercial projects, I wanted to come back triumphant, with some big new revelation. But that’s not how life works. Life is a series of small revelations, that hopefully tell you how to do today better than you did yesterday.
I love cooking. It’s a perfect blend of input and output, where you have to use your combined knowledge to produce something of value. It’s a cumulative skill, one that grows as you do. You can be as minimal or as decadent as you like. Like many things in life, it’s about building up a toolbox you can work from. Let’s make some eggs together.
I call this “wayfarer eggs” because I came up with it in the middle of a big metal / fantasy binge, which has been going on for the past twenty years or so.
A wayfarer is like an explorer or traveler, out on the road between towns. Just wandering. Here’s a quick breakfast they could make on the campfire with things they’ve got on them (okay, maybe not avocado).
Avocado and bacon aren’t essential to this recipe, but come on, you’re missing out. Live a little.
- 2 - Eggs
- 2 - Slices of Bread
- 2 - Pieces of Bacon
- 1/2 - Red Onion
- 1/2 - Avocado
- A Pinch - Salt, Pepper, Thyme, & Rosemary
- *OPTIONAL* Blue Cheese (This really brings the whole dish together)
- Heat a 12” non-stick skillet (or equivalent size) to medium heat. If you want to use cast iron, be my guest, but add a tablespoon or two of olive oil.
- Once warm, add bacon to skillet and cook for 3 minutes, flipping once.
- While the bacon is cooking, chop an onion in half, then cut into 1/4 or 1/2 inch slices, then chop into large pieces. Save the other half of the onion.
- Cut an avocado in half, remove the pit, and save half for later. With the remaining half, slice into thin pieces before peeling the skin. Place aside for later.
- Flip your bacon! The second side cooks faster than the first, I swear.
- Remove bacon from pan once cooked and place on a cloth or paper towel to remove grease.
- Leave remaining grease in pan and add onion, making sure to separate layers as best you can. Break up the chunks!
- Add salt, pepper, thyme, and rosemary (if you don’t have a mortar & pestle , you can place it in your palm and press with your thumb to crush the rosemary) to the onion, mixing with a spatula before covering to cook.
- Put bread in a toaster, but don’t start it just yet. If you’re feeling real spicy you can toast the bread in a pan, but you’re not a savage so why would you?
- Once onion is cooked (the purple will give way to a lighter shade of red) split into two piles, making a small depression in the center of each.
- Crack your eggs one at a time into a small bowl, before pouring into the dimple you made in the onions. Hopefully they don’t spill out, and instead stay in the onion towers.
- Replace lid and let both piles baste in the steam.
- Now start your toaster. This is your rudimentary timer for the eggs.
- Once toast is ready, place on an a plate, and divide avocado and bacon slices evenly per piece of toast.
- Check your eggs. Cook them to whatever level of “done” you want, but really they should be kinda runny still. I’m a sunny-side up kinda guy, but if you want to flip them and really fry those fuckers go ahead.
- As long as your eggs are white, this is where you'd sprinkle in some blue cheese. Replace the lid and let it melt.
- Once cooked, place eggs onion-side-up on your open face sandwiches.
- Enjoy! (w/ your hot sauce of choice!)