Wow.

.

.

A simple breakfast, bacon, sausage, and eggs... three eggs, small, four ounces of bacon, and about that of sausage... cooked gently, is an amazing meal.  Now, they do that at a restaurant, but use vastly inferior foods and oils.  I doubt if the butter on the bread is even butter.  It has been a long time since I have had such a fantastic, simple, breakfast.

Oh, I have been fixing such, off and on, over the last few weeks.  But as I... improve... or the weather allows... or whatever is happening... my skills are improving.  Using a stainless skillet, if a high quality one helps.  *cough* All-Clad *cough*  Though I think a lessor stainless pan might work, if the skills required would be beyond what I posses.  And, with just me, a tiny pan.

Bacon first, then pour off the drippings... saved for later.  Then the sausage, already grilled, but sliced and fried in a bit of the bacon fat.  The fat used by the sausage seemed to be returned as it finished, so no extra fat was needed for the eggs.  The temp was decreased to a medium to medium low, from a medium high for the other foods.

I keep trying to use the splatter screen and a plate to allow for a near easy over, but it just isn't working.  So... I have been flipping them.  I used to have such difficulty doing that without releasing the yolk.  The last two times I have done it like a pro.  Further, at that temp and timing, I am getting a lot of runny yolk!  Oh, I absolutely love that.

It takes time.  It takes ten to fifteen minutes to cook these items right.  It would take less if I wish to use another pan, or two even.  I don't.  The process means checking every minute or two, depending which is being cooked and at what heat level.  But the bacon, folded in paper towels, stays fine as to temperature.  Too hot to eat out of the pan in any case.  Same with the sausage.  Once browned, it retains heat quite well.  Actually the eggs are the trick.  They try to turn cold as soon as they hit the plate.  Sure, I could warm a china plate in the oven, but... I am using disposable, for now.  So... now.  If I had a dishwasher?  Absolutely.

I am amazed at truly how good such a simple meal, done correctly, can be.  And, with the vinegar trick, cleanup is a snap.  Perhaps proper cooking and eating is for the French and old guys?  Those with time, patience, and some native skills?  I think it is for everyone, if you will just take the time.

Oh, the chicken skin cracklings?  Every bit as good as bacon!  Absolutely amazing as well!  Now, I didn't crisp them as tightly as they could be, but that may end up being a good thing.  I could only eat a few, they are so rich!  The rest will go into a baggy, into the fridge.  When I am ready for the rest, I will bring them out, let them get to room temp, and finish them in the oven again, to a finer crisp.  As well?

Schmaltz!  Heavens forbid?  :)  Cheers.  

This time I just mixed the schmaltz in with the bacon fat.  Which... will do.  But, from now on, I will have a little container just for the schmaltz and the bacon fat separately.  Waste not want not.  Plus, I am pretty sure it is the chicken fat, in chicken soup and stew, which actually heals and helps with illness.

Don't say I never offered you good advice.  Eat well.