Breakfast

Directions

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   1. Fry bacon in a wide skillet. Leave all rendered bacon fat in skillet. Try not to burn fat or bacon. Put bacon on table and yell at people trying to steal slices.
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   2. Finish home fries. Put in a bowl on the table.
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   3. Have people ready to eat. There is nothing worse than cold eggs and toast. Don't ask how they like their eggs. We are frying them in bacon fat.
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   4. Draft an assistant to help with toast.
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   5. Crack two eggs into the hot bacon fat. Allow the whites to cook and brown around the edges. When whites are about 2/3 cooked, gently splash hot bacon fat up onto the yolks with a spatula. Repeat splashes until the white that covers the yolk is just white.
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   6. Place eggs on a plate with 2 buttered slices of toast and yell for someone to come get 'em before they get cold. Repeat as necessary and cook your own eggs last.
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   7. Fill a champagne glass with Cava and add a splash of orange juice.
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   Home fries
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   2 # Yukon Gold potatoes, medium dice, washed and dried on a paper towel
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    3-4 Tbs. Olive oil
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    4-5 ea. Cloves garlic, sliced thinly (preferably on a micro plane grater)
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    3-4 sprigs Rosemary, picked but whole leaves
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    2-3 Tbs. Whole butter
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    Salt and pepper to taste
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    1. Heat wide skillet. Add oil. When oil is hot, add potatoes. Make sure that potatoes are in a single layer and not too crowded.
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    2. Allow potatoes to brown on first side. Turn all and allow to brown on second side. Reduce heat as cooking so that potatoes do not burn. Do not season until the end.
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    3. When potatoes are fully browned and cooked inside*, add garlic, rosemary, and butter. Butter should foam and sizzle, cooking garlic and rosemary and giving the potatoes great flavor. Your kitchen should smell great right now.
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    4. Season well and toss. Taste a piece and adjust.
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    * If the potatoes brown too fast and are not cooked inside, finish in a 350 oven before moving on to butter, garlic, and rosemary step.