Comments on: 9 am Sunday: baked eggs and bacon

By: Anonymous

Anonymous — Wed, 04 Sep 2013 19:34:34 +0000

This bacon is SO good! Thank you for sharing recipe!

By: Anonymous

Anonymous — Wed, 04 Sep 2013 19:34:34 +0000

This bacon is SO good! Thank you for sharing recipe!

By: Marshall Turner

Marshall Turner — Sun, 03 May 2009 19:06:00 +0000

I made the sweet, spicy bacon with some thick cut from the Ballard Market, and wow, just wow. Everyone said without a doubt that it was the best bacon they had ever had. This recipe is going in my “special Sunday brunch” folder. The eggs are next.

By: Cate

Cate — Fri, 27 Mar 2009 22:16:00 +0000

Oh Yum I like it alot. What else can you say when your mouth is fullllllll!

By: Anonymous

Anonymous — Sat, 01 Mar 2008 17:52:00 +0000

My chef husband thought the bacon was incredible-like nothing else he has ever tried. Thankyou.

By: Molly

Molly — Sun, 01 Oct 2006 17:44:00 +0000

Lia, I'm so happy to hear it! All bow down before Jimmy...Welcome, Anneke - so glad you found your way over to Orangette! I'm sorry to have taken a few days to get back to you about those hash browns. I wanted to discuss hash brown cookery with Brandon, who is Mr. Hash Brown around here. Here are some rough guidelines:- Hash browns come in many shapes and sizes. Some people like to dice their potatoes; some use small potatoes and halve or quarter them, as Jimmy does; and actually, most people grate their potatoes. Technically, Jimmy's potatoes aren't true "hash browns" because they are made with such big hunks of potato. They should probably be called "breakfast potatoes."- If you want to use halved or quartered small potatoes, as Jimmy does, you should boil them a little first. Cut them into your desired size and boil them in lightly salted water until they are just tender (but not falling apart). Drain and dry them. Warm butter or oil in a large skillet over medium heat (Brandon prefers medium-high), and add finely chopped onions, chopped bell peppers (whatever color you like), and the parboiled potatoes. Cook them all together until the potatoes are tender and lightly golden, and the onions and peppers are tender as well. Seasoned with salt and pepper, your "Jimmy-style" breakfast potatoes are ready.- If you want to use diced or grated potatoes, there is no need to boil them beforehand, but you can expect to use more oil or other fat than you would use with a parboiled potato.

By: Anneke

Anneke — Thu, 28 Sep 2006 16:38:00 +0000

This is my first time on your blog, and the person who linked it didn’t exaggurate when they warned me your writings would make me salivate 😉Perhaps you could post a hash brown recipy sometime? I’m from the Netherlands and have no clue how they’re made, but I’d love to try out the whole breakfast as you wrote about in this entry.

By: Lia

Lia — Thu, 28 Sep 2006 04:04:00 +0000

Just had to let you know that my husband and I treated our friends to these baked eggs and spicy bacon this weekend and OH MY GOD. They were absolutely unbelieveable. Though we did mess up a few steps with the eggs, we were still amazed with how delicious they were and I definitely found them to be fairly light (even with the creme fraiche and pieces of cheese). Goodbye scrambled, hello ouefs a la cantalienne! Jimmy truly is a genius and I am now even more jealous of how lucky you are to have him cook for you! Now I can’t wait to try those shortbread waffles…

By: Molly

Molly — Wed, 20 Sep 2006 04:18:00 +0000

Thank you, hag! We owe it all to Jimmy.Mary, I hear you. I've got the straight husband figured out, but I'm still on the lookout for a gay one...Tara, after breakfasts like these, a nap is almost a necessity - don't even <>try<> to fight it! You know, truth be told, I think the world would be a much better place if we went back to bed after breakfast every day.h, that makes me so happy! Thank you for reporting back.What a Sunday, Anonymous! And thank you for the tip about the bacon. Hear that, everyone? Watch it carefully!Rebecca and Jimmy, I am SO glad that you're home - at long last! - and cannot wait for some of that super-duper gay greatness! When can we come over, hmm? P.S. Rebecca, your e-mails nearly killed me. When are you writing your first book?Me too, arielle - waistline be damned!Frida, have you made the bacon yet? Hurry!You're very welcome, Anonymous! Jimmy, are you reading this? You should be proud.

By: Anonymous

Anonymous — Tue, 19 Sep 2006 00:01:00 +0000

woW!!! I found this recipe through a link on NOT MARTHA’s page and am soooo glad. Made and loved the eggs and potatoes for friends on my Sunday off and only got raves and handed the recipe out. Thanks.