“Just give me all the bacon and eggs you have… I’m worried what you just heard was, ‘Give me a lot of bacon and eggs.” What I said was, “Give me all the bacon and eggs you have.’ Do you understand?”
Serves: 1, if it’s for Ron, 6-8 for those with less hearty appetites.
Prep time: 25 minutes to cook the bacon in the oven, 6 hours to braid the bacon into a wreath, but well worth it
- 2 pounds bacon
- 1 dozen eggs
- 3 tablespoons butter
- salt and pepper
- Using a thin-cut bacon, take three slices and braid them into one thicker piece of bacon.
Do this 7 more times, until you have enough bacon to create a wreath large enough to encircle a dozen fried eggs.
Painstakingly join sections of bacon together so they appear to be seamless, creating one long braid of bacon to be formed into a wreath on a large baking sheet. (Good luck with this.)
Bake bacon in 450 degree oven until done, 25-30 minutes. Cook one dozen eggs (sunny side up) in melted butter in an iron skillet – just like the skillets our forefathers used.
- Slide eggs effortlessly onto a large round platter and surround with bacon wreath. Salt heavily and serve immediately with extra toast and butter.