Bacon & Eggs

I really look forward to going out for breakfast and I can’t think of anything more enticing to the palate than a hearty bacon and eggs breakfast. In my opinion, there’s no meal as good as a plate of crispy bacon, perfectly poached eggs, hot toast with real butter with a side of garlic mushrooms and sauteed spinach - absolute heaven!
Bacon and Eggs to many people around the world is what pasta is to Italians, bagels to the New Yorkers, haggis to the Scottish and sashimi to the Japanese. Almost like a culture in itself.
This book contains recipes using both eggs and pork, and other porcine bi-products, such as ham, prosciutto, sausages, and of course the star attraction - bacon. Many recipes are traditional, although I have prepared them in my own special way, with little tweaks and personal touches, which I believe are creatively unique and deliciously irresistible. There are no rules to adhere to regarding the lists of ingredients I have provided - you can create your own versions of my adaptations and most recipes provide various alternatives for non-meat eaters.
Both individually and combined, bacon and eggs are incredibly versatile. In this book, I will show you how to create fabulous recipes that can be eaten any time of the day.
Don’t be fooled by the title - this book is not just about breakfast. There are hundreds of possible combinations to create fabulous meals using any of the featured ingredients. Here are just a few.