Gabby / September 9th, 2012
Everybody has their comfort foods, and this has quickly become one of ours. Jen and I love eggs, so they have a short life expectancy around here. Last Sunday I bought two dozen eggs and we were out of eggs again on Wednesday. Sad, but true. Second, it has bacon. BACON, guys. And the icing on this cake is the most delicious caramelized onions.
But before we start talking about food, I need to introduce an important character from Howl’s Moving Castle. He is a ‘scary and powerful fire demon’ who doesn’t like cooking and is quite temperamental.
No, Calcifer is really a sweetheart. If you haven’t seen Howl’s Moving Castle, I highly recommend it. It’s one of those special movies that I can watch again and again without getting tired. If you haven’t seen it, do it now. Drop everything and find yourself a copy of this great film. It has all of the great Miyazaki elements: enchanting characters, stunning magic, breathtaking visuals, and a great sense of humor.
I LOVE this movie. The story is wonderful and around here we often refer and quote the movie. That’s why when I started making eggs the other day and added bacon, Tonks and I had this wonderfully synchronized moment where we both looked at each other and yelled “CALCIFER!!!”
So we didn’t recreate this shot exactly. If you really want to get technical, we should’ve made three slices of bacon and six eggs, rather than two eggs and a pack of bacon. Oh, and they didn’t use onions. But that’s because Howl and Sophie are some sort of pseudo-European rather than Chilean. Their loss.
We also didn’t really follows Zazu’s advice about not playing with our food. Ah well, I suppose we’ll have to resign ourselves to the lives of deviants. ¯\_(ツ)_/¯
Calcifer’s Eggs and Bacon
4 slices of Bacon
1 large yellow Onion
1 tsp Thyme
1 tsp Salt
1 tbsp Red Wine Vinegar
If you’re using regular bacon rather than pre-cooked, now would be a good time to start cooking it. If you’ve never had the fortune to make bacon, don’t panic. It’s easy. Simply heat up the pan and add the bacon. No grease required since the bacon is very, very fatty. Cook until you reach desired crispiness.
Meanwhile, chop onion into thin slices. Heat oil on a large skillet to medium-high. When the oil is sizzling (you can test this by dropping a small piece of onion in oil), add the onions. Cook the onions until clear and soft. Season them with thym and salt and cook for another minutes. Add the red wine vinegar and cook for another minute.
Push aside the onion (if you’d like to be economical as we are around here) and add the eggs to the pan. Cook 2-3 minutes until crispy on the bottom. Make sure that all of the white are cooked, and if you’re feeling particularly adventurous you can try and nudge the film of white off the yolk. I don’t like raw whites, but I still break the yolk one out of four times when I try to cook all of the white.
Serve the eggs and onion with the bacon. Making silly faces with your food is definitely recommended at this point.
You really can’t ruin this recipe. On their own, eggs, bacon and onions are fantastic. Together, they make an award winning combination. I greatly suggest that you try this recipe asap, otherwise I will set Calcifer on you. And as we all know, Calcifer packs a heavy curse for such a small demon.