What a week this has been my friends, and all I can say is TGIF! It’s been a bit of a hectic week around the house, as we finally realized neither Lisa nor myself were very good painters. But we did find two very talented painters and I have to say, what a difference in their skill level compared to ours! Although they did the hard work of painting that still left the tedious job of packing up everything in half the house. But it was worth it! Now the only problem we face is that we want the rest of the house painted too!
As I finish up this post, I am also getting ready to drive up to the Big Summer Pot Luck in Bucks County for this weekend’s Event! It’s going to be a great weekend meeting with old friends and making new ones, as we talk shop and attend seminars to help improve our skills as food bloggers. For me the best part of these get-togethers is just being in the company of so many talented wonderful people, who like myself can spend all day talking about food! Lisa is very tolerant of my ramblings but I do see the eye rolls every now and then…lol. Now let’s get to the real reason you’re here today!
It’s Guest Post Friday! Today my friends I have two very special guests for you, Jenn and Seth the team responsible for all the incredible, delectable, culinary creations you see at Home Skillet. If you’ve never been to Home Skillet, you don’t know what you’ve been missing! Jenn and Seth have been tempting me with their delicious creations for some time now, a few of my personal favorites being their Chicken Liver Pate and their Chewy Pistachio Pretzel Chocolate Chip Cookies!
I can promise you that you’ll find so many tasty creations and flavor combinations at Home Skillet that you may have a hard time deciding which to make first! Of course it doesn’t hurt that they take some pretty drool worthy images too!
So sit back, relax, put your feet up, and get ready to for some serious stomach grumblings as I give you……..
Hi everyone! We are Jenn and Seth from Home Skillet, and we are so excited and honored to be here today! We have been blogging at Home Skillet for a year (our blogiversary is tomorrow actually!), but have only been active in the community for a few months. And we have Chef Dennis to thank for helping us discover and navigate this food blogging world. Previously, we had been blogging in our own little bubble with a readership consisting of best friends and parents (possibly).
Once we started poking our heads out of our little blogging cave, Chef Dennis was there helping us get started on Food Buzz and helping us find our way around the blogging community. His Ask Chef Dennis series is so indispensable it could be turned into a college course on food blogging. We are constantly bookmarking posts from his site. But not just posts about food blogging. Ice cream (that cheesecake gelato looks amazing), cakes (that strawberry shortcake roll makes my mouth water), scones (those gorgeous scones with blueberries and cream), pastas, and his homemade ricotta are just some of the goodies on our must-make list. We always leave his site hungry.
History is filled with important scientific discoveries. The Galilean moons of Jupiter, a heliocentric solar system, gravity, atomic energy, space flight, Higgs boson… and then there was the strawberry bacon breakfast sandwich. Okay okay, that is a bit of an overstatement. A few weeks ago we stumbled upon a delicious and previously unknown to us combination – strawberry and bacon. It was revolutionary. Or was it a revelation. Hmm. Maybe both?
You know that scene in Ratatouille when our little rat friend Remy takes a bite of strawberry and then a bite of cheese and then a bite of both at the same time. And we see an animated display of fireworks. That’s totally what happened to us, except instead of cheese there was bacon. Glorious bacon. But there were most definitely fireworks. We needed more of this combination, which we originally explored in our first attempt at this flavor combination, with our cucumber, bacon and strawberry sandwiches.
So we did another sandwich, but this time, a breakfast one. Because I don’t know about you, but our everyday breakfast routine is not exactly thrilling. Or more precisely, rather dull and boring. So we need to spice up our breakfast life every now and then. A breakfast revolution, based on the revelatory combination of strawberry and bacon. Definitely both!
- 4 slices of bacon
- 2 large eggs
- kosher salt to taste
- freshly ground black pepper to taste
- red pepper flakes to taste
- 2 slices provolone cheese halved
- 1/3 cup sliced strawberries
- 1 cup arugula
- cup ¼ chopped basil
- 1 scallion chopped
- 4 slices of sourdough bread
To make the mixed greens: Place the arugula, basil, and scallion in a bowl and mix together.
To make the bacon and bronzed toast: Fry up bacon slices on a griddle over medium heat. Once both sides have crisped, remove from griddle and place on a paper towel. Don’t drain the bacon grease, use this pan to toast the slices of bread. Place the slices of sourdough bread on the griddle and bronze one side. Then flip and melt a piece of provolone cheese on each piece of bread. Take off heat once cheese has melted.
For the fried egg: melt butter in skillet on medium heat. Fry just until egg white is cooked, or sunny-side up, roughly 1 minute. Sprinkle salt, pepper, and red pepper flakes on top.
To assemble the sandwich: Add a handful of mixed greens to a slice of cheesy bread. Add the bacon, sliced strawberries, and the fried egg. Place another slice of bread on top. Then repeat for the other sandwich. Then dig in!
I don’t know about you, but I’m having some serious cravings for that sandwich. I do love a good fried egg sandwich! Now before you forget, head on over to Home Skillet and say hi to Jenn and Seth. Just make sure to tell them Chef Dennis sent you! And please make sure to give yourself enough time to look through their posts, you’re going to love what you see!
Well my friends that’s it for today. I still have so much to do to get ready for BSP3, and don’t worry I’ll take lots of pictures so you can see what a good time the old chef had!
Have a great weekend!