By Blair Anthony Robertson
brobertson@sacbee.com
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Check out our breakfast this morning, made with products from the Sunday Farmers Market.
The bacon is from Bledsoe Pork, where the affable John Bledsoe has gained fame as the supplier to Mulvaney's and several other top restaurants. The eggs are from the poultry vendor right next to Bledsoe, sold to us by a shivering woman who was without a portable heater.
The bacon was thick and beautiful, and it fried up in the cast iron pan much differently than the cheaper bacon you see at grocery stores. It held its shape, didn't curl and shrivel, and just look how good it looks when it is browned.
We got to the Farmers Market relatively early, but the eggs were nearly sold out. Again, these are significantly different than cheaper commodity eggs. The yolks are bright orange, as you can see, and the flavor is much better. Not shown is the three-egg omelet I made. The color of the beaten eggs was noticeably deeper than what many might be used to. This is why you'll often hear good chefs urge people following their recipes to use the best eggs they can get. The payoff is in the flavor.
To finish the breakfast, we had some excellent strawberries and honey roasted almonds, also from our Farmers Market excursion. It was a great way to start the morning -- and the kitchen smells terrific! It certainly got Oscar's attention.
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