A bag of autumn potatoes, paper-thin slices of pancetta, and a handful of sage leaves. Roasted. And topped with a poached egg and sloppily-snipped chives.
Now off to the farmers' market to look for some plums for jam. We are fast running out of red currant and black cherry for breakfast.
OMG that looks good. It will be my dinner tomorrow night!
ReplyDeleteI'm going to make this as soon as I find some pancetta, it looks like the ultimate in comfort food.
ReplyDeleteYou didn't memtion the 'Bacon'??
ReplyDeleteHi Pam ...egg 'n potatoes. Hope it's good!
ReplyDeleteM....You could sub bacon, but pancetta has that slightly gamey taste that I love, and less fat.
Blase - pancetta = bacon, kind of :-)
I've been looking for more sage uses - had to make some structural changes to the bush yesterday.
ReplyDeleteIs jy weer by die huis?? Another very nice use for sage is in sauce for pasta, pref. ravioli stuffed with pumpkin, but any mild stuffing is good...
ReplyDeleteLots of melted butter, a slurp of cream, a small squirt of lemon and snippped sage leaves (about 2 Tbsp). Just melt together, the sage doesn't have to crisp, and pour over pasta.
god, just home from a bear of a day, waiting for friends to go out to dinner.. you just made me SO hungry! and i know our dinner out won't be as good as this. dammit, janet.
ReplyDeletethis is one our favorite easy meals. thanks marie! this is super yummy w/o pancetta, if one doesn't eat meat. (one of my friends gets her own cute little 6" cast iron skillets sans pancetta.) but man, if you can manage to get the pancetta, YUM. I have convinced my g/f that pancetta is an italian vegetable. she is willing to overlook the obvious on this one.
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