If you read my blog even a little, you know how much I love Everyday Food magazine. I never fail to find delicious recipes that are easy to make and fairly often, using ingredients I already have... or at least, a lot of things I already have plus a few inexpensive ingredients. And usually, it's food that would appeal to me and Michael (which is reasonably difficult).

Last night before I went to sleep, I finished looking at the latest issue and marking the recipes I want to try and came across one that sounded delicious and included ingredients I already have. In this issue, the recipe was presented as a dinner entree, but because it includes bacon and eggs, would work just as well for breakfast/brunch. I made up my mind to try it for breakfast this morning.



The only thing in this recipe I didn't have was the frisee... however, I did just buy a head of iceburg lettuce and I knew that would work almost as well. Frisee has a little bit more body and a touch of bitterness, but as far as I'm concerned the key to being a great cook is knowing how to substitute. I knew that iceburg lettuce would add a bit of watery crunch to the party and it would soak up the flavors probably a bit better than frisee.

Here I am getting started... bacon is chopped and in a pan, water is boiling and lettuce is shredded.



Pasta boiling, bacon crisping, Screwdriver chilling.



Here's my pasta, lettuce and bacon all ready to receive the fried eggs.



This picture is from the magazine, what the dish *should* look like.



And here's mine. It looks like a LOT more only because I used a teeny plate. And my eggs aren't fried as pretty... I need a better spatula for turning, mine tends to rip up my eggs which bums me out. However, it tasted delicious!



The pasta and the lettuce soak up the flavor from the vinegar which offsets the salty richness of the bacon. The pasta is a little bit chewy, the egg is soft with its golden yolk richness and the lettuce has a kind of juicy crispness while the bacon brings its hard crunch. It all works together beautifully, especially the tang of the vinegar that soaks into the pasta with the warmth of the little bit of bacon fat that coats the lettuce.

I recommend this!