sniff sniff… I’m sick and not at all amused 😦
Tomorrow is the start of a three-day weekend here because Monday is German Unity Day (meant to celebrate the fact that we live in Germany and not East or West Germany) and what better way to celebrate German unity than by driving to Switzerland for a little hiking. No? Well, it may not be very patriotic but that is the current plan and I really hope that I wake up tomorrow miraculously cured. In the meantime you will hopefully forgive me if I am a little less coherent than usual.
This week’s French Fridays with Dorie recipe was Deconstructed BLT & Eggs, which is basically a salad made with all the classic BLT ingredients. And eggs. Now, I LOVE a good BLT, especially a BLTA with a little avocado thrown into the mix. Yummy! Never had a BLTE with an egg, but I guess that’s what makes it a bit French since the europeans seem far more inclined to see eggs as a typical sandwich ingredient than americans. Well, except for egg salad, but let’s move on. Because really if you think about it, making a salad out of all those ingredients is hardly a stretch.
To start with I fried up some bacon and toasted croutons. And may I just take a moment here to say that Dorie’s croutons toasted in bacon grease were freakin amazing and I will probably never make them again! At one point I had to physically hide them from myself so that I would not eat them all before the rest of the salad was ready. Way too dangerous! But once again, moving on.
The rest of the salad came together fairly quickly and made a very substantial lunch in and of itself. As with my preferred sandwich toppings, I think a little avocado would have fit in here nicely. And yet…
There is no denying that this salad was very tasty, but I think I prefer my BLTs to be constructed. And since I doubt that the salad version saved me any calories, I will likely eat my BLTs in sandwich form in the future.