My favorite seafood for breakfast is smoked salmon with cream cheese, a bagel (lightly toasted), some capers, little bit of dill, maybe some red onions, ya' know, lox. Fuck Wheaties, THAT is the breakfast of champions. Low in fat, high in protein, just the right amount of carbs, eat lox and you're ready for the day.
I don't like sweet stuff much and for some reason so many breakfast items are of a sweet variety. Remember that post about our trip to Grace when I thought about ordering another appetizer instead of dessert? Hooray to lox for being different and better than all of the other breakfast foods out there!
I'm giving a shout out to the good people over at Gilmore's seafood in Bath today. They are having a few specials on lobster, crab cakes, and haddock! So grab some of that and make some of this:
Oeuf Sur Le Plat
- Grease an oven proof dish with a little bit of butter.
- Layer a few slices of bacon and haddock. (Usually smoked haddock is used, but it doesn't really matter.)
- Cook the fish and bacon in the oven- about 400 degrees for 15-20 minutes. You'll be able to smell when it's done.
- Take the bacon and fish out of the oven. Crack two eggs in the center of the dish. (Note: break the eggs one at a time into a small bowl first and then add to the dish.)
- Put the dish back into the oven until the eggs are cooked- about ten minutes. (You want the yolks to remain runny.)
- Salt and pepper to taste.
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