Today I was whining at Karen about how there was no protein in my house besides bacon and eggs (also cheese). She said, “Bacon egg salad!” I said, “What??” Googling pointed us to this, which is not so much a recipe as a brilliant, brilliant idea. It seems vaguely like cheating to put the bacon IN the egg salad, but if that is wrong, I don’t want to be right (as they say).
Take:
- some hardboiled eggs (2)
- some bacon (3 strips, but then I ate some while I was making it)
- fresh basil, chopped (or chiffonaded, if you are me and obsessed with chiffonading basil, also think that ‘to chiffonade’ is a real verb)
- a good-sized spoonful of light mayo
- more black pepper than you think you need
- also I put in a little garlic, because I am incapable of making things without it.
Mix! Consume! Rejoice!
For bonus points, I am currently enamored of le Pain Quotidien, which is like Panera for New York: fancier, more Belgian, costs 1.5x as much, once you go there all other variations lose their appeal. So New York is not particularly Belgian, but otherwise. Specifically I am a fan of the way they plate their pretentious sandwiches open-faced on three pieces of bread. Why would anyone do this?? But it’s so good.
BRILLIANT.
I have not actually been to Le Pain Quotidien (or, as my parents have christened it, The Quotient of Pain) yet, but this description makes me want to. I had forgotten that there are no Paneras in Manhattan, since there’s one like three blocks from my office. (So if you ever have a craving, you can come visit meee!) Although I also recommend Pret a Manger for pretentious European sandwiches if you have not tried it yet.
Pret a Manger!! I ate at those way too much the summer Jo and I were in London and had no money, so in my head, a Pret-a-Manger sandwich should cost L 2-3, which I guess is not UNlike the $6-8 they seem to actually cost in here, but is always horrifically depressing, because as we know the first rule of European currency is that if you can buy your meal entirely with change, it doesn’t count as spending money.
Am now a fan of this “recipe”. SO GOOD.