I was too busy drooling over the Eggs Benedict, my all time favorite breakfast to stop and comment.
Slop hollandaise sauce over most anything and I will eat it. I often poach just the egg whites left over from making the beloved sauce.
Do you make loin bacon too? I shave that into deli meat to put under the eggs, too. Decadent days, I put bacon and loin bacon under the eggs.
Appears to be some really meaty bacon.
Happy Anniversary to you and your wife.
Sorry for the slight high-jack of the thread.
When we get talking bacon .... well I think you understand.
That's the one. Just look for the old fat guy wearing the hat in my avatar.
I'm limited in my cookery, but
@fxsales1959 will be there and he brings a Black Stone griddle to cook. (Yes John, that means you and Linda get the first tasting again.)
I'm thinking to make a batch of pig shots with them, too. They reheat pretty easy on my portable gas grill