Soft bacon is groce. But yeah, it sounds really good. Going to have to try it next time I make it.That sounds nice. I usually like bacon softer, or at least not super crunchy, when eating it by itself, but a chopped, crunchier bacon "sprinkle" could be wonderful on something like that. Also tomatillo salsa.
That's called "lace", and yeah, it means hot skillet, bacon or sausage grease, a busy woman, and total wife material.If a woman cooks an over easy or medium egg with little brown crunchies around the edges she's got wife potential.
this is the tiniest bit underdone. Flip that badboy over for 10 seconds & slide on to a plate or toast.
Even "thick" bacon might be what, 1/4 inch? Know how long it takes for something like that to be heated safely through? It's like hardly any time at all. The rest is all about varying textures and flavors, which are entirely subjective.Soft bacon is groce. But yeah, it sounds really good. Going to have to try it next time I make it.
I try to keep my workshops decidedly uncrispy.That's what crispy bacon is. If you didn't overcook (burn) it, it wouldn't be crispy.
Do you make workchops that crispy? How about ham? Baby back ribs?
My huevos rancheros sound a lot simpler than yours.eh, sorta. No beans or rice, and red chile sauce is way different than the tomatillo salsa.
Would eat!My huevos rancheros sound a lot simpler than yours.
Also, closer to your initial description.
Generally we fry the tortillas, set 'em out to drain (I try to get a little cheese and salt on them while still hot,) then add the egg, little more cheese, avocado and my home made salsa. Then, of course, eat them over the next one so they drip onto it.