Recipe of the Day: Back-From-the-Bar Snack

Love It: Potatoes? Eggs? Cheese? Bacon? You’ve convinced me.

Fear It: Yeah, all those South Beach diet people better steer clear, as I imagine the only approved food here would be the paltry teaspoon of oil. Sorry, folks.

Teach It: Lesson Number One: Adding bacon grease makes everything taste better. Lesson Number Two: Neat idea, using the peas’ water to heat the potatoes at the last minute.

Eat It: Alone in a dusky kitchen, with a beer from the fridge if that’s your thing.

Back-From-the-Bar Snack

Source: Nigella Lawson

Yield: 1 serving

• 2 (slices) rashers bacon, cut into little strips
• 1 teaspoon oil
• ½ cup frozen peas
• 2 cups cooked new or waxy potatoes
• 2 eggs
• ½ cup Cheddar, diced

Put some salted water on for the peas, and in a skillet that will take the potatoes and everything later, cook the bacon strips in the oil.

Cook the peas in the boiling water, and at the last minute, tip in the potatoes just so they heat up. Drain and turn into the pan with the bacon and take off the heat. Whisk the eggs with the cheese and then pour this over the potatoes and peas in the pan. Mix well and pour straight into a bowl to serve.

Download Back-from-the-bar Snack into MacGourmet.