Which is going to be tricky once the current stock of bacon runs out and is only allowed to be replaced with an organic version thereof…

…oh well, I’ll cross that baconless bridge when I get to it. In the meantime, breakfast has been catching my eye everywhere!

First of all, from my favourite beer and food combiner the HomebrewChef (AKA Sean Paxton, who writes the “Cuisine à la Bière” section for Beer Advocate Magazine) tempted me with this delicious looking morsel on his facebook page. A “Thin crust pizza with herb pesto, yukon gold potatoes, local bacon, local eggs, caramelized onions and some killer mozz!” I am a sucker for a fried egg on anything!

Then, whilst catching up on my ridiculously long blogroll yesterday I stumble over this beauty at The Wednesday Chef. It’s a Tiroler Gröstl, an Austrian dish served in a cast iron pan, filled with cripsy potatoes, chunks of bacon and ham and topped off with a magnificent fried egg. I’m drooling just thinking about it.

Then, when I thought all was lost for my lofty goals of going green and humane, Jenn at The Whole Kitchen came to my aid with a non-meaty, but splendid looking breakfast treat; Chilaquiles! Mmm…just thinking of pairing this with a nice hoppy IPA for brunch on a Sunday, no?