Sometimes, I don’t choose breakfast. Breakfast chooses me.
Specifically, last Sunday’s Travel section cover story in the local paper highlighted an area of the world that I was just in not two weeks ago. My trip to Southern Utah was amazing. And I mean that in the exact sense of the word: stunning, astonishing, even startling.
Checkerboard Mesa at Zion National Park. August 14, 2013.
Bryce Canyon National Park. August 14, 2013.
I was in a place that literally took my breath away. I started coughing once I realized I needed some air. Or maybe that was the 9,115 feet altitude at the top of Bryce Canyon that caught up with me. Whatever. My point is, this place was amazing.
Every morning, we started our day with coffee and breakfast at Hell’s Backbone Grill. On Thursday, I ordered the shirred eggs. It was served with a side of homemade flour tortillas. And, as you know, I have a thing about flour tortillas.
Shirred eggs from Hell’s Backbone Grill. August 15, 2013.
Would you believe me if I said the shirred eggs were also amazing? It takes talent to raise chickens in a way that ups their chlorophyll intake to the point where their yolks turn marigold. It also takes talent to heat an oven so precisely and time your bake so exactly that when the eggs make it to the table, they are beautifully colored and perfectly runny.
That’s amazing, folks.
And on Sunday morning, at home in my pajamas, I needed some more of that. When I saw the paper, I knew I needed some eggs. Shirred eggs. The kind I got in Utah. The kind that made my day.
We picked up some petrified wood on this trip. I stuck a little piece under the toasted ciabatta to minimize the contact the toast had to the plate. Know what this does? It protects the toast from getting steamy and soft. After all, the point of “toasting” your bread (with butter) is to have something crunchy and salty to mop up your runny yolks with. Bonus: a little reminder of Utah on the plate. Yes, I am a nerd.
Also, special thanks to Dave and Leslie from DaLe Ranch for their applewood smoked bacon. Purchased on Saturday at the SoCo Farmer’s Market. It rounded out the meal nicely.