Saturday a week ago was another phenomenal weather day in Winston-Salem, perfect for the Hispanic League's Fiesta! Festival that had downtown hopping and very much alive. The meal that day occurred early afternoon, with a breakfast theme: bacon egg and cheese sandwiches, served on brioche buns and well-cheesed by an abundance of Kraft Singles. The thick-cut cherrywood bacon was baked in the oven and finished with a chili rub, and the baked scrambled eggs were zazzed up with some shredded Swiss and Gruyère.
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
"Baked Scrambled Eggs," from Heather Johnson of TheFoodHussy.com. [Published 09 September 2019]
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