In my day job, one of my coworkers introduced me to the phrase “knocking up.” No, not that kind of knocked up. Most of us understand the concept of knock-offs, but she’s taking a lower cost garment and being ‘inspired’ by it but making a more complex, expensive version. Knock-ups are a budget-conscious way to find inspiration in garments that are otherwise unusable to you.
But in a much more interesting spin, you can also create knock-ups in the kitchen. For a few weeks, my roommate and I have been dreaming of breakfast for dinner. After a few failed attempts at coordinating our schedules, the magic happened last week.
Who needs the dreaded McGriddles when you can have that?! Whole wheat pancakes, fried eggs, extra sharp white cheddar cheese, maple syrup and the pièce de résistance, house cured bacon from The Meathook. Most definitely a fork-and-knife sandwich, the breakfast sandwich creation was utterly amazing. Each part was delightful, but simple. The sum, greater than its whole. A very simple whole wheat pancake recipe from Cooks Illustrated. Straightforward fried eggs with broken yolks. Warmed maple syrup. And thick cut bacon baked at 375º, drizzled with maple syrup halfway through. The ultimate knocked up creation.
Holy moly that bacon. Mind blowing. Life changing. No, I’m not exaggerating. Thick sliced, it cooked up a bit chewy, charred edges caramelized nicely, with a little help from the maple. Rich, deep, salty, porky flavors. Seriously, I’m not sure if I can go back to my [pretty damn good] Niman Ranch.
Breakfast: It’s What’s For Dinner.
PS: need the pancake recipe and not a CI member? It’s right here.