Bacon – smoky, crispy bacon – has a pretty epic taste all on its own. But have you ever tried cooking it with a liberal sprinkling of sage?
Sage is a wonderful partner for pork, but we rarely use it when cooking bacon. It tastes fabulous. I had two sprigs of sage that I’d saved and dried from my garden at the close of the summer, and I crumbled the dry leaves over the bacon as I cooked it slowly.
The sage adds a lovely extra edge to the fried meat. It’s a slightly sweet edge, and as such makes the bacon an even more perfect partner for my plaited rosemary bread.
Serve hot with a simple side salad, and have a wonderful, warm, herby lunch.
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Michelle
Lovely blog – capturing the simplicity of great, simple food