Huevos Rancheros is one of my favorite meals – a big plate of eggs and tortillas simmered in salsa and smothered in cheese. This is my lame, bachelor-for-the-weekend version that I make when my dear wife is out of town.

Heat a glug or so of oil in a fry pan. Add a couple of handfuls of stale tortilla chips (or leftover nachos from the night before). When the chips start to sizzle, douse with salsa. Make 2 or 3 shallow wells in salsa with back of large spoon. Drop an egg into each well. Cover with shredded cheese and put a lid on the pan.

The eggs are done when the whites are set and the yolks are still runny – about 5 minutes. Load onto a plate and top with a couple of globs of sour cream and plenty of hot sauce.  Yummmm, man food!

I was down with a nasty summer cold this weekend and look what my dear wife made me for breakfast – basted eggs, tossed potatoes, crispy bacon, and a few perfectly ripe raspberries. I’m one lucky guy!

The only thing better than bacon and eggs? Bacon and eggs blended with creamy ricotta cheese, of course.

6 eggs
5 strips bacon, diced
1 small bunch fresh parsley, diced (about 4 tablespoons)
1/2 cup ricotta cheese
3 tablespoons Parmesan cheese, grated
1 tablespoon heavy cream
1 teaspoon kosher salt
Freshly ground black pepper

Preheat your oven to 350°F.

In a medium skillet, cook bacon over medium-high heat until crisp, about 5 minutes. With a slotted spoon, remove the cooked bacon to a plate lined with paper towels to drain. Pour off all but 2 tablespoon of the bacon drippings from the pan into a pint jar and refrigerate (see In Praise of Bacon Grease for uses).

In a medium bowl, combine the bacon, eggs, ricotta, parsley, cream, salt, and a couple of grinds of pepper.

Pour the egg mixture back into the skillet. Cook the frittata on the stove top over medium heat until the eggs start to set, about 5 minutes. Top with the Parmesan cheese. Transfer the skillet to the oven and bake until firm, about 10 to 15 minutes.