Okay, so my dog Barclay jumped off my second story balcony while I was making dinner tonight.  He is okay, but the fall definitely upstaged the excitement of making Brunch Eggs Ranchero from my 1960s cookbook.  I did manage to take some pictures, which I will upload later when I feel less lazy.  Thus begins my first night of Mad-Men-inspired-retro-cookery.

All in all this was a good meal, and very cheap.  I had eggs and bacon on hand (bacon freezes well) and the can of Rotel tomatoes was only $1 at the store.  Betty Draper would disapprove of the convenience of canned tomatoes, but as a working woman I have to cut corners where I can.  I am sure Peggy Olson could relate.

Here’s the recipe, serves one:

3 slices bacon, cut into fourths
10 oz. can diced tomatoes with chiles & mexican spices
2 eggs

Preheat oven to 325.  Cook the bacon in a medium skillet over medium heat.  Drain fat and blot cooked bacon on a paper towel.  Drain the can of tomatoes, then pour tomatoes  into the skillet to heat through.  Add bacon to tomatoes. Once everything’s hot, spoon the mixture into individual-sized casserole dishes or oven-proof bowls.  Gently slip one egg on top of each dish, sprinkle with salt and pepper, then bake for 15-20 minutes.  I like my eggs runny, and 2o minutes was too long.  Serve immediately with toast or tortillas.

Drink suggestion: bloody mary, screwdriver, greyhound.