Parmesan Toast with Rosemary Mushrooms, Fried Egg and Bacon

We continue our sojourn here at our Western Headquarters on the beautiful Central Coast of California. We've settled in to stay for as long as we feel like staying, and are a little afraid to talk about when we might return home. Went for a walk this morning…

Don't have this at home. I think we'll stay just a bit longer.

But seeing as how this is a food blog, as opposed to say, a travel blog, I must confess that there hasn't been a lot of recipe testing, food photography and such. Many of our meals have been cooked by others, and by that I mean professionals in kitchens that aren't mine, and what cooking I've been doing has leaned towards simple favorites like this mushroom toast that's up there suffering from poor lighting and a bad iphone photo. Sorry, but that's the best I can do here. I left the hefty camera and lenses at home for a much needed break for both of us.

So let's say you're on vacation and have a kitchen and feel like staying in and cooking something simple because you've been eating like a horse for two weeks and if you don't stop, you'll be traveling home in your baggy flannel jammies cuz you can't afford to buy all new jeans and there's no way you're putting on those shorts, and let's say you've got a nice loaf of local sourdough bread on the counter, some mushrooms, parmesan cheese and eggs in the fridge and maybe some bacon. And maybe you even have some garlic and some fresh herbs on hand. Way to be prepared, you! So if like you ever do find yourself in this situation, then here's an idea...

Saute them with a little garlic and rosemary

Toast up some good bread with a nice layer of parmesan cheese on top

Then top your parmesan toast with those mushrooms, fry up a couple of those eggs and maybe some of that bacon to top it off, and then go ahead and pour yourselves a little glass of vino cuz you're gonna want to celebrate your ingenuity and resourcefulness. And this tasty little meal you just threw together.