A120527_F&W_Canlis_ScotlandIt has been a while since I featured a recipe and today I have the perfect one for the first Sunday after the end of football season. You know the type of Sunday, when it seems so strange not to have a game to either watch or avoid or a person in your life doing the same. I say it is the perfect Sunday to make sure you celebrate breakfast.

So as a man lamenting the end of football season give me bacon and whiskey and I’ll be happy. Which means this recipe for a Three-Egg Omelets with Whisky Bacon I found in Food & Wine magazine truly inspired me.

About the Three-Egg Omelets with Whisky Bacon from Food & Wine magazine: “’I’ve been making a version of our ‘hangover breakfast’ since before I was old enough to drink,’ says Mark Canlis, co-owner of Seattle’s Canlis restaurant. He adds a little whisky to the bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use ‘rashers,’ or ham-like Canadian bacon.”

This recipe is super simple and more than anything it inspires me to be more creative in the kitchen. Imagine, adding whiskey to bacon! Wow! In my opinion adding whiskey and/or bacon to just about anything makes it perfect. So yeah, the recipe for a Three-Egg Omelets with Whisky Bacon from Food & Wine magazine had me at whiskey and bacon.

Find the complete Three-Egg Omelets with Whisky Bacon recipe here.

Visit the great Food & Wine website here.