There's something truly special about eggs on a Sunday morning. It evokes nostalgia. The perfume of bacon frying invites your hunger in stomach. But sadly, there was no bacon today. So instead, I compensated with a sous-vide egg. Sous-vide, french for under vacuum, is a term generally applied to cooking under vacuum at a constant temperature. Accuracy is a huge benefit. Like your steak perfectly medium-rare? Cook it sous-vide and you will never be disappointed. Professional equipment is expensive and bulky but a pot of water and a thermometer works if monitored carefully.
Accompanying the eggs were some carrots cooked in butter briefly. Radicchio was wilted in butter then sugar and cassis vinegar deglazed the pan.
Toast was fried in olive oil and thyme was picked from the garden.