The worst kind of hangover doesn’t come on New Year’s morning, it doesn’t come on Seis de Mayo, and it doesn’t rear its ugly head the day after your 21st birthday. The worst kind of hangover is alcohol-free and comes the day after your team was unexpectedly eliminated from the playoffs in the Wildcard round.
This Houston native has sure experienced her share of disappointments when it comes to her professional sports teams. The series with the ’86 Mets, the goose egg in the 2005 World Series, and any Oilers season (reader’s choice!) – but most of all, the worst three words in a Houston football fan’s vocab: The Buffalo Game.
The Buffalo Game and the fall-out that ensued was so bad, I floated through the ’97 season teamless and on edge, vowing to pledge my future loyalty to the team that earned the worst record. I’d never root for the ex-Oilers and no one could ever accuse me of being a bandwagon fan. Plus, I was good at dealing with football misery so there would be no trouble learning to love a bad team (but I do thank God every December that ’97 wasn’t the Lions year!)
I chose to nurse my hangover on Sunday in the kitchen, inspired by a pretty picture from the latest Williams-Sonoma catalog. (They really do know just when to mail me something!)
With real spring training action still a couple months away and the Colts (and my Atlanta-native husband’s Falcons) not returning to the field until September, it’ll be a loooong off-season. But we’ll manage – we’re used to it by now.
And for the record, I still love Bum.
Egg, Bacon, and Chive Breakfast Tart
Perfect for a special occasion breakfast or brunch, this tart combines pre-made puff pastry with cheese, eggs, bacon, and chives.
- 1 sheet puff pastry dough
- 1 egg, lightly beaten with 1 tsp. water
- 3 oz creme fraiche or cream cheese
- 2 oz shredded Gruyere cheese
- 2 oz shredded Romano, plus more for serving
- Salt and freshly ground pepper, to taste
- 8 bacon slices, cooked until crisp
- 3 eggs
- 10 fresh chives, cut on the bias into 1/2-inch lengths
- Thaw the puff pastry dough according to the package instructions.
- Preheat an oven to 425F. Lightly grease a baking sheet.
- Unfold the puff pastry onto the prepared baking sheet, pinching to close any holes in the seams. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
- In a small bowl, stir together the creme fraiche and cheese, and season with salt and pepper.
- Spread the mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
- Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
- Transfer the tart to a platter, garnish with the chives and serve immediately.
Yields: 4 Servings
Estimated time: 45 minutes