Baked Eggs with Bacon

Recipe by Chef Marc Matsumoto

Baked Eggs

INGREDIENTS:
2 slices thick cut bacon
1 shallot, minced
2 tbsp parsley, chopped
5 ramps, bulbs minced, leaves chopped
1 1/2 cups stewed tomatoes, chopped
salt and pepper
honey (optional)
2-3 eggs
ricotta insalata

OPTIONAL:
parsley
basil
chives
scallions
ramp leaves

DIRECTIONS:
Preheat broiler. Move oven rack to the top position.

For tomato sauce, place bacon on oven-safe pan and fry over medium heat until some oil renders out. Add minced shallots and ramp bulbs, sauté until soft and fragrant. Add chopped parsley and ramp leaves; cook until they are just wilted. Add tomatoes, then salt and pepper to taste. If sauce is too tart, add honey to sweeten slightly.

Use a spoon to make 2-3 wells in the tomato sauce and drop an egg into each well. Crumble cheese on top and bring the sauce to a boil. When the bottoms of the eggs start to turn white, transfer the pan to the oven. Broil directly under the heating element for about 1 minute, or until the cheese is browned and the eggs have turned white on top.

Quickly garnish baked eggs with parsley, basil, chives, scallions, or ramp leaves. Serve on toasted bread.

Serves 2-3

Poached Eggs with Swiss Chard, Bacon, Chorizo, and Hollandaise

Michael's Poached Eggs w Swiss Chard_1

Recipe by Michael Bonacini.

 

INGREDIENTS:

1 tbsp butter

1 cup diced bacon, 1/2 inch chunks

1 cup chorizo sausage, diced

1/2 small onion, diced

1/2 clove garlic, minced

1 bunch Swiss chard, stems and centre

ribs cut out and chopped, leaves coarsely

chopped

salt and pepper

2 tbsp malt vinegar

4 eggs

1 cup hollandaise

1 tsp chopped chives

pinch smoked paprika

 

INSTRUCTIONS:

Heat the butter in a sauté pan over medium-high heat.

Gently sauté the bacon and chorizo until the bacon is crisp and the sausage is golden brown. Remove from the pan and drain some of the excess oil. Turn heat to low and cook the onions and garlic for 2 to 3 minutes.

Add the Swiss chard stems and cook for 5 minutes, stirring occasionally. Add the leaves and season with salt and pepper. Continue cooking and stirring for 8 to 10 minutes. Add back the bacon and chorizo. Cover the pot, turn off the heat, and let sit.

In a separate pot of boiling, salted water, add the malt vinegar and poach the eggs gently for 3 minutes. Divide the chard mixture between two plates and perch two poached eggs on top. Spoon the hollandaise over the eggs; sprinkle with chives and smoked paprika.

Serves 2

Cook’s note: I like to use apple-smoked bacon, but any good quality bacon will do.

For more recipes from Michael Bonacini, check out his book: 3 Chefs: The Kitchen Men.

App for That Arugula Salad

App for That - Arugula Salad

The App: Arugula salad with parmesan cheese, chopped bacon and balsamic vinaigrette.

Jameson’s Pick: 2010 Hofer Gruner Veltliner (1L)

The start to nearly every healthy meal is a hearty salad and the perfect glass of wine.

Salad and wine may not be as classic a pairing as a tenderloin steak and Cabernet Sauvignon, but when summer’s heat rolls in this light combination is a cool choice. With peppery arugula, I look to Austria’s signature white wine grape, Gruner Veltliner. Gruner, as wine geeks affectionately refer to the grape, produces many lively wines that are vegetable-friendly. It might seem obvious that a name like “Gruner” (meaning “green” in German) would partner naturally with leafy fare and it does, but the green is also a reference to the freshness of the wine. (Though, with everything in the world of wine, there are exceptions to the rule and you’ll find some rare and costly Gruners fine enough to be aged alongside other, more famous white wines.)

When selecting bottles of well-priced Gruner you’ll come across many packaged in one-litre bottles, rather than the standard 750 ml size. Who wouldn’t want an extra third of a bottle of wine? This size makes a Gruner a great choice for parties, for sharing, or for cooking and keeping a few glasses for the cook. My choice, the 2010 Hofer Gruner Veltliner comes sealed with a bottle-cap top, so there’s no fussing with a corkscrew. Not only will a one-litre bottle of wine sealed with a bottle cap get attention at your next dinner party, it will also be enthusiastically consumed.

Spicy Scrambled Eggs and Crispy Bacon

A Day with Jamie Oliver - Breakfast

Recipe by Jamie Oliver.

 

INGREDIENTS:

1 jar of chili and garlic pesto

olive oil

4 rashers of smoked streaky bacon, the best

quality you can afford

a large knob of butter

4 large eggs, preferably free-range or organic,

lightly beaten

sea salt and freshly ground black pepper

2 slices of good quality rustic bread

 

INSTRUCTIONS:

Heat a large non-stick frying pan over a high heat. Add a splash of olive oil and the bacon. Fry for 5 to 10 minutes, or until golden and crisp.

Meanwhile, put a small pan on a low heat and slowly melt the butter until frothy. Pour the eggs into the pan and add a pinch of salt and pepper. Stir slowly with a wooden spoon or spatula, making sure nothing sticks to the bottom.

When the bacon is done, transfer it to a plate lined with kitchen paper towel to drain. Meanwhile, pop the bread in the toaster. Your eggs are done when they still look silky and custard-like. Butter the toast, top with the eggs and serve with a good dollop of chili and garlic pesto and crispy bacon on the side.

Serves 2

Blueberry Bacon Bread Pudding

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It’s blueberry season, so why not head to your local supermarket’s produce department and buy BC Blueberries, supporting Canandian farmers.

More than 800 British Columbian blueberry farmers are out in the fields picking the antioxidant-rich, sweet berries.
Known as ‘nature’s candy,’ B.C. blueberries are expected to be available through until mid-October this year. Grab a handful or make a delicious Blueberry Bacon Bread Pudding.

Ingredients
5 cups French bread (6-8 thick slices) cut in 1.5′ square cubes
4 large eggs
3 large egg yolks
1 half & half 10% cream
1/3 cup maple syrup
2/3 cup butter, melted
1- 1/2 cups B.C. blueberries, fresh or frozen
1- 1/2 cups bacon (15-20 slices)

Directions

Pre-heat oven to 350 °F.

Butter a non-stick 8 x 8′ baking pan.

Cut stale bread into 1- 1/2′ cubes and set aside. To make your own stale bread, cube fresh bread and bake in oven at 150 °F for 30-60 minutes until dry.

Fry slices of bacon in a pan, let cool and cut into ¾’ pieces.

In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture.

Fold in the bacon and blueberries. Pour into the buttered baking pan.

Bake in a 350 °F oven for 50-65 minutes until bubbling and golden brown.

Serve with a drizzle of maple syrup.

Makes 6 – 8 portions

Visit the BC Blueberry Council for more great recipes.

Chicken and Bacon Sacchettini

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If you loved the Maple Leaf Prime(tm) chicken at Dabble’s launch party, you’ll love this recipe for Chicken and Bacon Sacchettini.

Prep Time: 15 minutes

Ingredients

1/2 tub OLIVIERI® Olive Oil & Garlic Pesto Sauce
1/2 cup Fontina cheese, cubed
1 package OLIVIERI ® Chicken and Bacon Sacchettini
1 tbsp parsley, chopped

Directions

Combine oil & garlic pesto sauce and cubed cheese in a large bowl. Set aside.

Bake pasta in a large pot of boiling salted water for 3 minutes.

Drain and gently toss with sauce. Sprinkle with chopped parsley.

Serves: 4