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.

Brunch Burritos

A Day With Mr. Food Burrito

Recipe by Mr. Food (Art Ginsburg).
INGREDIENTS:

10 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons butter or margarine, divided

1 medium-sized onion, chopped (about 1 cup)

1 medium-sized green or red bell pepper,

chopped (about 1 cup)

10 (7-inch) flour tortillas

2 cups medium salsa

1 1/2 cups shredded Colby-Jack cheese

 

INSTRUCTIONS:

Preheat oven to 350F. Coat a 9 x 13 baking dish with cooking spray.

In a large bowl, beat the eggs, milk, salt and white pepper until well combined; set aside.

In a large skillet, melt 1 tablespoon butter over medium heat. Add onions and bell peppers, and sauté 6 to 8 minutes, until softened. Reduce heat to medium-low; add remaining 1 tablespoon butter then the egg mixture.

Cook eggs until scrambled but still moist.

Evenly spoon eggs into center of each tortilla and top each with 1 tablespoon salsa. Roll up each tortilla and place in prepared baking dish.

Spoon 2 to 3 tablespoons salsa on top of each tortilla roll. Sprinkle cheese evenly over top then cover with aluminum foil (with cooking spray coating the side going directly over the food).

Bake 25 minutes, or until cheese is melted and bubbly, and burritos are warmed through.

Serves 10