Baked Eggs with Bacon

Recipe by Chef Marc Matsumoto

Baked Eggs

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

ramp leaves

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

Chef Marc Matsumoto


One bite at a time. That’s how Marc Matsumoto savours the world around him. A globetrotting chef, he shares international recipes with fellow foodies on and complements the pairings with beautiful photography on He’s so busy, he has Dabble wondering how he ever has time for his day job, as a private chef in New York City. Busy or not, Marc says he always makes time for breakfast, lunch and dinner.

Cooking is simple. It’s 50% technique, 40% inspiration and 10% ingredients. Armed with some basic techniques and a little inspiration, you can make a tasty meal from even the most derelict pantry.


Spend a day with Chef Marc:

BreakfastBaked Eggs

Lunch – Matsutake Mushroom Risotto

Dinner – Shiso Pesto Pasta

Shiso Pesto Pasta

Green Shiso Pesto Pasta

Recipe by Chef Marc Matsumoto.



2 oz green shiso leaves (Japanese perilla)

1 oz grated pecorino romano

1 tsp kosher salt (halve if using regular salt)

1/2 cup olive oil

1 tbsp lime juice

8 oz linguine, cooked according to package

small handful of pine nuts or coco nibs, toasted

1 oz uni (sea urchin roe) or ikura (salmon roe)



In a blender or the mixing bowl of a food processor, add shiso, cheese, salt, olive oil, and lime juice. Blend until it is a fine green purée.

Boil the pasta according to the package directions in generously salted water. When the pasta is done, rinse under hot water, drain well and toss in a bowl. Add the pesto a bit at a time until it reaches your desired level of flavour.

Plate the pasta and top with toasted pine nuts or coco nibs. For extra colour and brine, and a touch of class, top with uni or ikura.

Serves: 2

Matsutake Mushroom Risotto

Matsutake Mushroom Risotto

Recipe by Chef Marc Matsumoto.



4 cups dashi kombu

1 tsp kosher salt

1 tbsp shallots, minced

6 oz fresh matsutake mushrooms, cleaned

3 tbsp unsalted cultured butter

2 tbsp olive oil

1/4 cup sake

5 oz Carnaroli rice

2 tbsp panko (Japanese bread crumbs)

1/2 oz parmigiano reggiano, grated



Soak an 8” by 2” piece of dashi kombu in cold water overnight or reconstitute powdered dashi in water according to the package directions to make 4 cups of kombu dashi. Put the dashi and salt into a saucepan and heat until steam rises. Cut the stems from the mushrooms and julienne them into matchsticks. Slice the caps into 1/8” thick pieces.

Heat a large non-stick frying pan with 1 tablespoon each of butter and olive oil until hot. Add shallots and julienned matsutake stems, stirring gently until butter is browned and mushrooms turn light brown in color.

Add rice and fry for 1 minute, stirring to coat each grain of rice. Add sake and stir until it evaporates. Then add two ladles of dashi. Stir until most of the liquid has been absorbed. Continue adding dashi 1 ladle at a time, stirring constantly until the rice has reached a suitable texture. Al dente risotto requires approximately 3 1/2 cups of dashi.

While risotto is cooking, heat a second pan and add 1 tablespoon of olive oil. Fry the sliced matsutake caps until browned and season lightly with salt and pepper. Transfer mushrooms to a plate. Then add the remaining tablespoon of butter to the pan. Add the panko and toast the bread crumbs in the butter, stirring until they are golden brown. Transfer to a plate and set aside.

When the risotto is done, add cheese and the remaining tablespoon of butter; stir until they are incorporated. Salt to taste if necessary. Plate the risotto and top with sautéed matsutake caps and toasted bread crumbs.

Searching for yummy noodles in Hong Kong


Eating in exotic places and savoring culinary delights is the norm for travelling chef, Marc Matsumoto. Three of Marc’s recipes were previously featured in Issue 2: May/Jun’11.

wonton-noodles-2-Marc Matsumoto

On a recent trip to Honk Kong, it was suggested to Marc from his Twitter followers to visit Mak’s Noodles for a bowl of noodles. Through his travels, he was unwittingly able to unearth an even more flavourful noodle.

Here’s an except from Marc’s blog The Wandering Cook.

‘Since I was in Hong Kong to research some food stories, my first day was literally crammed with a gut-busting food crawl across Kowloon. My plan was to cram in as much food as I could during the day and keep dinner light with a bowl of Mak’s Noodles. Unfortunately a very long wait at The Peninsula had turned afternoon tea into evening tea and I decided to wander around the Kowloon waterfront before heading back back to Hong Kong island.’

‘This delay along with a few wrong turns meant I showed up at Mak’s around 8:00 pm, right as they were lowering the shutters for the evening. Still not hungry, but unwilling to forgo a meal during my short visit, I wandered up and down Wellington Street checking out the food options.’

Spend a day with Dabble and Chef Matsumoto: Issue 2: May/Jun’11.

To read the complete article, visit The Wandering Cook.

Read the entire article ‘A Day with Chef Marc Matsumoto’ in Issue 2 of Dabble.