July 22, 2010

a little weekday breakfast

by Shelly

Yesterday morning I was feeling quite chipper and more awake than usual right when I woke up. I ran down stairs and was thinking of doing our usual poached eggs with english muffin routine, but then I decided to try out a yummy looking recipe I had been eyeing in one of my cookbooks.
As usual Ina did not disappoint. Bacon, potatoes, chives….how could it go wrong!? It was an easy recipe and seriously nice enough for when our in-laws come to town. A must try!
-from Ina Garten’s Back to Basics Cookbook
Jeffrey and I have a wonderful routine when we go to Paris. We arrive late morning, drop our bags, and rush to CafĂ© Varenne for lunch. They make this fabulous country omelet with bacon, potatoes, and chopped chives. It’s such a satisfying breakfast or lunch. If you want to serve four people, double the recipe and make it in two pans.
Country French Omelet
1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced
Kosher salt and freshly ground black pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chives, chopped
Preheat the oven to 350 degrees.
Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

 Bon Appetit!

{ 1 comment… read it below or add one }

Chris Copeland July 22, 2010 at 4:30 pm

Dang, Shelly. That looks seriously good! I'll have to try that recipe at some point.


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