Thursday, November 12, 2009

Brunch at Home

A nice brunch for Mr. Meat & Potatoes and Ms. Pastry Chef. It was her first time in the new place since move in day. So we decided on treating her with something special. That mostly consisted of thick slab bacon from Lioni's. But that can't be the only part of the brunch. So I stepped it up and made a nice spread. Some main ingredients: slab bacon, ham, and cheddar cheese. The bacon was too thick (is that possible?) so I sliced it in half again. I put the slices in a pan on low heat to render out much of the fat. They were still juicy but crispy. Some much need blotting of the oil here. Next the eggs. Can't have brunch without eggs. I whisked the eggs together with a touch of cream, salt, and pesto. I chopped up and onion and green bell pepper for the eggs. I first sauteed the vegetables in the drained pan from the bacon. Once softened, add your eggs and stir lightly for even cooking. Once the bottom sets, lower temperature. When the eggs almost cooked through, add slices of cheese on top to melt. The tricky part is removing the fritatta without breaking it. One key is to let the eggs cool slightly before moving it. Lastly, the slices of ham are seared for a slight caramelization. And brunch is ready! From left to right going clockwise: cheese biscuits from Amy's Bread, ham, bacon, and eggs. Lioni Latticini, Inc. 7803 15th Avenue Brooklyn, NY 11228 (718) 232-1166 ‎ Amy's Bread 672 9th Ave New York, NY 10036-3610 (212) 462-4338

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.