Sunday, September 14, 2014

Sunday Breakfast At The Hawthornes.

 I like a leisurely Sunday morning breakfast.
And that's just what I made for Mr. Hawthorne and me this morning.
 I steamed two big handfuls of spinach,
sautéed a few slices of portabello mushrooms,
and poached two eggs for 2 minutes each.
I topped the eggs with a little of my bacon marmalade -
a most excellent condiment to have on hand.

 Then I made a basic Bechamel sauce,
which is simply a roux.
Melt a tablespoon of unsalted butter 
and stir in a tablespoon of flour, whisking for about a minute,
until the flour is cooked.
Slowly whisk in milk (about a cup), letting the roux thicken.
Season with kosher salt, freshly ground pepper, and freshly grated nutmeg.
Next I grated in a little Gruyère cheese,
which turns my Bechamel sauce into a Mornay sauce.

 Spoon the Mornay sauce over the eggs
and give them a quick trip under the broiler.

Oh my.
This is so good.
My favorite part.

Rosie knows how to do breakfast!

 Bacon Marmalade
8 ounces bacon, diced
1 medium onion, minced
1/4 cup brown sugar
`1/4 cup apple cider vinegar
1 TB maple syrup (Use the real deal.)
1 tsp coarse grained mustard
freshly ground pepper
Cut the bacon into small dices
and fry over low heat until crisp.
Take your time so the bacon cooks evenly and slowly -
about 20 minutes, pushing the bits around every now and then.
Remove bacon from pan and drain on paper towels.
Reserve about 1 TB bacon grease in the pan.
Add in onions and cook until onions are tender and translucent.
Add in brown sugar and cook about a minute.
Add in vinegar and mustard and cook until vinegar evaporates.
Add in maple syrup and pepper.
Return bacon to pan and stir to coat. 

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