Friday, April 10, 2015

Rosie Makes The Breakfast Of Champions.

This exciting breakfast dish
is right on time for a leisurely weekend.
Please enjoy.

The Hawthornes love a good breakfast
and I've got a most satisfying one for you today.

 Remember those wonderful fan rolls I made?
I had four left so Rosie's making Breakfast Moreovers 
with bacon, onions, tomatoes, cheeses, and eggs.
Mr. Hawthorne and I both loved all these flavors together.

 Here's where we're headed:
This would have served four easily, adding 2 more eggs to the dish, but it was just the Mister and me, so only two eggs.

Breakfast Bake
4 homemade fan rolls, torn into cubes (about two cups)
If you don't want to make the fan rolls, although you really should because they are some of the all-time bestest rolls I've ever had, then I would substitute a nice artisan loaf.
1 TB olive oil
1 TB unsalted butter, melted
8 slices bacon, cut into 1-inch pieces
1 medium onion, halved and thinly sliced
1 Roma tomato, chopped
1/4 cup grated cheddar cheese
1/4 cup grated Monterey Jack cheese
1 TB snipped scallions
1/3 cup chicken broth
4 eggs

Heat oven to 350°.
Lightly butter a 1-quart shallow baking dish.
Toss the bread with the butter and olive oil and spread on a baking sheet.  Bake about 15 minutes, tossing the bread once or twice, until the bread is golden and crisp.

Cook the bacon until crisp.  Transfer bacon to paper towels to drain.  Reserve 1 TB bacon grease.

Add onion to skillet and cook over moderate heat, stirring occasionally, about 2 minutes.  Add chopped tomato and heat through.

Combine bread, bacon, tomato, onion, cheeses, scallions, and chicken broth and stir until bread is evenly moistened.  Spread the mixture in baking dish and cover with foil.

Bake 25 minutes, then remove foil and bake until top is crisp, about 10-12 minutes.  Remove dish and, using a ladle, press 4 indentations into the bread mixture.  Carefully crack an egg into each indentation.  Return to oven and bake about 12 minutes.  I prefer my whites set and yolks runny.  Cook longer if you want a tighter yolk.

 Toss the bread with olive oil and melted butter
and spread evenly on a baking sheet.

 Toast until golden.

 Now this is how I do my bacon these days
I cut the bacon into inch or so pieces,
cover with water, and boil over medium high.

 As the water evaporates, lower the temp.
Cook until crisp.
Drain bacon on paper towels.
I have found that this method of cooking bacon
results in more evenly cooked bacon,
less salty bacon, and less smoky bacon.
I think the flavor is improved - it's rounder and more subtle.

 Retain 1 TB of bacon grease,
sauté the onion slices,
then add the chopped tomato and heat through.
 See how pretty the bacon is?

 Mix all ingredients and spread evenly in a buttered baking dish.

 Make indentations and add eggs.
Like I said, it's just the two of us,
so only two eggs.
This would serve 4 easily.

 I baked for about 12 minutes at 350°
to get set whites and runny yolks.

 After thought:  a little sprinkle of Parmesan never hurts.

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