These two dishes come from Chef April Bloomfield whom I mentioned in another post
. Any dish that I have been inspired to try making from Chef Bloomfield has been so amazing. We like anything that has bacon, and the fact that there is a runny egg on top of greens along with bacon is something I had to try. Growing up, my parents would make us breakfast for dinner as a special treat...we loved it and this salad was the grown up version of breakfast for dinner to me. The caramelized onions on top of the potatoes with a pinch of lemon are out of this world. Enjoy!
Warm Bacon and Egg Salad
- 1/4 cup, plus 3 Tbs. extra virgin olive oil
- 2 garlic cloves, halved lengthwise
- 1 generous cup 1/2 in. crustless bread cubes
- 8 slices of lean bacon
- 4 anchovy fillets, chopped
- 2 Tbl. red wine vinegar
- 2 tspns. Dijon mustard
- 4 large eggs
- 5 oz. baby arugula
- 1/4 chopped chives
- ground pepper
-In a large non-stick skillet, heat 2 Tbl. olive oil. Add the garlic and cook over moderate heat until golden brown, about 2 minutes. Using a slotted spoon, transfer garlic to a mini food processor. Add the bread cubes to the skillet and cook over moderate heat, stirring until browned and crisp, 3 minutes. Transfer to a plate. Heat 1 Tbl. of the oil in the skillet. Add the bacon and cook over moderate heat until crisp. Transfer the bacon to a plate and keep warm. Reserve the bacon fat in the skillet. In the food processor, add the anchovies, vinegar, mustard and remaining 1/4 cup of oil to the garlic. Process until smooth and season with salt. Heat the bacon fat in the skillet. Crack the eggs into the skillet and fry over moderately high heat until over easy. In a large bowl, toss the arugula and croutons in the dressing. Mound the salad on plates and sprinkle with chives. Top with the bacon and the fried eggs, season with pepper and serve right away.
Potatoes Lyonnaise with Lemon and Chile
- 1 Tbl. unsalted butter
- 1 Tbl. extra virgin olive oil
- 2 medium onions, thinly sliced
- 2 baking potatoes (1 3/4 lbs) peeled and sliced crosswise 1/2in thick
- 1/4 cup rendered duck fat or unsalted butter
- 1 large garlic clove, chopped
- fresh ground pepper
- Pinch of crushed red pepper
- 2 tspns. fresh lemon juice
- 2 Tbl. chopped parsley
-In a medium saucepan, melt the butter in the olive oil. Add the sliced onions and a large pinch of salt. Cover and cook over moderate heat, stirring occasionally until the onions are very soft and golden, about 20 minutes. Meanwhile, put the potato slices in a large saucepan of water, add a large pinch of salt and bring to a boil. Simmer over moderately high heat until the potatoes are just tender, about 5 minutes. Drain the potatoes and spread the slices in a single layer on a baking sheet; let cool to room temperature. Gently pat the slices dry. In a large non-stick skillet, heat the duck fat. Add the potato slices and cook over moderately high heat until they are browned and crisp, about 6 minutes on each side.
-Add the chopped garlic and shake it in the skillet until just golden, about 30 seconds. Add the cooked onions and season them with salt and pepper. Gently stir in the crushed red pepper and lemon juice. Transfer the potatoes and onions to a platter, sprinkle with chopped parsley and serve right away.