Eggs For Breakfast Or Any Time
I came across a little book I thought readers might be interested in, particularly those wanting more confidence in their egg cooking skills, as well as those who might think eggs are limited to over easy and scrambled. Oh no! Donna Leahy has an awesome book called Eggs for Breakfast: Delicious, Healthy Recipes to Jump-Start your Day: A Chef’s Guide to Cooking Eggs with Over 50 Easy-to-follow Recipes.
It’s more than just a cookbook. Did you know you should store eggs large end up? It helps the yolk remain centered. The egg labels are addressed, from organic to free range to pastured and more. The parts of the egg are addressed, impressive to me as this is often ignored. The only thing I noticed that seemed left out – French toast! That’s ok, because what’s included is good information, covering the basics for cooks just learning (or review and tips for those more advanced!).
Tips for awesome scrambled eggs are included, as well as soft cooked, poached, hard cooked and so much more. Baked eggs, coddled eggs, classic recipes…it’s all here. Quick breakfast ideas abound that are cheaper than the drive thru and little more time than it takes for a morning shower.
Explore the egg…dozens of different ways! This is a collection of recipes befitting our eggs…our hens would approve!
This bacon jam is included as part of the egg muffin recipe but is delicious served on toast with a wide array of egg dishes. Makes about 2 1/2 cups.
1 1/2 pounds bacon, cut crosswise into 1 inch pieces, at room temperature
2 teaspoons unsalted butter
1 large sweet onion, peeled and cut into 1/8 inch dice (about 1 1/2 cups
2 teaspoons minced garlic
1/4 cup apple cider vinegar
1/4 cup muscovado sugar or dark brown sugar
3 tablespoons maple syrup
3 tablespoons bourbon (optional)
1/4 teaspoon ground allspice
1 teaspoon chopped fresh thyme
1/2 teaspoon finely ground black pepper
1 tablespoon extra virgin olive oil
Line a large baking sheet with 2 layers of paper towels and set aside. Add bacon to a large skillet (or use 5-6 quart cast iron Dutch oven) and heat over low. Cook the bacon, turning as needed, until the fat is rendered and the bacon is lightly browned all over, about 12-15 minutes. Use tongs to transfer the bacon to the baking sheet to drain. Allow to cool slightly. Finely chop bacon. Set aside.
Pour off all but about a tablespoon of bacon fat from the pan. Discard the remaining fat or reserve for another use. Add the butter and heat until melted, about 1 minute. Add the onion to the pan and cook over medium heat, stirring often, until translucent, about 7-10 minutes. Add the garlic and cook for 30 seconds longer. Add the 1/2 cup water, vinegar, muscovado sugar, maple syrup, bourbon, allspice, thyme and black pepper, bring to a boil. Lower to a simmer and cook, stirring and scraping up any browned bits, for 2 minutes. Add the bacon and stir to combine.
Cook, uncovered, stirring often, until the liquid is almost completely evaporated and the mixure is brown and has a jam-like consistency, about 13-15 minutes. Remove from heat and stir in the olive oil. Allow the bacon mixture into a sealable container and refrigerate for up to 4 weeks. Serve at room temperature or transfer to a pan and rewarm gently over low heat if desired.