1 slice of bacon, cut into small pieces 2 ramps, trimmed and cleaned 2 eggs, lightly beaten salt and pepper to taste 4 spears asparagus, cleaned, trimmed and blanched 2 tablespoons goat cheese, crumbled
Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011
makes two servings???1/2 pound small boiling potatoes6 large eggs?1/3 cup plus 1 tablespoon chopped fresh chives?1 teaspoon salt?3/4 teaspoon ground black pepper?4 bacon slices, coarsely chopped?butter (optional)??Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.?Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.??bacon recipe courtesy of: Janet Fletcher, Bon Appétit
2 tablespoons canola oil 8 ounces shiitake 2 tablespoons garlic 2 tablespoons shallots 1 teaspoon rosemary 1 tablespoon amaranth salt and pepper, to taste 4 eggs 1 cup nightcrawler worms – blanched 3 shallots, sliced 1/2 cup Sherry vinegar
Heat pan. Add oil. When hot, add shitake mushrooms, garlic, rosemary and shallots. Roast for 4 minutes than add amaranth and cook for 2 minutes. Blanch the worms and cut. Beat egg with salt and pepper. Add worms and cooked mushrooms. Heat omelet pan and finish in the oven. Heat the sliced shallots and vinegar, cook for 2 minutes. Serve omelet with pickled shallots on top.
bacon recipe courtesy of: Chef Floyd Cardoz, Top Chef Masters, Season 3, Episode 3, Quickfire Challenge, Bravo TV