Sunday, January 11, 2009

Breakfast part deux..

I read recently that people who eat two eggs for breakfast lose more weight than people who do not so I took that to mean as long as you INCLUDED 2 eggs into your breakfast you could still lose the weight. Makes sense, right?

So since I am a fan of all things Barefoot Contessa (ok, not the best authority on weight loss, I know) I opened her newest cookbook "Back to Basics" and landed upon the Country French Omelet. Sounded good to me- eggs (bonus! Size 4 here I come!) and the waist whittling ingredients- bacon and potatoes. Perfect! Besides Ina said she and Jeffery eat this everytime they go to Paris and all those french women are so thin!

This was a definite favorite with the whole family.
It's not the prettiest of recipes..but damn its hearty and salty and satisifying. You could substitute Turkey Bacon to save on calories, but why?

The only edit I made on this was to slightly boil the potatoes first. I found that simply frying them just didnt get the insides as soft as I would like.

Adapted from Ina Garten "Back to Basics"

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup unpeeled Yukon Gold potatoes, 1-inch diced
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives

Preheat the oven 350 degrees.

In a small saucepan, boil potatoes - 3 mins until just slightly tender, remove from water and set aside.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally until the bacon is browned but not crispy. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half and serve hot.

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