Breakfast, the toughest thing you’ll do all day.

Posted by Michael on Aug 3, 2008 in Recipes | 1 comment

It seems simple enough – bacon and eggs. A simple breakfast though is where a cook can really shine, or stink up the joint. Try having breakfast at any Greater Saint John area restaurant to experience just how lousy the execution can truly be. Cooking a decent egg takes finesse and care. It’s a delicate little ingredient that cooks quickly and has a very small window of opportunity for greatness. And remember, an egg, like pretty much anything else in life, needs to be seasoned. A pinch of salt and a pinch of pepper – get it on there.

Here’s a nice idea for a breakfast that actually makes the process of getting an egg into your belly a little more forgiving, if you’d had some trouble with it in the past. In this dish, the hash browns and bacon are prepared first, then it’s topped with eggs, seasoned and gently finished in the oven. Grate some cheddar cheese on top if you like, and you’ve got a classic farmer’s breakfast. This will get your day off on the right foot.

Bacon, eggs and hash brown, Hawk Style

1 russet potato, peeled and diced

water

2 tablespoons vegetable oi

2 strips of bacon, chopped coarsely

2 eggs

salt and pepper

First, dice the peeled potato and place in a bowl. Pour in enough water to cover, then season generously with salt. Stir just a little bit then microwave for 3 minutes on high. This should mostly cook the potato. Alternatively, you can put the potato in a pot or fry pan with a cover and add some water and salt and just let simmer for about 5 minutes. Drain the potato in a collander and immediately dump onto a tea towel or paper towel. The potato will still be very hot so it will dry on its own in a couple of minutes. Preheat the oven to 400 F at this point. Heat the oil in a stainless steel fry pan (preferred over non-stick because it’ll brown better) over medium-high heat for several minutes while the potato dries. Add the potato and fry until golden, moving and tossing often. Drain off any excess oil if necessary. Move the potatoes to the side and add the bacon. Fry until crisp and toss with the potato. Season the whole works with pepper and place in an oven proof, single serving dish of some kind. Carefully crack two eggs on top, season well with salt and pepper, then place in the oven. Bake until the egg whites are solid and the tops of the egg just begin to turn opaque. This will probably take about six to eight minutes. Remove and place on a plate with some toast, those little jam things, some coffee, little creamers and packets of sugar and charge your customer $17.95 plus tax.