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Verses from my Kitchen: Tyler Florence's California Bacon And Eggs

October 11, 2010

Tyler Florence's California Bacon And Eggs

I've always meant to try this dish but often settle for the weekend breakfast standards of omelettes or bacon and eggs or something else tried and tested and true. I figured this would be the perfect opportunity to ditch the usual and give this recipe a shot. From his book "Stirring The Pot" Tyler creates this recipe which he says was one of the first dishes he came up with when he moved to California. I can see why he goes back to it again and again.

This is layered with flavour and each level words off of the previous one. First, a delicious celery pesto spoonful that combines celery, parsley, olive oil, walnuts and Parmigiano-Reggiano that turns into a creamy and smooth celery pesto that screams with aroma and taste. On top of that is a crispy Yukon gold potato cake that's fried until golden brown and is equal parts crispy and savoury. The Ontario organic egg is both local and fresh whereas the bacon is smoky, crispy and a salty goodness that balances everything else on the plate.

This is an easy and friendly recipe that is sure to bounce around in your mouth with flavours unique and common. Give it a shot, it's too good not to try.

Crispy Potato Pancake 

The Goods:

4 medium Yukon gold potatoes
1/4 cup finely diced onion
2 egg whites
3 tbsp. rice flour (all-purpose flour will suffice)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Prep:
1. Peel and shred potatoes using a grater. Place shreds in a kitchen towel and squeeze out any moisture. In a large bowl combine potato, onion, egg whites and rice flour. Mix well and season.
2. In a large nonstick pan heat 3 tbsp. of oil over medium-high heat. Add spoonfuls of potato mixture to make free-form cakes about 4 inches in diameter. Fry until golden brown, turning once. Drain on paper towel and keep warm.


Celery Pesto

The Goods:
2 celery ribs, peeled
1/2 cup celery leaves
1/2 cup fresh  Italian flat-leaf parsley leaves
1 garlic clove, peeled and smashed
1/4 cup toasted walnuts
1/4 cup Extra-virgin olive oil
2 tbsp. grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Prep:
1. In a blender combine celery ribs, celery leaves, parsley, garlic, walnuts and the 1/4 cup of olive oil and process until well combined. Add Parmesan and adjust seasoning with salt and pepper.

Assembly:
Place a spoonful of Celery Pesto on each plate. Top with a Crispy Potato Pancake and a fried egg, sunny-side up. Season with a little salt and pepper. Top with bacon and garnish.



Ontario Bacon and Eggs.
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