Sunday, March 26, 2006
Breakfast at Home
Poached Scrambled Eggs on Artichoke Crowns, Carmelized Onions and Bacon
Poached scrambled eggs are something Alexis read about in the NYTimes Magazine a few months ago. They result in incredibly tender and fluffy scrambled eggs, but you need to season afterwards, because the salt always seems to get leached out in the cooking process.
Poached Scrambled Eggs
Bring a saucepan of water to a boil. Whisk eggs to break up yolks. Pour the eggs into the boiling water. Cover for 1 minute. Drain eggs in a fine seive. Season to taste.
Artichokes, Bacon and Onions
-5 artichoke crowns, quartered
-5 strips bacon, diced
-1/2 onion, thinly sliced
Sautee the onions and bacon together until browned. Drain excess bacon fat. Add the quartered artichokes and sautee over low until brown.
Serves 2.
Bring a saucepan of water to a boil. Whisk eggs to break up yolks. Pour the eggs into the boiling water. Cover for 1 minute. Drain eggs in a fine seive. Season to taste.
Artichokes, Bacon and Onions
-5 artichoke crowns, quartered
-5 strips bacon, diced
-1/2 onion, thinly sliced
Sautee the onions and bacon together until browned. Drain excess bacon fat. Add the quartered artichokes and sautee over low until brown.
Serves 2.
# posted by Giao and Alexis @ 9:49 AM 
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