I recently made my first (sans-recipe) attempt at oeufs en cocotte, a french dish otherwise known as coddled eggs. For me, this was a last minute, makeshift breakfast comprised of eggs, leeks, aged cheddar, bacon, rosemary and pine nuts - all thrown into a ramekin and baked in the oven. It wasn't until I accidentally overcooked the egg to the point that the yolk was completely solid, that I realized placing the eggs on top of all other ingredients might have been the way to go. Ideally, my egg yolk would have been just runny with the whites cooked fully through. Nonetheless, this simple and quick brunch was incredibly delicious. Now that I know what not to do when making this dish again, I'll be sure to include a yummy recipe with great results next time!
Here's a New Year's bonus for all of you wonderful readers: My simple recipe for apple & rosemary glazed bacon!
Ingredients:
1 package of thick smoked bacon
1 cup apple juice (I used Martinelli's)
3-4 sprigs rosemary
splash of soy sauce
dash chili powder and/or crushed black pepper if desired
Method:
1)Cook bacon in skillet or microwave until nearly crisp
2)Set bacon aside on paper towels to remove excess grease
3)Combine apple juice and rosemary in skillet and let simmer
4)Add bacon, chili powder, black pepper and soy sauce
5)Let liquid reduce, stirring occasionally
6)Remove bacon from heat when fully glazed and no liquid remains
Soon to come: a peek into the delicious street food fare of San Francisco's Off the Grid and my favorite BLT!
