Friday, October 7, 2016

Smoked Bacon Cilantro Baked Eggs with Cheddar Scallion Crisp, Sauce Indienne, Smoked Bratwurst 'n' Peppers and Shallot Home Fries






     Modern Breakfast Cuisine!
     Fancy baked egg presentations have become popular in recent years.  Modern baked egg entrées are based upon the classic French recipe, Oeufs en Coquette.
     Oeufs en Coquette is an egg mixture that is baked in a ceramic ramekin or casserole dish.  Modern baked egg entrées are made the same way, but a non-stick silicone baking mold is used instead of a ceramic ramekin.  The baked eggs can easily be popped out of the silicone mold, so they can be presented as a free standing entrée on a plate.  This enables some fancy presentation styles.
     Molded baked egg entrées like today's recipe are served at few trendy Las Vegas casino buffets.  The advent of non-stick silicone muffin molds has made this possible.  All a chef has to do is select a 36 muffin cup silicone baking pan to make 36 portions of baked eggs.  After the fancy baked eggs come out of the oven, they are popped out of the mold onto a chafing pan, then they are quickly garnished and sent out to the buffet.  When doing high volume Las Vegas buffet cooking, eggs baked in silicone baking molds is the way to go!  

     Cheddar Scallion Crisp: 
     This recipe yields 1 cheese crisp garnish.
     Step 1:  Cut 1/2 of a green into thin julienne strips.
     Step 2:  Heat a small sauté pan over medium low heat.
     Add 1 teaspoon of unsalted butter.
     Add the green onion strips.
     Gently sauté till the onions strips wilt.
     Step 3:  Remove the pan from the heat.
     Set the wilted onion strips aside to cool.
     Step 4:  Place 2 1/2 tablespoons of thin grated cheddar cheese in a small mixing bowl.
     Add 1/2 teaspoon of flour.
     Toss the grated cheddar and flour together, so the cheddar becomes lightly dusted.
     Step 5:  Place a piece of parchment paper on a baking pan.
     Brush a 5"x 5" area on the parchment paper with melted unsalted butter.
     Scatter some of the wilted green onion strips on the buttered part of the parchment paper.
     Sprinkle a very thin layer of the dusted cheddar cheese over the green onion strips.
     *Small gaps and spaces of parchment paper be seen between pieces of cheese.  The cheese should be sprinkled on the pan, so it is less than 3/16" thick.  An odd shaped crisp with uneven edges is the goal, so try not to make a uniform shape.
     Step 6:  Bake in a 300ºF oven, till the cheese becomes solid and crisp, but not browned.
     Set the cheese pan and cheese crisp aside where it will not be disturbed.

     Shallot Home Fries:
     This recipe yields 1 portion.
     Step 1:  Heat a sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 1/2 tablespoon of unsalted butter.
     Add 1/2 cup of diced potatoes
     Sauté till the potatoes are halfway cooked.
     Step 2:  Add 1 tablespoon of sliced shallot.
     Season the potatoes with sea salt and white pepper.
     Sauté till the potatoes are fully cooked and lightly browned.
     Step 3:  Remove the pan from the heat.
     Add 1 pinch of minced Italian Parsley.
     Keep the potatoes warm on a stove top.

     Smoked Bacon Cilantro Baked Eggs:  
     This recipe yields 1 portion.
     Step 1:  Heat a sauté pan over medium low heat.
     Add 1 tablespoon of finely chopped smoked bacon.
     Sauté till the bacon bits are crispy golden brown.
     Drain the grease off of the bacon bits.
     Step 2:  Place the bacon bits in a mixing bowl.
     Add 2 large eggs.
     Add 1 teaspoon of minced cilantro.
     Add 1/4 teaspoon of lemon juice.
     Whisk the egg mixture till it becomes blended.
     Step 3:  Heat a non-stick sauté pan over medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add 1/2 of the whisked egg mixture.
     Cook and scramble the egg, so it is loose and runny.
     Return the partially cooked egg mixture to the raw egg mixture in the mixing bowl.
     *This technique of partially cooking half of the egg mixture will prevent the bacon and cilantro from settling to the bottom of the silicone mold during baking.
     Gently mix the ingredients together.
     Step 4:  Brush a non-stick silicone custard cup mold with melted unsalted butter.
     Set the silicone mold on a baking pan.
     Pour the egg mixture into the silicone mold.
     Cover the eggs with a piece of parchment paper that has been brushed with melted unsalted butter.
     Step 5:  Place the pan in a 350ºF oven.
     Bake till the eggs puff up and they are fully cooked.  (148ºF center temperature)
     *The bratwurst n peppers can be cooked while the eggs bake!
 
     Bratwurst 'n' Peppers:
     This recipe yields 1 portion.
     Step 1:  Heat a sauté pan over medium/medium low heat.
     Add 1/3 cup of mixed green bell pepper and red bell pepper that are cut into thin strips.
     Season with sea salt and black pepper.
     Sauté till the peppers start to become tender.
     Step 2:  Add 2 ounces of thin sliced smoked bratwurst.
     Sauté till the peppers are tender and the smoked sausage is aromatic.
     Keep the sausage and peppers warm on a stove top.
 
     Crouton:
     This recipe yields 1 crouton.
     Step 1:  Cut a 1/4" thick round medallion of bread that is the same diameter as the silicone custard cup mold.
     Cit the medallion in half.
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Sauté till the crouton halves are toasted golden brown on both sides.
     Keep the crouton halves warm on a stove top.

     Sauce Indienne:
     This recipe yields about 1/3 cup.  (2 portions)
     This is a quick cream reduction sauce version that is easy to make.
     Step 1:  Place 1/2 cup of cream in a small sauce pot.
     Add 1 pinch of sea salt and white pepper.
     Add 1 pinch of turmeric.
     Add 1/2 teaspoon of yellow curry powder.
     Add 1/4 teaspoon of lemon juice.
     Step 2:  Place the pot over medium low heat.
     Simmer and reduce till the sauce is a medium thin consistency that can coat a spoon.
     Keep the sauce warm over very low heat or reheat the sauce to order.

     Smoked Bacon Cilantro Baked Eggs with Cheddar Scallion Crisp, Sauce Indienne, Smoked Bratwurst 'n' Peppers and Shallot Home Fries:
     This recipe yields 1 entrée.
     Step 1:  Place the crouton halves on the center of the plate.
     Step 2:  Use a 3" wide ring mold to place the sliced smoked bratwurst n peppers on the plate next to the crouton.
     Sprinkle a little bit of oregano on the sausage.
     Remove the ring mold.
     Step 3:  Use the same ring mold to place the potatoes on the other side of the crouton on the plate.
     Step 4:  Loosen the baked eggs in the silicone mold, so they easily break free.
     Invert the silicone custard cup mold with the baked eggs onto the crouton halves.
     Remove the silicon mold.
     Step 5:  Cut a slit in the top of the baked eggs.
     Insert the cheddar green onion crisp into the baked eggs, so it stands vertically.
     Garnish the baked eggs with cilantro leaves.
     Pour 2 tablespoons of the Sauce Indienne on the plate around the eggs.

     Viola!  A modern fancy baked egg breakfast entrée with plenty of flavor!