Receta Dorie Greenspan's Bacon and Eggs and Asparagus

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Ingredientes

  • cooking eggs. Boiled till they are just
  • set, then carefully peeled and finally rewarmed by rolling them around in bacon
  • fat, they were something Ms. Greenspan observed at a café in Paris and then translated for
  • the home cook. You’ll
  • notice that our pictures show two eggs per plate. This is because I was terrified that I would
  • not be able to de-shell the eggs without breaking them. In fact, it wasn’t that hard at all and I
  • ended up with two a plate. I made this
  • dish using slab bacon cut into two ¼ inch thick slices. Ms. Greenspan called for 6 strips of bacon—no
  • word on thickness. I’d highly recommend
  • this as a brunch or lunch dish but it would make a super dinner salad. Here is the recipe:
  • Recipe for Dorie Greenspan’s Bacon and Egg and Asparagus
  • Salad Serve 4. Takes about 40 minutes to
  • make.
  • 1/4 teaspoon Dijon
  • mustard
  • 1
  • tablespoon Sherry vinegar
  • 1
  • tablespoon extra-virgin olive oil
  • 1
  • tablespoon hazelnut or walnut oil
  • Salt
  • and freshly-ground black pepper
  • 4
  • large eggs, cold, extremely fresh
  • 20
  • asparagus spears, preferably thick, trimmed and peeled
  • 6
  • slices Applewood Smoked Bacon
  • 3
  • handfuls mesclun or other mixed salad greens, rinsed and dried
  • 1/3
  • cup hazelnuts or walnuts, chopped
  • First, make the
  • vinaigrette:
  • Put
  • all the ingredients in a small jar, cover, and shake to blend; or use a small
  • bowl and a whisk. Set aside, and shake
  • (or whisk) again before using. (You can make the vinaigrette up to a week in
  • advance and keep it in the fridge.)
  • 1. Bring
  • a medium saucepan of heavily salted water to a boil. One by one, put the cold
  • eggs on a spoon and slowly and gently lower them into the water (saying a
  • little don’t-let-my-egg-break prayer on the way down). Allow the eggs to boil
  • for exactly 6 minutes, then remove the pan from the heat, lift the eggs into a
  • strainer, and run them under cold water to cool them quickly. Fill the pan with
  • cold water and leave the eggs in the water until needed.
  • 2. Bring
  • a large skillet of salted water to a boil. Slip the asparagus into the pan and
  • cook for 4 minutes, or until you can pierce the spears with the tip of a paring
  • knife. The asparagus should be cooked through but not at all mushy. Carefully
  • transfer the spears to a plate lined with a double thickness of paper towels
  • and pat them dry.
  • 3. Pour out the salted
  • water, rinse the skillet to cool it, dry it, and lay the strips of bacon in the
  • pan. Cook over medium-low heat, turning as needed, until the bacon is golden
  • and crisp on both sides. Remove the strips and put them between a double
  • thickness of paper towels; when the bacon is cool, cut it into narrow strips or
  • chop it into bits. Leave 2 tablespoons of the bacon fat in the skillet — you’ll
  • use it for the eggs.
  • 4.When
  • you’re ready to serve, very, very carefully shell the eggs. It’s a fussy job,
  • because the eggs are so soft, and you might not get the shells off cleanly, but
  • unless you break into the yolks, it will be fine. Rinse the eggs to remove any
  • bits of shell and pat them dry. Warm the bacon fat over medium heat.
  • 5. While the bacon
  • fat is heating, assemble the salad. You can put it together on a platter or
  • arrange it on individual plates. Either way, season the mesclun with salt and
  • pepper, then toss it with about three quarters of the vinaigrette, and arrange
  • in the center of the platter or your plates. Toss the asparagus with the
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