Monday, November 30, 2009
If you like the idea of one-pan cooking, then this is an excellent meal (for morning or night) with which to use said pan. It takes a bit of work up front, to be sure, but that is chopping up various ingredients, for which you only need a sturdy board and a good knife. It comes from the lively bon vivant Bob Blumer, one of my favorite chefs and a Canadian to boot. This is from his fine book Off The Eaten Path. Here goes:
Get some eggs - how many depends clearly on who you are serving (I would say two eggs per person). Also have on hand some olive oil, butter, salt and pepper, milk, pancetta, parmasean, scallions, parsley or cilantro, garlic and avocado.
Now get out the chopping board! But before doing that, crack the eggs into your mixing bowl and add the salt and pepper (reasonable amounts), the cheese (as much as you'd like; again, make it proportional to the eggs) and milk. This is just like making scrambled eggs, so if you are familiar with that, this is just an intense variation on that recipe.
The pancetta (or thickly sliced bacon, sliced into lardons) should go in the pan first. As it cooks, mince your garlic, dice your avocado and finely chop your scallions. The jalapeno or serrano chili is optional, though if you do include it you should remove the seeds. The parsley/cilantro you can pretty much just pinch off from the stems by hand and roughly chop.
Once the pancetta is done, remove it from the pan and drain it on a towel - Bob says you should drain the pan of fat and then add your olive oil for the garlic, scallions and pepper to fry in, but I like pancetta fat so I left that in and just added the olive oil. Do this for two minutes.
Then put the pancetta back into this mix, also adding the avocado and greenery of your choice.
Once these have all married in the pan, happily swapping flavors, pour in the eggs and make them as wet/dry as you wish.
You should feel free to add/subtract anything from this recipe, as you like - I didn't put the peppers in and enjoyed it thoroughly.