Domesticated Bliss (or miss)….

Because not every women was born domesticated

Breakfast Bliss August 6, 2009

Filed under: Uncategorized — domesticatedbliss @ 11:04 am

Since The Bike Man is leaving today I decided to make him a grand breakfast. We hardly ever do a big ta-da for our first meal of the day, but this is special. A few weeks ago I found a recipe in my inbox from Williams Sonoma, and I really thought I could make it. And guess what….?!?!? Little ol’ me did make it. 

Blue Maxx Breakfast Skillets

INGREDIENTS

2 lb. Yukon Gold potatoes (about 10), cut into wedges
3 slices applewood-smoked bacon, cut into 1-inch pieces
5 Tbs. vegetable oil
4 garlic cloves
1 fresh rosemary sprig
3 fresh thyme sprigs
Kosher salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
1 lb. spinach, washed and stemmed

For the hollandaise sauce:
12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
5 egg yolks
2 Tbs. fresh lemon juice
2 Tbs. white wine
1/4 tsp. kosher salt
3/4 tsp. Tabasco
1 1/2 tsp. curry powder

4 oz. Gouda cheese, cut into 4 slices
8 poached eggs

DIRECTIONS

Preheat an oven to 400°F. Place a small roasting pan in the oven and heat for 12 minutes.

In a large bowl, stir together the potatoes, bacon, oil, garlic, rosemary and thyme, and season with salt and pepper. Transfer the potato mixture to the preheated roasting pan and roast for 30 minutes. Stir the mixture and continue to roast until the bacon is crisp and the potatoes are tender and golden, about 12 minutes more. Remove the pan from the oven. Discard the garlic and herbs. Cover the pan with aluminum foil to keep warm. Keep the oven set at 400°F.

Meanwhile, in a fry pan over low heat, melt the butter. Add the spinach, cover and cook, stirring occasionally, until wilted, about 6 minutes. Season with salt and pepper. Transfer the spinach to a colander and drain the excess water. Set aside.

To make the hollandaise sauce, in a small saucepan over medium heat, melt the butter. Set aside. In a bowl, combine the egg yolks, lemon juice, wine, salt and Tabasco. Using an immersion blender on high speed, blend until combined, about 30 seconds. Reduce the speed to low and add the melted butter in a slow, steady stream. Add the curry powder, increase the speed to high and blend for 1 minute more. Pour the hollandaise sauce into a small sauceboat.

Place the spinach in the center of four 6-inch cast-iron skillets, dividing evenly. Arrange the potato-bacon mixture around the spinach and place 1 cheese slice on top of each spinach mound. Transfer to the oven and bake until the spinach is warmed through and the cheese is melted, 5 to 7 minutes. Remove from the oven and top each skillet with 2 poached eggs and 1/4 cup hollandaise sauce. Serve immediately and pass the remaining sauce at the table. Serves 4.

Adapted from a recipe by Ben Ford, Chef, Ford’s Filling Station, Los Angeles, CA.

Thankfully I had received a cast iron skillet as wedding present, however not being a southern girl I had no idea how, when, what to do with it. I still don’t know how to clean the thing.
I also didn’t go above and beyond to buy the crazy ingredients we didn’t have, so we had no hollindase sauce. I added cheese on top, just a light amount. I used turkey bacon instead of applewood smoked hardy pig bacon, because that is what we had. I also don’t poach eggs, so fried eggs went right on top, and made an eggselent change.
I’ll just say it… I can really suprise myself sometimes!
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2 Responses to “Breakfast Bliss”

  1. Maile West Says:

    Wow what a grand breakfast indeed…..sounds great for dinner as well!

  2. Zoe Says:

    So… you basically made a different breakfast. lol jk, it sounds super good and im hungry now!


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