{"id":1950,"date":"2013-10-06T09:54:22","date_gmt":"2013-10-06T14:54:22","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1950"},"modified":"2013-10-06T09:54:22","modified_gmt":"2013-10-06T14:54:22","slug":"bacon-eggs","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1950","title":{"rendered":"Bacon & Eggs"},"content":{"rendered":"

\"Bacon<\/a><\/p>\n

I keep a list of new recipe ideas or concepts and add to it when inspiration strikes. I had “bacon, eggs, leeks, bacon vinaigrette” on my list and made this dish based upon that. When I was at Bistro 7 1\/4 later that same evening, it hit me: I recorded that combination straight from Chef Alex’s menu months before! \u00a0I’m sure his dish was quite different, used a hard-boiled egg if memory serves correctly, and would have been much more refined. I didn’t have a chance to order it before the menu changed again.<\/p>\n

In making the vinaigrette, I used a pricy balsamic, that made it a little too sweet on its own, though worked well when combined with the leeks, bacon and egg. A regular supermarket balsamic or even a straight wine vinegar would bring less sweetness to the plate. The choice is yours.<\/p>\n

The egg in the picture got a little overcooked for my liking while I was recording notes for the recipe, so pay better attention when cooking yours! When poaching eggs, I strain out the thin part of the egg white<\/a>. This keeps the egg from getting stringy edges and makes it look much nicer. I learned this from the brilliant food writer and teacher, Michael Ruhlman<\/a>. He doesn’t ship his utensils to Canada so I use a perforated buffet spoon that just happens to have correctly-sized holes for it to work. Give it a try and I’m sure you’ll agree it’s the best way to poach an egg!<\/p>\n

Time: 30 minutes<\/strong><\/p>\n

Serves: 2<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

4 thick strips bacon<\/address>\n
2 leeks \u2013 halved lengthwise and thinly sliced<\/address>\n
1 tablespoon extra-virgin olive oil<\/address>\n
2 teaspoons balsamic vinegar<\/address>\n
1 clove garlic – finely chopped or grated<\/address>\n
\u00bc teaspoon kosher salt<\/address>\n
\u00bc teaspoon fresh ground black pepper<\/address>\n
2 eggs<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Place a large pot half filled with water on high heat. When it reaches a simmer, reduce heat to maintain.<\/p>\n

Place a suitable pan on medium heat. Once the pan is hot, cook the bacon for five minutes on each side or until crisp.<\/p>\n

Set the bacon aside and reserve one tablespoon of the fat.<\/p>\n

Pour off the remaining bacon fat and add the leeks to the pan. Season with half of the salt and pepper and cook, stirring occasionally for five minutes.<\/p>\n

While the leeks are coking, whisk together the reserved bacon fat, olive oil, vinegar and garlic along with the remaining salt and pepper.<\/p>\n

One at a time, crack the eggs into a small bowl and gently pour each from the bowl into the simmering water. Simmer until done to your liking.<\/p>\n

Plate the leeks topped with the bacon and egg, drizzling the vinaigrette around the perimeter.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I keep a list of new recipe ideas or concepts and add to it when inspiration strikes. I had “bacon, eggs, leeks, bacon vinaigrette” on… <\/p>\n","protected":false},"author":1,"featured_media":1948,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,40,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/10\/Bacon-Eggs.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1950"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1950"}],"version-history":[{"count":6,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1950\/revisions"}],"predecessor-version":[{"id":1956,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1950\/revisions\/1956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1948"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}