Recipe by Eileen Randman Paris Trained Chef
1 & ½ strips of thick sliced Applewood Smoked Bacon per person
1 or 2 eggs per person
Handful of Arugula per person
Low soupe/pasta bowl per person - warmed but not too hot
Sea Salt & Peppercorn Medley – McCormick Brand
½ “ Strips of Bread (sourdough white and wheat combo is fun)
Slowly cook the bacon starting in a cold pan- watching carefully and turning once bacon has released it’s “water”.
After the bacon is cooked, turn to low.
Lightly oil a 8” omelet pan with Pomace Olive Oil
Warm on a low heat and add the eggs, crowding the pan
Cook until set, add hot water and cover to “baste” with the humidity of the water. When whites are set and yolks cooked to your likeness, add the tarragon and turn off heat.
Just before the eggs are finished, take the bacon and place in paper towels to drain excess fat. Drain most of the fat from the pan and add a tiny bit of butter and turn up the heat and
Fry the toast strips in the bacon drippings and butter, turning quickly. Salt and pepper at the end.
Assemble the soupe plates with the arugula, then eggs, salt and pepper the eggs bacon strips, and then place the toast fries on top. Also, delicious with creamy grits or polenta underneath!