While yesterday wasn't a lazy Sunday - too much refrigerater maintenance to be done - we did find time to share a delicious brunch complete with Mike's Bloody Mary's. Among cooking down bruised apples from our trip to Seedling Orchard and transforming the bone from a Faith's Farm pork roast into stock, my son and I made our chestnut crepes. Thor enjoyed his with Burton's maple syrup, Mike with Canadian bacon and Brunkow aged cheddar, and I, Madame-style.
Crepe Madame
Serves 1
1 chestnut crepe
2 slices aged cheddar
1 piece Canadian bacon, fried a spot of butter
1/3 teaspoon butter
1 egg
Heat the butter in a small saute pan. When hot, carefully crack the egg into the pan, making sure not to break the yolk. Cook for 2 minutes while the white starts to solidify. Pour 1 tablespoon of water into the pan and cover it with a lid. Let the mixture steam the yolk until a skin forms over it, but it is still runny.
Fill the crepe with cheddar and bacon and heat slighly if necessary. Top with the sunny side up egg and enjoy.
Serves 1
1 chestnut crepe
2 slices aged cheddar
1 piece Canadian bacon, fried a spot of butter
1/3 teaspoon butter
1 egg
Heat the butter in a small saute pan. When hot, carefully crack the egg into the pan, making sure not to break the yolk. Cook for 2 minutes while the white starts to solidify. Pour 1 tablespoon of water into the pan and cover it with a lid. Let the mixture steam the yolk until a skin forms over it, but it is still runny.
Fill the crepe with cheddar and bacon and heat slighly if necessary. Top with the sunny side up egg and enjoy.
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