Monday, November 16, 2009

Oui Madame!


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.

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