Tuesday, November 6, 2012

Election Day Egg and Bacon Supper

You don't want to cook much tonight, but you want something to get you through until the wee hours of the morning.  TODAY SHOW'S  Savannah Guthrie says NBC news will be on until at least 3a.m.  So get your strength on with this quick breakfast for dinner.  Yes, there are some fried components (potatoes and bacon), but the eggs are poached and sit on gorgeous cheddar-smothered tomato slices with whole wheat English muffins.  Go ahead, tank up.

Here's how:

1. ENGLISH MUFFIN:  Turn oven to broil.  Place two halves of a split whole wheat muffin on a baking tray and broil until golden.  Remove from oven and top each muffin half with a slice of tomato and a slice of cheddar cheese.  Slip back under broiler, watching carefully, until cheese is melted--1-2 minutes.   Remove from oven and, using a spatula, remove the two muffins to a serving plate.  Set aside.
2. POTATOES:    Slice thinly three small new potatoes and place in a microwave-safe container with 2 tablespoons water.  Cover tightly with plastic wrap and microwave on high two-three minutes.  Let cool a bit before removing from microwave (use mitts!) and draining.  Meantime, heat a medium skillet over medium-high heat with 1 tablespoon of butter and a generous pinch each of kosher salt, fresh ground pepper, crushed red pepper, and crushed dried rosemary.  Pour out the drained potatoes into the skillet and let cook until quite brown on one side.  Turn and let cook until brown on the other side.  If done early, turn off and cover  to keep warm until needed. (You could stick this pan in the still warm oven.)
3.  BACON:  Places two or three slices of thick bacon (I like Nueske's best.) between several sheets of paper towels and microwave on high about a minute - minute and a half per slice.  Let cool a bit before removing from oven with mitts and adding to the serving plate.  (If you'd rather skip microwave cooking:  cook bacon in another skillet or in the oven if you like.)
4. EGGS:  Meantime, heat to boiling a 2-3 quart saucepan with 3 inches of water, a pinch of salt, and a splash of plain white vinegar.  Turn heat down so that water is barely simmering.  Crack egg into a measuring cup and slowly pour egg out (stopping for a few seconds as egg slides into the water to set egg) into the hot water.  Repeat with second egg.  Let cook 3-4 minutes.  Remove first egg with slotted spatula, tapping gently on a folded paper towel to remove excess moisture before sliding egg onto the tomato-cheese English muffin.  Repeat with second egg.
4.  Add rosemary potatoes and bacon to the plate, sprinkle with pepper, and serve hot.

Have fun cooking and taking care of yourself,

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