Patrick's Eggs Paradisio
"Similar to an omelette or frittata, I developed this simple breakfast or brunch dish to honor revered morning visitors to my home. They say if you don't care much for somebody, you fry them a couple of eggs but if you really like them, you'll whip up an omelette. *.* This dish offers a lot of eye appeal and the aroma of the orange wedge garnish really bumps the whole thing up a couple of notches. One significant tip, stewed tomatoes work out as a far superior ingredient to any other form of canned tomatoes in this recipe.
Anyway, I hope that you SAVOUR this easy, semi-gourmet egg dish as much as my friends and I do!"
photo by Bone Man
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
1
ingredients
- 2 eggs, slightly beaten
- 1 tablespoon chicken broth, canned
- 1 tablespoon butter
- 3 slices bacon, thin-sliced, raw
- 1⁄4 cup stewed tomatoes (canned, drained)
- 1⁄4 teaspoon hot pepper sauce
- 2 ounces monterey jack cheese, shredded (optional)
- kosher salt, to taste
- white pepper, to taste
- 1 orange wedge, garnish
- 1 parsley sprig, Italian, garnish (optional)
directions
- Over medium heat, using a small, no-stick skillet, fry the bacon until it is crisp. Drain the bacon on paper towels and pour off the grease but do not wipe out the pan.
- Again, over medium heat, melt the butter in the pan. Return the bacon to the pan along with the roughly chopped stewed tomatoes.
- Reduce the heat to low. Slightly beat the eggs with the 1 tablespoon of chicken broth and pour the blend over the bacon and tomatoes. When the eggs have firmed up, flip the egg dish on to a plate and then slide it back into the pan as to cook the other side. Immediately, salt and pepper the dish, sprinkle the cheese over the top and drizzle the hot sauce over it.
- Plate it up after about one minute, garnish the plate with the orange wedge and the parsley spring, if using the latter, and serve with buttered rye toast.
- NOTE: Shredded smoked Gouda cheese is also excellent on this dish if you like the smoky ambiance. Other optional ingredients include sautéed onions or zucchini (cooked separately in butter).
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
