Bacon, Egg & Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Ingredients:
1 sheet puff pastry (thawed if frozen)
6 strips of bacon or bacon rashers
4 large eggs
½ cup fromage blanc
¼ cup crème fraîche (optional)
¼ cup grated Parmesan (optional)
Sea salt and fresh ground pepper, to taste
Chives or thyme (for garnish)
Method:
1. Set the oven to 400°. Line a baking sheet with parchment paper. Place the puff pastry on the prepared baking sheet. Use a knife to score a 1-inch border around the edge, being careful not to cut all the way through. This will help create a raised crust.
2. Prepare the toppings: Fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then chop into bite-sized pieces. In a small bowl, mix the fromage blanc with crème fraîche (if using) and Parmesan. Season with a pinch of salt and pepper.
3. Spread the cheese mixture evenly inside the scored border. Scatter the bacon pieces over the top. Carefully crack the eggs onto the tart, spacing them evenly so they stay mostly intact. Bake the tart for 12–15 minutes, or until the puff pastry is golden and the egg whites are set but the yolks are still slightly runny. Sprinkle chopped chives or thyme over the tart. Slice and serve warm.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty bacon, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Ingredients:
1 head radicchio, torn into bite-sized pieces
4 large eggs
6 slices bacon or pancetta
¼ cup crumbled blue cheese (optional)
¼ cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper, to taste
Method:
1. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Set aside.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Toss the torn radicchio leaves in a large bowl with the vinaigrette, coating evenly. Add the toasted walnuts and crumbled blue cheese (if using).
3. Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3 minutes for runny yolks, or 4 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.
4. Divide the dressed radicchio among plates. Top each serving with crumbled bacon pieces and a poached egg. Add a pinch of salt and freshly cracked pepper to each salad and serve immediately.
Season to Season Recipes
As summer begins to wane, this week’s box toes the line in between this season and the next as it is packed with staples like tomatoes, zucchini, Tropea onions, baby beets, plums and cucumbers. Enjoy all these bright and fresh September flavors alongside: farm-fresh eggs from our flock of heritage breed hens, smoky dry-cured bacon, buttery blueberry-lemon croissants, seasonal organic greens and a plethora of fragrant herbs; bon appetit!
Here are a few recipe ideas for the week:
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Marinated Lemon Cucumber Salad
Super simple and healthy, this salad is perfect for brunch, lunch or dinner.
Frisée Salad with Italian Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Grilled Zucchini & Peppers
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm slices of crostini!
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Ingredients:
1 pie crust, either homemade or store-bought
6 thick slices bacon, diced
3-4 Tropea onions, diced small
6 large eggs
1 cup whole milk
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
½ cup shredded mozzarella cheese
4 ounces crumbled goat cheese
Sliced green onions, for topping
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat the oven to 400°. If you’re using a refrigerated pie crust (store-bought or homemade), add it to your pie plate and keep cold in the fridge until ready to use. If you’re using a frozen pie crust, keep frozen until ready to bake.
2. In a 12-inch skillet, cook bacon until crisp. Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet. Add in the onions and sauté in the bacon fat until translucent and lightly browned. Remove from the heat and set aside to cool slightly.
3. In a large bowl whisk together the eggs, milk, rosemary, thyme, kosher salt, and black pepper. Whisk until the mixture is smooth.
4. Take out your pie crust and scatter the bacon and onions evenly along the bottom of the pie crust. Gently pour the egg mixture over top of the onions and bacon. Sprinkle the mozzarella and goat cheese into the quiche.
5. Place your quiche onto a baking sheet (this just helps in case of spills) and place it into the oven and bake for about 45-50 minutes. (The quiche is done when the middle seems set and the crust edges are browned.) Let rest for about 15 minutes before serving.
