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 thick-cut bacon or bacon rashers, chopped, or pancetta cubes
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.
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 (see recipe!) or store-bought
6 slices bacon rashers, diced
1 medium yellow onion, 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.
Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from that aforementioned locally-roasted coffee to smoked English-style bacon rashers, plus cinnamon-raisin bread and farm-fresh eggs. Complemented by fragrant herbs, a bevy of garden greens, and Bellsong fromage blanc, the box also includes fresh fall produce like Italian peppers, fennel, tomatoes and orchard-grown Liberty apples. Good morning!
Here are some recipe ideas for the week:
Bacon, Egg, and 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.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Sweet Italian peppers lend themselves well to this classic trio—an excellent condiment-style topping for scrambled eggs!
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.
