the breakfast club

Baked Eggs with Leek & Tomato and Candied Bacon

Still not feeling up to par these days, I’m seeking solace wherever I can find it. Breakfast has always been the most comforting meal to me and so integral to how I feel for the rest of the day. Even when I’m at my best, I’m generally not a morning person: I prefer to start my day slowly, lingering in bed, gradually working my way to conversational mode. When I have the luxury of time, I’ll laze about enjoying a hearty breakfast, a strong cup of coffee, and the sunday paper spread out before me. This morning menu—part elegant, part hedonistic—tops my list right now for gratifying fare. The gently baked eggs are delicate and delectable and then… There’s. That. Bacon. Sticky and spicy and sweet, oh my. No better way to ease into the day.

This cozy meal will start a wintry weekend day off on the right foot. It’s a real yin and yang of sweet and savory, robust and dainty. I had never tried baked eggs before—they always seemed a little fussy to me. But no need to be intimidated: the recipe is simply to layer an egg with other components in a ramekin and bake. And the beauty part is you can combine any flavors you like. In my version, I maximize the savory with tender, caramelized leeks, luscious crème fraîche and a bright cherry tomato mix with chives. This elegant egg dish is rightly paired with orgasmically delicious thick cut bacon topped with zesty sugar and spice and everything nice: swoon-worthy and addictive.

Candied Bacon

I first served this bacon at a brunch party I catered a few years ago; the guests literally waited by the kitchen for each batch to come out of the oven. You could use regular bacon for this recipe, but I think the thick-cut variety, preferably all natural and applewood smoked, takes it to a higher level. As the bacon slowly bakes, the sugar mixture coats the strips in a syrupy swathe, rendering it candied and translucent. Unbelievably scrumptious and incredibly simple.

Preheat oven to 375 degrees. Line a baking sheet with foil to make clean-up easy and place a rack inside the pan. Lay the bacon slices on top of the rack.

In a small bowl, combine light brown sugar with chili powder and cayenne pepper. Adjust the amount of cayenne depending on the amount of heat you like.

Spoon sugar mixture onto each slice, using the back of the spoon to press it into the bacon.

Place pan in the oven and bake for 20 to 25 minutes, rotating pan midway, until the slices are cooked through and translucent. Let crisp on the rack for 5 minutes before serving.

Baked Eggs with Leek & Tomato

While the bacon cooks, compose the baked eggs. Trim the ends of the leek and slice lengthwise. There’s usually a good amount of dirt and grit inside; rinse the layers well under cool running water. Trim off the dark green part and finely chop the rest.

In a skillet over medium low heat, melt unsalted butter. Cook chopped leek in the butter for 8 to 10 minutes, stirring often, until soft and golden. Season lightly with kosher salt and mix with minced tarragon.

In a small bowl, season chopped cherry tomatoes with fleur de sel and finely ground black pepper. Stir in minced chives and let stand for a minute or two to allow flavors to meld.

In 4 large ramekins (about a cup size each), layer the components of the baked eggs. Spoon about a tablespoonful of crème fraîche in the bottom and top with some of the caramelized leek. Crack an egg on top and lightly season with kosher salt and freshly ground black pepper.

On top of the egg, add a spoonful of the tomato mixture to one side of the ramekin and drop another dollop of crème fraîche on the other side. Repeat layering in each ramekin. Place ramekins on a baking sheet and put in the oven to bake for 12 to 15 minutes, until eggs are just set or cooked to your desired doneness.

Serve immediately with toast soldiers, perfect for dunking, and that luscious candied bacon. C’mon day, bring it!

Serves 2:

Candied Bacon:

3/4 pound thick cut bacon
1/2 cup light brown sugar
1 teaspoon chili powder
1/8  to 1/4 teaspoon cayenne pepper

Baked Eggs:

1 leek, finely chopped
1 tablespoon unsalted butter
kosher salt
2 teaspoons minced tarragon

1 cup cherry tomatoes, finely chopped
fleur de sel and ground black pepper
1 tablespoon minced chives

1/2 cup crème fraîche
4 extra large organic eggs
kosher salt and freshly ground black pepper

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