Tuesday, September 15, 2009

Baked Eggs & Bacon Parmigian

I am standing in as the official (albeit, newbie) Inn-Sitter at the beautiful BFHeistand House Bed and Breakfast.
I have discovered an absolute treasure trove of delicious breakfast ideas in Miss Pam's notes, cookbooks, food articles and B&B trade publications.

Who knew cooking breakfast could be so much fun?

This is what I made this morning:

Baked Eggs & Bacon Parmigiana
* (recipe below)
ed Potato Wedges
Broiled Basil Tomato

Fresh Melon and Grapes

Orange Juice, Cranberry Pomegranate Juice, Apple Cider or Grape Juice
, Coffee and/or Tea.

Working to create lovely meals in Pam's kitchen is wonderful because her kitchen is equipped! I mean -- equipped!
Here are some of the things I love using in this kitchen.
DEFINITELY on my wish list -- in red.

Top of the line pots, pans & cookware
Ice Maker
Food Processor*
Waffle Iron (like the ones in hotels)
Electric Griddle
Coffee Grinder
Pampered Chef chopper* and spatulas
A Big Crock Pot
(* had a small one before we moved)
A Faucet that disengages to be used as a hand held sprayer
2 Refrigerators and an extra Freezer and 2 Ovens
Ceiling Fan

My recipe for
Baked Eggs & Bacon Parmigiana*


eggs (1 to 1 and 1/2 per serving/ramekin)

milk (~1/4 cup per every 2 or 3
chopped onion (~ 1 tsp per serving/ramekin)
cooked bacon (~1/2 slice per serving/ramekin)
grated Parmesan (~1/4 cup per every 2 to 3 serving/ramekin)
a bit of fresh grated Locatelli Romano cheese if you can get it

  • Coat ramekins with a non stick oil
  • Whisk the eggs
  • Add the basil, pepper and milk
  • Pour into ramekins
  • Distribute the onion, bacon and cheeses evenly into each ramekin
Bake @ 350 for ~ 20 minutes

Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese whose production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the US is Locatelli. Aged for a minimum of 9 months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color with a black paper rind bearing the name Locatelli. Grate this cheese then serve it over pasta, salads, Garlic Bread and soups.

I live in Texas and have asked Randalls, Kroger and HEB to order it. Two stores told me they would and never did.
You can fly to Lazio, Tuscany, or Sardinia, Italy or even the Norristown, PA area and find it at most any grocery or farmers market.
OR you can order it here.
It is worth the price -- almost $13.00 per pound!

1 comment:

bridget {bake at 350} said...

Oh, my GOODNESS! Look at that food! How fun!!!

The Inn looks FABULOUS! How long will you be there? I wish I would have known...I've been really hoping to make a trip to the Hershey's Spa!

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