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Maple Bacon & Sausage Risotto with Olive Oil Fried Eggs

31 Dec

What better way to start off the New Year than with a very special breakfast?  Whether you choose to celebrate New Years Eve and are in need of morning after cure, or if you like to save your celebrations for January 1, this breakfast will certainly hit the spot!

 

 

 

Maple Bacon & Sausage Risotto

  • 4 ounces maple bacon, thick sliced cut into 1/2 inch pieces (or use regular bacon and stir in 1-2 tbsp maple syrup at the end)
  • 4 ounces breakfast sausage – pre cooked, I prefer Jimmy Dean for the right flavor
  • 2 tbsp shallots, finely diced
  • 2 cloves garlic, finely minced
  • 2 tbsp olive oil
  • 1.5 cups Arborio rice (risotto rice)
  • 4 cups chicken broth
  • 1 cup white wine, I used a light white, like a pinot grigio
  • 1/2 cup parmesan cheese
  • 3 tbsp butter
  • 1/2 tsp cracked black pepper

Directions:

In small sauce pan, combine broth and wine.  bring to a simmer over low heat.  Meanwhile, in heavy bottomed large sauce pan, add bacon pieces and cook over medium high heat until the bacon starts to brown.  (don’t fully brown, as you will continue to let it cook)  Add breakfast sausage, shallots,  and garlic stir until combined and shallots are translucent and garlic is fragrant. (about 2 minutes)  Add olive oil and Arborio rice.  Cook over medium high heat, and stir until the rice begins to smell slightly nutty and make a popping sound.  Ladle in one cup of broth mixture and deglaze the rice pan, stirring constantly and being sure to scrap all brown bits from the bottom of the pan.  Reduce heat to medium/low and continue stirring. As the rice absorbs the liquid, continue to add more of the broth mixture 1 cup at a time and stir constantly.  The process should take about 25 minutes.  If you need to add more liquid than the recipe calls for, do so, just make sure that the liquid is hot.  (all rice is different)  You can tell the rice is done when it is cooked al dente.  (think a little firmer than your favorite pasta). Remove from the heat and add in the butter, rosemary, pepper and Parmesan cheese. Stir until well combined.  Top with your favorite style of egg and enjoy!

Olive Oil Fried Eggs

  • 6 eggs
  • 3 cups of olive oil – extra light
  • salt and pepper to taste

Directions:

Fill frying pan with olive oil so that it is 1/2 inch deep and heat until fragrant and slightly shimmering over medium high heat. (about 3 cups for an 8 inch pan)  In small bowl sprayed with pan spray, crack one egg at a time and gently pour the eggs from the dish into the olive oil.  Reduce heat to low and with a ladle or metal spoon, continuously baste the eggs with a small amount of oil over the tops of the eggs until they begin to turn white.  When the edges of the eggs turn a slight golden brown, gently remove them from the oil with a slotted spoon.  Season with salt and pepper.  Enjoy!

 
 

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