In honour of Dad Week, I thought I’d bring back this post from – how is this possible? – two nearly two years ago. Ben will be back again on Thursday with another great breakfast recipe but it was so fun looking at this old one. Can you see that frying pan on the table in the last shot? That Paderno pan was my Mother’s Day gift and has been fantastic. And look at my babies! Esme was still a chubby toddler and Julian still had eye gunk from the blocked tear duct he was born with (but was adorable nonetheless). I remember how excited they were to be putting on a special breakfast for me with their Dad. And I was pretty happy to be lying in bed upstairs, listening to them hard at work. – C.M.
The only disadvantage to being married to someone whose latest project involves trying out new recipes and writing about them, is that I don’t cook as much as I used to and sometimes I really miss it. I’m not any good at getting food on the table before 9PM which is a problem I used to solve by opening another bottle of wine, and putting out some olives on the table, but with two young children this is not really an option any more. Anyway, this past Sunday was Mother’s day so I let Ceri get some much deserved sleep and made breakfast for her with Esme and Julian.
I decided to make a fritatta with asparagus, roasted red pepper, and bacon which is pretty simple but I thought that since I’d have to keep the kids amused while cooking (not much sleeping in happens if one of them is bored or upset), I wasn’t going to get too ambitious.
- 1 red pepper roasted, sliced and cut into 1" pieces
- 1/2 bunch asparagus cut into 1" pieces
- 6-8 slices bacon cut into 1/2" pieces
- 2 cloves of garlic finely chopped
- 2 Tbls butter
- 8 eggs
- 4 ounces grated cheese
Roast your pepper on the stove top flame or you can do them in the oven
Then put the asparagus pieces in boiling water for about 1 minute to blanch them.
Whisk your eggs in a bowl
Preheat your oven to 350
In an oven proof pan, fry the bacon over medium heat until medium crispy, then set it aside and wipe out the pan.
Melt the butter over low heat and add the garlic.
Once the garlic is soft and translucent add the eggs, red pepper, asparagus and bacon and turn up the heat to medium
When the eggs are just starting to set add the cheese (I used a mix of gruyere and cheddar) and put in the oven for another ten minutes.
After about ten minutes, when the eggs have fully set put the pan under the broiler for a minute to brown the top, removeit from the oven and cut it into quarters.
I don’t think anyone was terribly upset about the wait.
Even though breakfast was tasty, I was easily outdone by Esme’s Mother’s Day card.
By Ben Rahn
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