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The Ultimate Brunch- Coddled Eggs, Maple Glazed Bacon, Crumbled Cheese, Candied Pecans and Fried Potato Salad

 

The Ultimate Brunch-Coddled Egg and Maple Glazed Bacon Salad

This is absolutely delicious! It takes some time, but it is well worth the effort.

Serves 2

4 coddled eggs

4 slices nitrite free bacon

1/3 cup maple syrup

1/3 cup crumbled cheese (blue cheese, feta, etc)

1 large organic potato (chopped)

¼ cup pecans or walnuts

Few sprigs of chives, chopped

2 tablespoon apple cider vinegar

1 tablespoon sugar

¼ cup of oil for frying potatoes (grapeseed oil does well in high heat)

¼ cup coconut oil or olive oil

Greens (use what you like, I used dandelion(good for liver), spinach and lettuce)

Chopped dates-optional

Fruit of your choice

 

1. Coddled eggs

A coddled egg is one that’s baked, steamed or poached until its white is opaque and set and its yolk slightly runny. I poach mine. I put a few inches of water in my skillet, let it come to a simmer and then gently crack the egg over the water, and it plops in. After all 4 eggs are submerged I turn the heat up slightly to a simmer again. Set timer for 4 minutes.  When finished I get a slotted spoon and lift the egg out of the water. Set it aside.

When fresh eggs aren’t available,  bake them in ramekins. Grease the inside of  4 or 6 oz ramekins. Drop egg into dish, you may pour a little cream and cheese on top if you like. Put all your ramekins in a pot with a few inches of water in it. Cover the pot. Bake for 5-6 minutes until whites are cooked and yolk is slighty runny at 400 degrees.

You can even make coddled eggs in the shell. Put the eggs in pot of water, let water come to a boil, cook for one minute at boiling and then turn heat off. Wait for another 5 min’s. Take out of water, then take shell off. This method doesn’t always work perfectly.

2. Glazing and baking your bacon

Preheat your oven to 425 degrees. You’ll need a rack to put the bacon on and a pan to place under it. For easy clean up put aluminum foil on the bottom pan. If you don’t have that spray or grease the bottom pan. Brush bacon with maple syrup on both sides. Place bacon on rack and put in preheated oven. Bake for 30-45 min’s. YUM! your house will smell divine. When cool crumble.

3. Fry Potato

Chop your organic potato up into small pieces. Make sure it is dry before you put into hot oil.Pour oil into skillet.  I use grapeseed oil to fry potatoes because it handles high heat well. Turn the heat up to high and then pour chopped potatoes in pan. Fry on high for 3-4 minutes then flip and fry for 3-4 minutes. Turn heat down to medium high and let cook until soft. Season with salt and pepper.

4. Make candied pecans

mix sugar and pecans together and put into a small skillet. Let the sugar melt onto the pecans. This takes 5 min’s. Watch carefully, it burns easily.

5. Chop greens

Wash and chop your greens. Arrange them on the plates.

6. Make dressing

Mix : 2 tablespoons of maple syrup, 2 tablespoons of apple cider vinegar and  1/4 cup of oil (I used coconut just for the health benefits)

7. Arrange your breakfast salad! Add the coddled eggs, crumbled bacon, fried potatoes, pecans, chopped chives over the eggs, crumbled cheese, dates and then top it off with the dressing.

Serve with fruit on the side. YUM!

Bring water to a simmer in preparation to coddle eggs or poach eggs

Drop fresh egg into simmering water

After simmering for 4 minutes, with slotted spoon take out of water

 

A coddled egg, the white is totally cooked and the yolk slightly not

Brushing the maple syrup onto nitrite free bacon

Put bacon in oven, but don’t forget it like I did! It burned slightly.

Fry organic chopped potatoes in oil on high heat skillet. 3-4 min’s per side and then turn down to medium until soft.

Spices to go on fried potatoes, garlic, onion, paprika and cayenne

Sugar and pecans in skillet until sugar melts onto pecans. Be careful, they burn easily

I picked dandelion, spinach and lettuce for the greens

Wild chives

Ingredients for dressing, apple cider vinegar, coconut oil ( you can use your favorite oil) and maple syrup

We have figs galore, so figs we had with this breakfast salad

 

 

 

 

 

 

 

Comments

  1. All the colour makes it look so pretty and appetizing.

    I have to say…I’m kinda glad you slightly burned your bacon…makes you seem a little more real. I marvel at all the recipes you post…and all the work it takes to do things. I’m glad you explained coddled eggs, and I didn’t realize you can eat dandelion. It truly is a culinary education visiting here. 🙂

    Thanks the pictures, it helps explain the recipe, and I’m definitely a visual learner.
    Should I start calling you Chef Sharon? *smile*
    Bon appetite,
    Joy

    • You’re funny Joy! I burn a lot of things if that makes you feel any better! Dandelion is great for your liver. With everything you’ve been through in the past year you should try and get some. A lot of grocery stores carry it now. But we grow it as a weed here on our property. We don’t use chemicals on our yard so they’re safe to eat.
      love you,
      Sharon

      • LOL…feeling much better knowing that you burn things from time to time. How often does your fire alarm go off? 🙂 That’s how my husband knows dinner is ready. Actually, right now, we don’t have a working oven, so everything is done stove top or barbecue.

        Gord leaves on a golfing weekend tomorrow, so maybe I’ll practice on the pancake recipe and see if I can perfect it before he comes home.
        Love you too,
        Joy

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