“New from the Kitchen”
Recipe of the Month – March 2009
Breakfast: Breakfast BLT
We started serving this wonderful spring breakfast recently which came from the March 2007 Bon Appetit and the guests at the Inn love it.
4 slices of bacon
1 4inch square of focaccia bread thinly sliced in half
3 tablespoons olive oil
4 thin slices of tomato
1 small chopped shallot
1/2 tablespoon white wine vinegar
1 cup arugula (packed)
2 large eggs
Shaved Parmesan cheese
Viola, shredded marigold or other edible flower.
Cook the bacon over medium heat in a heavy skillet and then place on paper towels to drain
Brush the cut side of the bread with 1 tablespoon of olive oil. Wipe out the skillet and place the bread cut side down in the skillet and cook until golden.
Wisk 1 tablespoon oil, shallot and vinegar in medium bowl and season with salt and pepper. Add arugula and toss to coat.
Place 1 square toasted side up on each of two plates and top with half the bacon and two slices of tomato.
Heat remaining tablespoon of oil in the same skillet and cook the eggs as desired. Top each bread stack with an egg and then cover with arugula and sprinkle with shaved Parmesan. Top with an edible flower.