On very rare occasions when I was growing up, my mother would prepare breakfast for dinner. The menu was typically bacon and eggs accompanied by Thomas’s English Muffins.
Family breakfast was not just a weekend affair for us. I was so fortunate to sit down with both of my parents every single morning for a hot breakfast when I was growing up. So, it strikes me now as a bit funny to think of my mom deciding to prepare eggs for a second time in one day! But let’s face it, can there be an easier dish to whip together in short time when you’ve had a busy day or just don’t feel like preparing a big meal?
Once, my husband and I returned early enough from a trip that dinner loomed ahead, but neither of us volunteered to go to the market. In our fridge were bacon, eggs and some parmesan cheese which I turned into pasta carbonara. Yum. Bacon and eggs, like love and marriage (cue Sinatra) just seem to go together don’t they?
There’s something quite cozy about having breakfast foods for dinner. Perhaps we feel as though we are breaking the rules and we like that. I’m not sure there are really food rules anymore are there? In any case, when I came across a recipe for Bacon and Egg Risotto in a cookbook I borrowed from the library, it struck a chord with me so I copied it and tucked it away to make when the mood was right. I believe that cookbook may have been Simple by Diana Henry, but apologize that I didn’t write it down.
This week, we tested a few recipes that I thought could be appropriate for you to make with your Valentine next week (or anytime) or just for yourself and a good friend. One of the recipes was for my riff on said Bacon and Egg Risotto which was the hands down winner. We loved the simplicity of the dish, but also that it was warm and comforting to eat. It also had an element of surprise which my husband really enjoyed when he compared it to its competition; pork chops with a balsamic-fig glaze and a Korean chicken stir-fry. From a cook’s perspective, the best part may be that the recipe for the risotto serves just 2, a delightful number when you are empty nesters like we are or do not need to feed the masses.
I changed a number of things from the original recipe and am happy with the results and hope you will be too. Cut slivers of thick-cut bacon and saute until just shy of super crispy. Remove to a paper towel lined plate. Add a few shallots and saute until softened. Toast your arborio rice in the pan and add chicken broth ladle by ladle, stirring constantly until the rice is creamy but still has a little bite (about 20-25 minutes). If you need to ignore it for a minute or two, it will survive but don’t stray too far. Add a healthy portion of parmesan cheese and some freshly ground black pepper. Prepare two eggs, either by poaching or frying them sunny side up. Add the bacon back into the risotto and dish it into two bowls. Place an egg on top of the risotto and garnish with some more parmesan cheese, cracked black pepper and some chopped fresh chives. Give the yolk a poke and allow it to provide some sauce for the risotto. Add a salad, light some candles and open your favorite bottle of wine.
Valentine’s Day at home. Breakfast for dinner. What could be better?
Possibly chocolate and so here are all the chocolate recipes on the blog if you want to bake some treats for dessert!
Recipe is at the bottom of the post which includes some suggestions in case you do not eat bacon! Until next time…