Fried Egg over Ratatouille with Bacon

Yup, these are the types of things you are going to start seeing around here. A blend of class mixed with a bit of the madness that is Eric. I’m happy that I don’t have confidence problems and I’m also happy that this whole culinary school thing is working out. I’m starting to learn the basics the right way and that is leading me to look at food a little differently. Oh crap, I have those ingredients in my drawer or refrigerator, no need to go grocery shopping. I was always like this before but it was a lot more throwing random crap in a pot and being surprised with the results. Now I’m recognizing the ingredients to make classic dishes and adding a little more excess, like a fried egg and bacon. The addition of heirloom tomato and homegrown parsley really make this dish over the top. Does this thing go up to 11? Yes, yes it does.

One thing about class is we are not using specialized ingredients, which I completely understand. We’re going to ruin tomatoes and burn the crap out of onions so it makes sense that we don’t use heirloom anything. I know what an heirloom tomato is so when we do a basic ratatouille in class I know that it will be 1 million times better with an heirloom tomato. Call me a snob but it just tastes better. SNOB!! (I’m tired right now, probably shouldn’t be posting…..just a little crabby).

This recipe is not a traditional ratatouille because it does not include eggplant. I didn’t have any at the house and I didn’t feel like going to the store early in the morning for eggplant. Either way, this is a fantastic breakfast. If it makes then father-in-law say good things then you know it’s good.

Equipment:

• Saute Pan
• Tongs

Ingredients:

• zucchini, diagonal cut
• heirloom tomato, medium diced
• ½ Walla Walla Sweet Onion, medium diced
• 3 tbsp. Clarified butter (click here for recipe)
• minced parsley
• salt and pepper to taste
• Bacon, cooked and diced
• Fried Egg (Click here for recipe) That egg in the picture is perfect…..

Procedure:

1. Heat up clarified butter in saute pan
2. Place squash and onions in saute pan for 3-4 minutes on high heat and flip squash half way through
3. Add tomato, parsley, salt and pepper and saute for another 2 minutes
4. Place zucchini on plate then pour rest of pan over zucchini then add bacon and egg on top.
5. Garnish with a little more parsley then serve

Enjoy,

Eric

Screw it, I have a few more posts in my system.