Brunch Class Notes - Eggshells
Thank for coming to the class! Here are the recipes/notes!
The shirred eggs are here in a previous post: https://www.porchswingfarms.com/post/our-favorite
Soft boiled eggs are as follows.
Put about an inch of water in a saucepan. Heat to boiling. Place eggs in steamer basket and lower it into the pan. Put the lid on and cook for 7 minutes. Remove from heat and run cold water into pan in the sink. When cool enough to handle, remove from water and serve with capers, olives, onions, etc.
1 lb of bacon
1/3 c brown sugar
1 t pepper
Preheat the oven to 325. Cover a baking sheet with parchment. Cut bacon strips in half and place on baking sheet. Mix the sugar and pepper and sprinkle on the strips. Pat to stick the sugar on. Cook for 17 minutes.
Lemony Salad Dressing:
1/2 t finely grated lemon zest
2 T freshly squeezed lemon juice
1 t sugar or honey (we used honey in class)
1/2 t Dijon mustard
1/4 t sea salt, or to taste
3 to 4 T extra-virgin olive oil
Freshly ground black pepper to taste
Mix all the ingredients in a small jar and then pour in the oil. Shake well and serve.