Every time I come home for a trip, my mom loves it when I make my galette recipe. It’s dynamic, makes great desserts, appetizers, and here, breakfasts, and you can throw in whatever you like! This time, we just had too much fun with alliteration and decided to use bacon, brie, and basil. It was yummy, and a lightened up version of our savory eggy breakfast dishes.
Traditionally I make my galettes on a board flat, but this one i put in a shallow pie dish so that it could keep form with the egg mixture. So, technically this was was kind of a quiche, but you could take it out of the pie dish and it didn’t lose its shape in the least.
(Did I mention its wrapped in bacon and served with roasted potatoes and Hazelnut Crusted Brussels Sprouts)
Mmm. I love braised chicken, its always a go to. Ever since I met Chicken Cacciatorie I’ve been in love. Bone-in chicken always does quite well with braising, but why not jazz up chicken breast for this easy but impressive eat? You’re next dinner party, perhaps?
For the chicken:
- 1 lb chicken breast, sliced thin and pounded flat
- 1/2 cup to 3/4 cup feta
- 1/4 cup parmesean cheese
- 4-5 sun-dried tomatoes in their juices, (or with additional olive oil if they are not preserved in oil)
- Juice of half a lime
- Zest of a lime
- 6 slices of bacon (optional)
- salt and pepper to taste
- olive oil for searing
- twine for tying
For the Brussels sprouts:
- 1lb of Brussels sprouts
- 2 to 3 T olive oil
- 1/3 cup of hazelnuts, minced
- salt and pepper
For The [Gravy] Sauce:
- 1/2 cup of white wine
- 1 1/2 cups of chicken stock
- 2 T butter
- 2 T flour
- 1 t group savory, or whatever seasoning you fancy
Brussels Sprouts to be baked with Chicken
- Preheat oven to 350*F
- Mince hazelnuts and set aside
- Halve brussels sprouts and set aside
- In a tupperware container, add brussels sprouts, hazelnuts, olive oil and salt and pepper, and toss to coat.
- Place on a non-stick tray and cook with chicken (below) in a 350*F oven for about 20-25 minutes.
- Preheat oven to 350*F
- Slice your chicken breasts if necessary, and smack them smartly until flattened.
- In a bowl or food processor, mix sundried tomatoes, olive oil, cheese, lime and zest until ingredients create a fine grain that forms when squeezed together.
- Place your chicken on wax paper or parchment and spread a drop of olive oil on each and flip over.
- Season the flip side with a hint of salt and pepper. Divide the cheesy sun-dried tomato mixture on the chicken breasts and press it down firmly.
- Carefully, or perhaps even with the help of a friend, roll each breast up tightly (rolling lengthwise) and securing with twine.
- In a hot pan, heat a table spoon of olive oil and sear the chicken on all sides until brown. Don’t concern yourself whether the chicken is fully cooked, it will be baked thoroughly in the following steps.
- If you dare (I would recommend), wrap each chicken in 1 or 2 slices of bacon.
- Place the chicken in a baking dish, and add wine and stock. Cover with a tin foil.
- Bake for around 35 minutes or until cooked.
- Serve with Brussels sprouts and enjoy!
- After you cook your chicken, reserve the chicken stock and wine mixture for gravy.
- In a man on medium heat, melt butter.
- Add flour and whisk until combined.
- Slowly, add wine & stock mixture
- Allow to bubble and thicken. Add salt to taste. Serve with the chicken. :-)
I made this for breakfast today when I couldn’t decide between french toast and something like meat and eggs. I’d heard a bit about savory french toast but never actually experimented myself, so I decided to give it a go and found that it was the best decision in a very very long time. This was heavenly: savory by the nature of the french toast and sauteed onions, made sweet by a dab of maple syrup mixed into the batter, and finishes off crispy and fresh with the arugula….and then bacon. Of course. Who doesn’t love bacon. Since the french toast makes it savory and dense already, I opted for dressing the sandwich with baby bell spreadable cheese rather than sliced cheese, and just added a good spread of dijon mustard because I am a dijon aficionado. This sandwich makes the BEST breakfast and can be an awesome lunch too- it doesn’t need to be bothered by any luncheon meats or heavy cheeses. It’s all good the way it is.
Make this for someone who’s indecisive like me, and needs the best of all worlds.
Prep: 10 minutes. Ready in 30. Makes 3 sandwiches.
For THE SAUCE You’ll need:
- 2 eggs
- 1/4 cup milk
- 1/4 cup non-fat yogurt
- 1 t each of nutmeg, coriander, and any Italian herb of your preference (I used dried oregano)
- 2T maple syrup
For the rest, You’ll need:
- 6 slices of bread
- 1 medium-large onion, sliced
- 1T each of salted butter and olive oil
- 1 or 2t Worcestershire sauce
- 3 triangles of baby bell spreadable cheese (any spreadable cheese like goat cheese would work well too)
- dijon mustard
- 6 slices of bacon
- handful of arugula
- Mix ingredients for THE SAUCE in a bowl with a whisk until well blended. Pour into a deep plate to dip slices of bread.
- Warm up a frying pan to medium heat and pour a bit of olive oil and swirl around. After covering both sides of bread in the savoury-sauce batter, place the soaked bread in the frying pan and do your normal french toast magic. Flip on both sides, and place on a plate until all slices are cooked. Set aside, in a warm place if possible.
- In the same pan, heat olive oil and butter. Add sliced onions and saute until wilted and fragrant.
- While cooking onions, cook your bacon.
- Return to your onions and add Worcestershire sauce. Turn off heat.
- Time to assemble your sandwiches! This part is easy. 1 slice french toast, cheese, Dijon, onions, bacon, arugula, other slice, and then slice that baby and enjoy.