As aired on April 04, 2012
Recipe Courtesy of Pinon Market CafeIngredients:
2 teaspoons olive oil
2 small leeks, white part only, washed and sliced thin
5 slices pancetta, Canadian bacon or ham, fried crisp and drained of excess fat, and crumbled
1 bunch asparagus, trimmed, blanched
5 eggs at room temperature
4 cups half and half
4 teaspoons snipped fresh chives (1 teaspoon reserved)
½ teaspoon dried mustard
½ teaspoon white pepper
1 teaspoon salt
6 English muffins, cut into 1" cubes
Plus easy hollandaise (recipe to be posted on Facebook)First Segment:
In a large skillet, take five slices of pancetta, Canadian bacon or ham, fry crisp and drain of excess fat. Crumble and set aside.
In another large skillet, heat 2 teaspoons olive oil over high heat. Add leeks and cook until soft and lightly browned, about 5 minutes. Set aside.
Pre heat the oven to 350 F. Coat a 9 x 13 inch baking dish with vegetable oil spray or melted butter.Second Segment:
In a large bowl, combine eggs, half and half, 3 teaspoons chives, mustard, salt and pepper. Whisk until thoroughly blended.
Add the bread cube & gently stir in the cooked bacon (pancetta or ham) and leeks.
Pour the egg mixture over the English muffin/leek mixture
Bake for 45 minutes or until lightly browned and bubbly.
You may also add egg mixture to bread cubes and cover with plastic film and refrigerate overnight. Serve in squares with hollandaise and asparagus. Garnish with snipped chives if desired.
Pinon Market & Cafe
2095 East 1300 South
Phone: (801) 582 4539www.pinonmarket.com
(Copyright 2012 Sinclair Broadcasting Group)