By JEAN DOHERTY
Are you looking to impress—and even undress—your better half? Want to make this Sunday Brunch romantic and delicious? Try this simple and easy recipe that is sure to please you both, in more ways than one.
• ¾ cup bacon, cut into lardons
• 1 potato, chopped into ½-inch cubes
• 1/3 cup of spring onion or leek, diced
• A pinch of fresh thyme
• 2 large eggs • 3 tablespoons of heavy cream
• 1 tablespoon of butter • Salt and fresh cracked pepper, to taste
• Chives, diced (for garnish)—or you can use some of the green from the spring onion
• 2 (6-ounce) cocottes or ramekins Preheat your oven to 350°F with the rack in the middle.
In a medium sized, nonstick sauté pan, cook the lardons over a moderate heat until it they are nice and crispy. Let them drain on a paper towel. Meanwhile, pour off and discard all but one tablespoon of the rendered bacon fat.
To the sauté pan, add the spuds, onions or leeks, and thyme, and cook until the potatoes are cooked through, about 20 minutes. Divide and layer the mixture between the two cocottes.
Add a layer of lardons to each dish (reserving a few of the lardons to garnish the cooked dish). Spoon one tablespoon of heavy cream into each serving.
Crack an egg into each cocotte and season lightly with salt and pepper. Spoon one teaspoon (or two teaspoons, if you dare) of cream over each egg. Cut the tablespoon of butter into small pieces, and dot the top of each cocotte with butter.
Put the cocottes in a baking tin and bake, rotating halfway through, until the whites are just set, but the yolks are still runny—just about 15 to 20 minutes.
Garnish with chopped chives and a few lardons, and serve with toast and a Bloody Mary, or go for a Mimosa—you are the chef!
Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.