Deconstructed BLT and Eggs

For my birthday, my sister Jean sent me two books from my Amazon wish list. One was on photography, the other was this cookbook: Around My French Table: More Than 300 Recipes from My Home to Yours. I’ll be honest, I didn’t know a lot about this book but it was raved about in the blogosphere as one of the best cookbooks of 2010. Well, all that raving was well worth it — this book is awesome! I think Kelley spent a whole Thursday night while I was at volleyball one week reading it. Like a novel. Then, I picked it up one day, and the recipes had me practically drooling. Then we started making some of the recipes and discovered that they are (a) delicious, (b) relatively easy and (c) use ingredients that are accessible. (In other words, no, buy a 5 lb pork belly, cure it for a month, marinate it for two days in a mixture of Jamaican skhjfdybum, etc) These are recipes you can make on a weeknight.

Then I found this site french fridays with Dorie, where each week there is a recipe chosen from the book. The idea is that everyone makes that recipe during that week and everyone shares their links on Friday.

I’m happy to report that we’ve made 4 of the 5 September recipes now:

  • Corn soup: delicious, and a great use of an over-abundance of CSA corn
  • Creamy, cheesy, garlicky rice with spinach: also really tasty, and timed with a big bag of CSA spinach
  • Cinnamon-crunch chicken: really flavorful, although I don’t think I really got the ‘crunch’ part right
  • Honey-spiced madeleines: we have the pan, but we haven’t made these yet
  • Deconstructed BLT and eggs: this was Wednesday’s dinner

Despite a number of ingredients, making the deconstructed BLT and eggs was a relatively quick process.

First, I hard boiled some eggs

While those were boiling, I threw some bacon in a skillet

and sliced some cherry tomatoes (from our CSA)

When the bacon was done cooking, I made some croutons in the leftover bacon fat

I don’t have a picture of this (imagine some oil and vinegar mixed together and you get the idea), but I also threw some white balsamic vinegar and olive oil together to make a quick vinaigrette. Both of those ingredients were purchases from our Paris honeymoon last year (and this is a French cookbook – crazy!)

Then it was time to toss the arugula (CSA) with some chopped sun-dried tomatoes (Trader Joes) and the dressing

Toss in the tomatoes and bacon

then top with the hard boiled eggs

Finally… a little dollop of mayonnaise on each egg half and some salt and pepper

      

This was really tasty — definitely got that BLT flavor hit with each bite. I think the pepper (and the use of peppery arugula) really made this meal.

Plus, I just made a “deconstructed” dish. How Top Chef!!!

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14 thoughts on “Deconstructed BLT and Eggs”

  1. Welcome to the group! I fell in love with this book as soon as I saw it, too, before I actually knew it had set the internet ablaze. I just bought it b/c Amazon recommended it. Thank you, Amazon! lol Your salad looks great. I’m so jealous of your CSA. I was a member of one when I lived in VA, but now that I’m in TX (we’re Navy, so we move a lot), they don’t have anything like it nearby.

  2. I received my cookbook as a birthday gift in August too! I’ve really enjoyed cooking along with the group. It’s a great way to work your way through a cookbook. Your salad looks great!

  3. Welcome to FFwD! You’ll love it! I’ve really been enjoying cooking the recipes. I don’t think I’ve made this many recipes from the same book ever. And so many are winners. Nice first post for the group.

  4. Welcome to our group of Doristas! Myself, I don’t like arugula so I used romaine but I would still rather have a BLT sandwich than a BLT salad.

  5. Welcome aboard!
    There are definitely some hits in here and Dorie makes everything pretty “down to earth” – definitely one of the favorites in my collection.

  6. Welcome to French Fridays!

    Now I’m curious – what’s the other book you got? I just joined a CSA and am having fun with it -it’s kind of like a weekly challenge to come up what to do with the box.

    Love the photos and your blog!

    1. @Confessions

      Now I’m curious – what’s the other book you got?

      The other book was Understanding Closeup Photography by Bryan Peterson. A fun book with a lot of creative ideas for close-up photos (even if you don’t have a macro lens)

  7. Very Top Chef! Welcome to the group:) Because of this group I’ve made many recipes I wouldn’t have tried. I’ve learned lots and expanded my weekly repertoire. For example, beets are a regular at our house now! My husband thanks Dorie and I thank her too!

  8. Welcome! Looks like you have a great CSA. We dropped ours this year because I wasn’t cooking much until August and the season is long here. All the fresh veggies in these recipes are inspiring me to join next year.

  9. Thanks everyone for all the comments and kind words!

    We do love our CSA quite a bit. It’s a challenge sometimes to figure out how to use everything, but that’s also part of the fun of it. We even bought an extra 40 lbs of tomatoes from our CSA this year and had a big canning weekend. That might be a story for another post.

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