All together now….”OW!”
I hope no children were harmed in the making of that video.
Moving right along. (Fast…on a leash….)
Bacon and Brie make a very lovely couple. Smoky, salty, creamy and nutty all wrapped together. Throw them into an omelette and you know it is going to be good. These wedges make a very nice summer dinner served with the simple and colorful salad.
2 Tbs olive oil
200g smoked lardons
6 eggs, lightly beaten
Small bunch chives, snipped
100g brie, sliced
1 tsp red wine vinegar
1 tsp Dijon mustard
1 cucumber, halved and sliced
200g radishes, quartered
1. Preheat the grill (broiler).
2. Heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
3. Heat 2 tsp of the oil in an oven-safe non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the Brie on top.
4. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
Recipe from BBC Good Food Magazine
Heyward Howkins has a new song out ahead of a new album due for an autumn release.
I LOVE THIS SONG. Sorry for shouting, but it is freakin’ good. All mellow, swaying and interesting at the same time.
Check out Heyward Howkins on his Website, where you can buy the music.