Bacon Lover's Dinner

Thursday's dinner was a huge hit with my family. Who doesn't love a bacon themed dinner? This meal dedicated to the salty, crispy, strips of Heaven featured Baked Potato Soup with a BLTE.

I've heard of a BLT, but what's the E, you might ask. The "E" is a fried or poached egg set on top of the sandwich that, once popped, distributes the runny yolk throughout the different layers and adds an added delicious component to an otherwise pretty drab sandwich. When paired with a chunky, bacony, creamy baked potato soup it is absolutely amazing.

                               BLTE                                                        Serves 5

1 lb of bacon, fried crisp with grease drained and reserved

5 rolls of good, hearty bread (I usually use sourdough rolls, but the picture below is a small bolillo roll)

5 eggs

2 large tomatoes or 4 Roma tomatoes, sliced

leafy greens such as romaine lettuce, spinach or arugula

Take the rolls and split them in half. With a brush apply a very small amount to the halves and set them in a hot pan or an indoor grill. Toast on both sides. 

Once all breads are toasted, take the five eggs and fry or poach them individually until the whites are solid and there is no longer any cloudy liquid. 

Place both halves of the rolls on a plate and layer it with your choice of leafy green, a few slices of tomato, a few slices of bacon and one egg on top. Serve open face with the other half of the roll on the side. Repeat 5 times.

                              Baked Potato Soup                       Serves about 10

5 large potatoes
1 quart of chicken stock
1 C half and half
1/4 cup of bacon lardons fried with grease reserved
2 cloves of garlic, minced
2 tbs butter
1 tsp salt

Bake all five potatoes until tender. Cube up four potatoes into about 1/2 inch pieces. Peel the skin off of one potato and set to the side.
 In a large pot add the butter and saute the garlic until soft and aromatic.
Add in the peeled potato and mash as if making mashed potatoes.
Add into the pot the chicken stock and half and half.
Stir in the lardons, cubed potatoes and salt along with about 1 tbs of the reserved bacon grease.
Top with chives, cheese, bacon crisps and/or sour cream.


      

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