Yesterday we celebrated our first LA Pride weekend in West Hollywood.

This means a few things:

  1. Don’t expect to drive out of West Hollywood – it isn’t going to happen
  2. It won’t be a quiet weekend
  3. Mimosas alongside a delicious brunch are absolutely necessary pre-parade
This recipe wasn’t even really intended to be a brunch recipe, but the idea of topping the warm bacon and mushroom vinaigrette salad with a fried egg sounded too good to pass up. It was turned into brunch and eaten alongside some sparkling mimosas and a healthy dose of rainbows, pride and fit men in nothing but briefs.

Sometimes, even lettuce gets away with wearing very little. :)

When the vinaigrette includes both bacon and mushrooms, you know it is going to be extra flavorful and you don’t even need  ingredients else where. Spinach is a natural companion to warm dressings as it wilts a bit, and I would highly suggest trying it with a poached or fried egg.

 

Warm Bacon & Mushroom Vinaigrette

by Inspired by Bon Appetit

Prep Time: 5 minutes

Cook Time: 10-15 minutes

 

Ingredients (2 servings)

  • 4 oz bacon, sliced (about 2-4 slices)
  • 8 oz mushrooms, cleaned and sliced
  • 1 small shallot, sliced
  • 3 Tbsp red wine vinegar
  • 4 Tbsp water
  • 1 tsp dijon mustard
  • 2 Tbsp oil (grapeseed, canola, etc)
  • pepper
  • 6 oz fresh spinach
  • 2-4 fried or poached eggs if desired

Instructions

Heat pan over medium high heat.

Add bacon to pan and cook until crispy.

Add shallot and mushrooms to pan, stirring until tender, about 5-6 minutes.

Add red wine vinegar and water. Simmer until liquid reduces, about 2-4 minutes.

Stir in dijon and oil and serve over spinach or other greens.

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categories: bacon, breakfast, eggs, gluten-free, lunch, paleo-friendly, protein, salad, vegetables, whole foods7 comments

When it comes to Anthony Bourdain, most people fall under the love or the hate categories.

(source)

I am one of the people who love him. Yes, he can be a little rude, a little crass and sometimes a total ass, but I find him to be completely real, very unapologetic and totally hilarious. In fact, if I had to choose one person to have a drink with, it would be him.

When you have a drink with Anthony Bourdain, you are most certainly going to eat some delicious food as well so it really is the best of both worlds.

During his new show The Layover, he stops in LA.  He stays at the Chateau Marmont (his favorite hotel in the world) and visits a number of restaurants – Korean BBQ, Mexican dives, etc. and we scribbled down every spot he visited. The next day we found ourselves at Ham Ji Park celebrating my birthday with Korean BBQ. The rest of the restaurants are added to the ridiculously long “LA Restaurant List.” Breakfast though, he made for himself in the kitchen of his private bungalow. It was a simple egg recipe – bacon & chive scrambled eggs.

I love it when chefs share their standard meals, and especially when they are nothing more than simple elements that come together in a very delicious way.  This was no exception – it is an easy egg recipe that has become a staple in our home. 

Obviously bacon and chives are the perfect pair for eggs and the addition of sour cream at the end of cooking ensures that you’ll have creamy, silky eggs – even if you over-cook them!

Bacon & Chive Scrambled Eggs

by Emily Dingmann

Prep Time: 5 min

Cook Time: 10 min

 

Ingredients (2 servings)

  • 4 slices bacon
  • 4 eggs, whisked
  • salt & pepper
  • 1/4 cup sliced green onions
  • 2 Tbsp sour cream

Instructions

Slice bacon in small pieces.

Whisk eggs in small bowl.

Season with salt & pepper.

Cook bacon over medium heat for about 4-5 minutes, or until desired texture. (I like mine crispy)!

Pour eggs into pan and scramble over low heat.

When eggs have set, stir in green onions and sour cream.

Serve immediately.

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categories: bacon, breakfast, eggs, lunch, protein, whole foods9 comments