Savory Egg Custard with Mixed Herb Salad and Caramelized Bacon Vinaigrette Recipe

Bacon and eggs

Quick–what’s the first image that popped into your head when you read those words?

Was it a breakfast plate?

Maybe a breakfast plate brimming with some sunnyside up eggs,  crisp bacon, and perhaps a side of toast?

Is that what you pictured?

Chances are, if you are like most people, that is exactly what you imagined. The classic combination of bacon and eggs for breakfast has been, and continues to be a timeless favorite .

Here’s something though…I bet I can think of a few things that didn’t come to your mind when you read bacon and eggs…

How about  a bacon and egg martini?

(Or)  Duck eggs with Niman Ranch chipotle bacon?

Not what you thought about, right? Well, these are just a few of the items I discovered when looking into current menu trends. Chefs around the country are coming up with all kinds of fun things to add to their 5 star menus.

Kind of getting away from that traditional breakfast plate, aren’t we?

Well, that is exactly what this post is all about; putting a twist on a classic combination of flavors, as part of this month’s 5 Star Makeover Event, featuring you guessed it: Bacon and eggs.

To get started with this challenge, I tried to pull out the first non-breakfast plate thoughts that came to my mind. Those first thoughts that popped in my head kept circling  back to how much I enjoy crispy bacon or pancetta in a salad. I knew then, a salad course it would be. But what about the eggs? How could incorporate a creative spin on eggs…in a salad?

After a few different test drives in the kitchen, I’ve come up with a salad that I am really happy with. There is a little bit of everything in this one:  savory,  sweet,  velvety, smooth, crunchy; in each bite you will experience it all. This salad would make a nice addition to a dinner party menu, or all on its own for a light lunch.

I’m looking forward to seeing what all of the other participants have come up with for this challenge. Be sure to visit 5 Star Foodie or Lazaro Cooks on Friday, February 25th for a round up of recipes!

Savory Egg Custard with Mixed Herb Salad and Caramelized Bacon Vinaigrette

Combine chopped bacon with garlic, brown sugar, season and bake until crisp and golden

Be sure to make a little extra…it tends to disappear before you are ready to serve

Egg yolks, milk, and cream are gently baked in a water bath to create the custard

Savory Egg Custard with Mixed Herb Salad and Caramelized Bacon Vinaigrette

For bacon:

6 slices of uncooked bacon, chopped

2 garlic cloves, minced

2 tablespoons brown sugar

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

Vinaigrette:

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/2 teaspoon honey

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup extra virgin olive oil

1/2 recipe Caramelized Bacon

Egg Custard:

9 egg yolks

9 eggs

1/2 cup heavy cream

1/2 cup whole milk

1/2 cup vegetable stock

2 tablespoons sugar

1 teaspoon salt

Olive oil for lining ramekins

Salad:

7 cups baby mixed greens

1 cup chopped mixed herbs: parsley, dill, basil, tarragon

Make Caramelized Bacon:

Place all ingredients together in a medium bowl and toss well to combine. Arrange on baking sheet in a single layer. Cook for about 20 minutes, or until the bacon is golden brown and caramelized. Remove bacon from baking sheet and drain on a paper towel lined plate. Divide in two. Reserve half for vinaigrette, and half for garnish.

Make Vinaigrette:

Combine red wine vinegar and next 4 ingredients in a medium bowl; whisk to combine. Gradually whisk in olive oil, followed by half of caramelized bacon.

Make custard:

Wipe the inside of each ramekin with a bit of olive oil. Whisk all ingredients together in a large bowl. Divide mixture between ramekins. Put ramekins in a deep baking pan and pour boiling water in, to about 1 inch of top of ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle, about 3 minutes. Remove ramekins from water bath and cool completly. Refrigerate until chilled (may be made up to 1 day ahead).

Assembly:

Run a knife along the inside edge of ramekins to release custard. Invert onto plate. Place salad ingredients in a large bowl. Add vinaigrette and toss well to combine. Place salad beside custard on plate and garnish with caramelized bacon bits.

8 servings