Bossa Nova Breakfast

Recipe by Everyday Food, September 2010

Morning sunshines. Here's my brekkie. And its soundtrack, of course: Getz/Gilberto - The Girl From Ipanema.

In case you were wondering, the real "Girl from Ipanema" is none other than bossa nova legend Astrud Gilberto. You can get to know her here.

Now, onto the food. I'm trying these bad boys with veggies over bacon (because we don't have bacon - not because I'm some crazed, bacon-hater/deprived human. I mean dang, after Hellmann's recent BLT ad, who could really give it up?)

If you're feeling as crafty as I am on this fine Summer day, take on these Bacon, Egg and Toast Cups by Everyday Food. Striking out the meat? Be sure to give the veggies a little sear before adding them to the mix, especially if they're on the sturdy side. Serves 6. Enjoy!


BACON, EGG AND TOAST CUPS


Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.

• Prep Time15 minutes
• Total Time35 minutes
• YieldMakes 6

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Lazy Lunch: Makeshift Piadina

Piadina is a crispy, crunchy terracotta-cooked flatbread native to Italy's Romagna region. Today, the bread is a street cart favorite often griddled and filled with all sorts of marketplace fixings (think: prosciutto, buffalo mozzarella, roasted peppers, and salty-tangy tapenades.)

If you're feeling ambitious, you can make the real thing in 40 minutes or less.
As for me, I'm taking the day off.

This quick-fix tortilla version will give you that healthy, wholesome crunch in ten minutes or less and keep your piadina cravings at bay. Who knows, it might even inspire you to knead some authentic piadine from scratch.

image: romagna.net/blog/wp-content/uploads/piadina-days2.jpg

Makeshift Piadina Supplies
(serves one)


Three's company: Oozing egg yolk, creamy ricotta and crisp veggies collaborate inside a crunchy hull. Wrap in tin foil for a street food feel.


1 whole wheat tortilla
A few leaves each fresh arugula and basil
1 plum tomato, sliced medium thickness
1 tbsp fresh ricotta
1 medium brown egg

Olive oil / EVOO
Coarse salt

- Heat a skillet on med-low until piping hot. Flick in a water droplet and listen for the sizzle to check if it's ready.

- Drizzle pan with some olive oil, about 1 tsp.

- Turn heat to medium-high and add the tortilla, briefly swirling it around the pan to distribute the olive oil.

- Cook tortilla for one minute on each side, checking for char marks. Remove from heat and set aside.

- Add a spritz of pan spray and cook the egg over-easy.

To assemble:

- Spread ricotta on one side of tortilla followed by basil and arugula, one drizzle of EVOO, tomato slices and egg. Top with a sprinkle of coarse salt and carefully fold "piadina" in half. Enjoy!

3 Things To Do With Fresh Ricotta

My Italian grandmother has this tradition of popping by for a few minutes every week or so, always with something delicious to eat. This week, she brought one pound of fresh ricotta.

This treat is slightly pricey compared to the plastic container variety, but it's flavor is incomparable and certainly worth the splurge.

TIP: Don't forget that keeping a balanced diet means giving into something indulgent every now and then. I truly believe that satisfying foods like these are a great way to add some healthier spunk to your intake. Plus, we need our Calcium - right? ;)


SNACK



















1) Top multigrain crackers with fresh ricotta and honey for a sweet and savory treat (for something mild and citrusy, try orange blossom honey -- full-flavor and robust? buckwheat or sage -- and for a lighter taste, any wildflower blend works well.)

For a saltier snack fix, pair fresh ricotta with this fun mix of favas and peppermint (courtesy of Sunset mag.)

BREAKFAST

2) Start your morning with these zesty Lemon Ricotta Pancakes by The Food Network! For a crispier pancake shell, separate the eggs and lightly fold in egg whites last.

(image: cupcakesandcashmere.com)


LUNCH / LIGHT DINNER


3) Cooking Light's Open-Faced Sandwiches with Ricotta, Arugula and Fried Egg blur the lines between lunch and brunch (deliciously so!) I've always loved arugula for it's peppery taste -- it's got that flair, you know? A perfect summer green.