Bacon & Egg al Horno
Luis Valenzuela, head Chef at Toronto’s Torito Tapas Bar, shares his secrets of using PaperChef Culinary Parchment Baking Cups in his kitchen to make a deliciously simple breakfast or brunch recipe.
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Recipes:
Bacon & Egg al Horno
Ingredients:
- 1 large egg
- 1 asparagus spear, cut into 1/2 inch round coins
- 2 small bottom mushrooms, cut medium dice
- 1 teaspoon (5 mL) of good olive oil
- 4 slices of double smoked bacon
- 2 Culinary Parchment Baking Cups
Preparation Instructions:
For the bacon ‘n eggs:
- Preheat oven to 400°F (200°C)
- Place a stainless steel round mold (or muffin tray) and line it with a Culinary Parchment Baking Cup, add some extra virgin olive oil, then add the asparagus and mushrooms, finally crack the egg and put it in the mold (or muffin tray) as well
- Season and bake it for 10 to 15 minutes, as preferred
For a side salad:
- Place 10 gm of small pieces of mix salad or micro greens in a stainless steel bowl
- Mix with radishes and add a drop of olive oil and lemon juice
- Season to taste and garnish with edible flowers if available
Single serving.
