Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche

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I have recently made an amazing discovery at our local supermarket, something so smooth, creamy and that pretty much goes with everything:) well almost with everything.  Have you guessed what it is yet?  It’s called “Cream Fraiche”.    Have you ever tried it?  Well I got it initially to replace sour cream for one of my soups, but then the whole family loved it’s taste and we have done number of replacements ever since:)

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Crème fraiche is a thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures, although the amount of bacteria is minimal when compared to sour cream. This cream can be used as a topping, in sauces, or in a variety of other applications, and many people prefer it to the standard and more commonly available sour cream because of its creamy texture.

One of the advantages of crème fraiche is that it doesn’t “break” or become unstable when added to sauces because of its high fat content. Cooks who are making thick cream soups, Hungarian Goulash, or any type of sauce that needs to be thickened with cultured cream often find that it is a good choice, and works better than sour cream. Some people also whip it with a little powdered sugar and vanilla, then ladle the cream over fresh berries or any kind of fruit, or use it as a sweet filling for crepes.

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There are several different methods for making crème fraiche. In France, where it is most available, the heavy cream used to make it is unpasteurized. It therefore contains natural bacteria, and when allowed to sit at room temperature or to “age,” it cultures on its own. In the US, the pasteurization process required of most dairy products means that the cream must be made in a different manner.

 

Sources:
1.  What is Creme Fraiche?  Retrieved May 4, 2014
2.  Cream Fraiche Picture.  Retrieved May 4, 2014
 

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Ingredients:

Ingredients for Zucchini Pancakes
 
1 Medium Zucchini
1 Large Potato
1 Egg
1-2 Table Spoons of Flour
1-2 Table Spoons of Grated Cheese
2 Table Spoons of Vegetable Oil for cooking
1 teaspoon of Cream Fraiche (on the side-optional)
Salt/Pepper to taste
 
Ingredients for Baked Eggs in Bacon Cups
 
5 Pieces of Bacon
5 Eggs
2 Table Spoons of Shredded Cheese
Non Stick Spray/Extra Butter for Muffin Tins
Scallions (+other spices), Salt and Pepper to Taste
 

How to make Baked Eggs in Bacon Cup and Zucchini/Potatoes Latkes:

1.  Wash your zucchini and trim the ends.  Shred your zucchini on a large shredded and place in a bowl.

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2.  Shred your choice of cheese or just buy shredded cheese already, up to you:)  I really like the taste of Aged White Sharp Cheddar Cheese we buy from Costco, I use it for cooking all the time.

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3.  Peel your potato and microwave it for about 2 minutes  on each side.  Since it takes much longer for potato to cook and you will be mixing two ingredients together so your potato can’t be raw.  You can also boil it, just let it be a little undercooked and firm.  Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste.

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4.  Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.

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5.  Preheat oven to 375°F.  Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon.  Carefully crack one egg into each bacon lined cup.

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6.  Sprinkle each egg  scallions, cheese, salt and pepper.  Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks.

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7.  While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes.  Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).

8.  Once your eggs are ready you can assemble your plate.  Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad.  You can always substitute Cream Fraiche with sour cream.

Enjoy!

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Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche
 
Prep time
Cook time
Total time
 
Baked Eggs with cheese and herbs in Bacon Cup, served on Zucchini/Potatoes Latkes on the side with cream Fraiche.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • Ingredients for Zucchini Pancakes
  • 1 Medium Zucchini
  • 1 Large Potato
  • 1 Egg
  • 1-2 Table Spoons of Flour
  • 1-2 Table Spoons of Grated Cheese
  • 2 Table Spoons of Vegetable Oil for cooking
  • 1 teaspoon of Cream Fraiche (on the side-optional)
  • Salt/Pepper to taste
  • Ingredients for Baked Eggs in Bacon Cups
  • 5 Pieces of Bacon
  • 5 Eggs
  • 2 Table Spoons of Shredded Cheese
  • Non Stick Spray/Extra Butter for Muffin Tins
  • Scallions (+other spices), Salt and Pepper to Taste
Instructions
  1. Wash your zucchini and trim the ends. Shred your zucchini on a large shredded and place in a bowl.
  2. Shred your choice of cheese or just buy shredded cheese already, up to you.
  3. Peel your potato and microwave it for about 2 minutes on each side. Since it takes much longer for potatoes to cook and you will be mixing two ingredients together so your potato can’t be raw. You can also boil it, just let it be a little undercooked and firm. Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste
  4. Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.
  5. Preheat oven to 375°F. Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon. Carefully crack one egg into each bacon lined cup
  6. Sprinkle each egg scallions, cheese, salt and pepper. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks
  7. While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes. Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).
  8. Once your eggs are ready you can assemble your plate. Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad. You can always substitute Cream Fraiche with sour cream.
  9. Enjoy!

 

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