LABOR DAY BRUNCH

BACON WITH BROWN SUGAR–MUSTARD GLAZE

By Betty Rosbottom

The
combination of salty, sweet and tart provided respectively by the bacon, brown
sugar and mustard is what makes this dish so tempting. Baking the strips is
another bonus since it requires less attention than pan-frying and eliminates
splattering

 

2 tablespoons light brown sugar

1 tablespoon country-style Dijon mustard

8 thick slices bacon (10 ounces)

 

Preheat oven to 400°F. Arrange a rack at
center position, Have ready a rimmed baking sheet with a footed rack.

 

In a small bowl, whisk brown sugar and
mustard together to form a thin paste. Arrange bacon in a single layer on the
rack set in the baking sheet. Bake 10 minutes; turn slices with tongs. Continue
baking until slices begin to brown, 5 minutes more. Remove pan from oven; brush
glaze on the slices. Return to the oven; bake until crisp, 3 to 5 minutes more.
Serve immediately. Makes 4 servings.

 

 

 

HERBED SCRAMBLED EGGS NESTLED IN
PORTOBELLOS

By Betty Rosbottom

I
still remember the first time I served this dish at a brunch. My guests loved
both the look and taste of scrambled eggs seasoned with rosemary and set atop
large broiled Portobello mushrooms.

 

6 large Portobello mushrooms, 4 to 5
inches in diameter

3 tablespoons olive oil, plus more if
needed

3 medium garlic cloves, minced

Kosher salt

Freshly ground black pepper

12 eggs

4 tablespoons grated Parmesan cheese,
divided

1½ teaspoons minced fresh rosemary, plus
6 rosemary sprigs for garnish

6 tablespoons unsalted butter, divided

 

Preheat broiler. Arrange a rack 4 to 5
inches from broiler. Line a rimmed baking sheet with foil.

 

Remove and discard mushroom stems. Scoop
out and discard the tough inside centers where stems attach. Brush both sides
of mushrooms generously with the olive oil. Place mushrooms, cup side up, on
prepared baking sheet. Sprinkle with garlic; season generously with salt and
pepper.

 

Broil mushrooms until they begin to
soften, 5 minutes. Turn them over; broil until tender when pierced with a sharp
knife, 7 minutes longer (mushrooms can be prepared 2 hours ahead; leave at room
temperature then reheat in a preheated 350° oven about 10 minutes.)

 

In a large bowl, whisk together eggs, 2
tablespoons of the cheese, the minced rosemary, ¾ teaspoon salt and ½ teaspoon
pepper. Melt 5 tablespoons of the butter in a large, nonstick frying pan set
over medium heat. When butter is hot but not smoking, swirl it to cover the pan’s
bottom; add the egg mixture. With a wooden spoon or heat-resistant spatula,
stir eggs slowly until they just hold together and are cooked through, 2½ to 4
minutes. The eggs should still be moist and glistening. Dot eggs with remaining
1 tablespoon butter.

 

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