We love a classic Bacon Egg & Cheese as much as the next person, but for our latest collaboration with fellow Good Food Award winner Bellweather Farms, we knew we had to go for the gold! This breakfast/brunch showstopper starts with a perfectly crisped savory waffle, made with fresh ricotta and a dash of cumin whipped right into the batter. Then come the namesake toppings: a smear of ricotta and a delicate French omelette topped with a mouthwatering XXL Bacon Steak, finished with thinly sliced cornichons, chives and a dollop of Creme Fraiche. Rich, seductive and deeply satisfying, this is truly a breakfast of champions!
Bacon Steak, Egg & Cheese on Savory Ricotta Waffles
1 pack The Baconer Smoky Paprika XXL Bacon Steaks (1 Steak per serving)
1 pack Bellwether Farms Basket Ricotta
1.5 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cumin
3 tbsp sugar
1/3 cup unsalted butter, melted
2 large eggs
1/2 cup Bellwether Farms Basket Ricotta
3/4 cup whole milk
1 tbsp unsalted butter
Salt & pepper to taste
Bellweather Farms Crème Fraîche
Cornichons, thinly sliced crosswise OR pickled red onions OR both!
Chives, finely chopped
For the Waffles
For the French Omelettes (1 per serving)
For the Topping
Pre-heat waffle iron.
Meanwhile, make the waffle batter.
Whisk together dry ingredients in a large bowl.
In a separate medium bowl, mix melted butter, eggs, ricotta and milk.
Add wet ingredients to the dry ingredients all at once and mix until just combined.
Fry XXL Bacon Steaks (1 per serving)
Lay Bacon Steaks in a cold skillet. Do not overcrowd, work in batches if needed.
Add just enough water to cover the bottom of the pan.
Put skillet on medium-high heat and simmer water until it evaporates and bacon fat begins to render out.
Once water is gone, turn heat down to medium and fry the first side to your desired doneness.
Flip and fry second side until done.
Remove from heat, set bacon aside to cool and pour off the rendered fat (don't toss, always save this liquid gold).
Start making waffles according to your waffle iron’s instructions.
While waffles are cooking, make the French Omelette.
Beat eggs in a small bowl until yolks and whites are just incorporated.
Season with salt and pepper.
In a non-stick pan, melt butter over medium heat until foaming (don’t allow it to brown).
Pour in eggs and swirl pan to distribute them in a thin even layer.
Cook gently in the melted butter, and as a solid layer forms on the bottom, keep the pan moving to prevent sticking. Use spatula to help keep edges from sticking as well.
Once the egg is mostly set, turn off heat, tilt the skillet up and carefully use a spatula or fork to fold it into thirds, creating a long roll.
As waffles are ready, smear them with ricotta, then layer on the French Omelette, 1 XXL Bacon Steak, a dollop of crème fraîche, a sprinkle of thinly sliced cornichons or pickled red onion (if you have pickled red onion available the purple color looks lovely) and a pinch or two of chives.
Devour and enjoy!