Before you read this post, just know it is NOT for the folks who focus on heart health or are cholestorl conscious… Did you know that all of the rivets on the Chef toke (hat) stand for the many different ways a chef can prepare an egg?! That’s a lot of huevos my friends! To be honest, when I was chef’n I really didn’t care about the hat or the rivets. Now that I am a bit older and removed from the every day beating of restaurant work, I really appreciate eggs and the many ways to incorporate them into a dish. No longer are they only meant for breakfast along side some hash browns and sausage links. It’s time to get creative folks and use these extremely accesible, full-flavored, cheap ingredient of goodness in our everyday cooking. Have you ever eaten a fried egg with chili on top? Had a bowl of egg drop soup? Eaten a juicy hambruger with a fried egg? Ever sautee’d some shrimp and served it a long side a poached egg with a runny yolk? Or, for those really digging the flavor of the yolk, have you ever eaten an egg carpaccio?! An egg can provide so much flavor and heck even if you do not want to include the yolk you can still give some texture and body to your dish by adding the whites. Of course for those hardcore tailgaters enjoying a little kegs and eggs in the wee early morning try eating those eggs with a delicious Sam Smith stout beer and a side of bacon!! OMG, forget slapping your mama, cause you will slap yourself it’s soo delicious!
If you love Asian or Latin cuisine and are wanting to cook more of it, then you better be ready to add eggs, cause in those indigenous country the only cure for a fever is more egg 🙂 Here is a quick recipe for one of my favorite dishes, Huevos Ranchers. If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.
Hamburgers with Grilled Bacon, Fried Egg, Avocado on Focaccia served with a side of Fresh Berries
- 1 pound of 80/20 ground meat formed into 8 ounce patties
- 1 thinly sliced vine ripe tomato
- 1 thinly sliced avocado
- 1 thinly sliced red onion
- 1 loaf of focaccia bread sliced into hamburger buns
- 1 ounce of melted butter
- 3 to 4 leaves of red leaf lettuce
- 2 eggs
- non-stick spray
- 6 slices of thick cut bacon
- 4 sliced of mild cheddar
- Assorted berries: strawberries, raspberries and blackberries
Serves 2 to 3
- On a hot grill cook the hamburgers to desired temperature. NOTE: should take 5 to 7 minutes on each side to achieve a medium internal temperature.
- When you flip the hamburgers add the bacon to the grill and cook until crispy. NOTE: The fat in the bacon will cause flames and smoke so be sure to turn often to avoid burning.
- Place a small non-stick skillet with non-stick spray on the grill and cook the egg to over medium and set aside.
- Once everything is almost finished, brush the inside of the focaccia bread with the melted butter and place on the grill to toast. NOTE: Should only take 2 to 3 minutes.
- To Plate: PLace the burger on the bun with the cheese, egg, bacon, avocado and serve with lettuce, tomato, onion and fresh berries on the side.