Sunday, November 11, 2012

Greens Gratin with eggs and bacon

Today I discovered a new French dish called Gratin.

New you say? Well, to me, yes. I am somewhat hanging my head in shame not knowing about this sooner. I do remember having Potatoes Au Gratin as a kid, but I remember not being impressed. I was a kid, potatoes should be mashed.

Why I should like gratin? Well, basically it's the French version of a casserole. And I love the ease and simplicity of casseroles!

So today I was actually looking for a good frittata recipe when I came across this Spinach Gratin with Hard Boiled Eggs recipe and it struck my fancy. Then below that recipe I saw the Zucchini and Spinach Gratin recipe and saw that it had BACON in it and I had to try it.

I ended up with: Turnip & Beet Greens with Spinach, Zucchini, Bacon Gratin with Hard Boiled Eggs recipe.

It went something like this:

Begin hard boiling 6 eggs, let them cool.
Thaw a large amount of greens from your freezer, any combo will do. I think I ended up using about 3 lbs of frozen greens total (this was a lot even for us). Let them drain. Use fresh if you got it.

1 lb bacon chopped into about 1" sections then fried. Keep bacon grease. Add to that:
2 diced onions
 -cook to caramel perfection-
3 cloves of garlic
Generous sprinkling of dry parsley
 -cook a bit longer-
 -Move bacon out of the way around edges and to the grease add:
2T flour, fry it up then gradually add:
2c milk
 -cook slowly and let it thicken-
 -let cool a bit then add to the pan or mix in a separate bowl:
Thawed greens, mix well with the bacon sauce and add:
3 raw eggs and
1 tsp or so of pepper or to taste. I didn't add extra salt as the bacon is salty.

Spread mixture into your gratin or casserole or as I used your cast iron skillet I used to cook the bacon in.

Peel and split your eggs in half and mush them into the top of your greens. I would have used hard goat cheese beneath the eggs if I had it, but I didn't.

Over the top I sprinkled a generous layer of Parmesan cheese. You could use bread crumbs or something else that will turn golden brown while baking.

Bake @ 350 for 45 minutes or so. Then if more brown is needed put under the broiler for 2 more minutes with an extra coating of Parmesan cheese if needed.

I'll only post this recipe until after I have tasted it to be sure it's not horrid...............

When it went into the oven.

After 2 min under the broiler, it's a mess of bubbly goodness.
 So the only criticism I would give myself is that a tsp of kosher or sea salt would have made a nice addition. I added a bit to my serving and more Parmesan cheese.

But, wow, turnip and beet greens never tasted so good!

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