Wednesday, September 21, 2011

Recipe: Parmesan Egg & Garlic Crostini with Baby Romaine Salad and Bacon Vinaigrette

Culinary artist Anotonia Lofaso – Top Chef contestant, private chef to a few lucky A-list celebs and cuisine consultant at the new Studio City restaurant and bar Black Market – knows a thing or two about whipping up a good meal.

The French Culinary Institute alum dishes out a savory recipe for a light and scrumptious meal perfect for breakfast, brunch, lunch or dinner: toasted garlic crostini topped with a fried egg drizzled in a rich parmesan cream sauce, and a mouth-watering romaine salad with homemade bacon vinaigrette.

Sounds divine, right? We tested out the easy-to-follow recipe at home.

Parmesan Egg & Garlic Crostini with Baby Romaine Salad and Bacon Vinaigrette by Antonia Lofaso

What You’ll Need

Bacon Vinaigrette & Romaine Salad:
1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple – peeled, cored and thinly sliced

Parmesan Cream
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

What You’ll Do

STEP 1: Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.

STEP 2: Make the vinaigrette – Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy.

STEP 3: Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.

STEP 4: Make the parmesan cream – Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon.

STEP 5: Remove from heat and stir in the parmesan cheese.

STEP 6: Make the crostini – Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper.

STEP 7: Toast the bread slices and rub each slice with the garlic.

STEP 8: Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.

STEP 9: Assemble – Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. Thanks to A Bullseye View. The expressed opinions are my own and personal thoughts. No other compensation was given.

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