Bacon, Sausage and
Potato Raclette Breakfast
Normally on Saturday I do a Herbs on Saturday feature, but I am behind this week, so I will post it midweek if I can……I could have added herbs to my recipe today, but I will post it as made for now ~ so many recipes, so little time! And, I wanted to participate in The Breakfast Club this month too, and time is running out.
Saturday at last, what a busy week it’s been for me; however, we are invited to a friend’s for dinner tonight, so I will have the night off ~ YES! The weather is VERY Autumnal now ~ that peculiar early Autumn weather of winds and rain, as if the new season is testing out the variations on weather patterns and throwing the worst into the ring first…….but I am loving the cool, it got so humid last week it nearly drove me mad. My POOR hens do NOT like the wind at all though……and they have been lurking underneath a garden seat most of the day, lest their bustles get blown about; they DID lay 3 perfect eggs this morning though, to add to my weekly egg booty ~ bless their downy bottoms!
That’s a Mavis feather you can see in the basket, it was stuck to an egg and I left it in the basket…..aww, so sweet ~ I LOVE my hens…..and right next to their hen-hut and run (although they are 100% free-range now), is a wonderful David Austin rose; I brought it back from England last year, unfortunately the name label has blown away and I forget what it’s called, but there tucked away at the back was the last rose of summer, which is unusually late to be flowering for an old fashioned shrub rose….it warmed the cockles of my heart when I saw it….and there are 2 more buds ready to open soon too.
But back to breakfast, and this one was a culinary triumph ~ a bit naughty, but we do eat very healthily for most of the week ~ lots of fruit and veg and very little red meat, so pourquoi pas eh? We had some Raclette cheese left over from the B and B guest’s meal the other night, back to that cheese later, and also some wee Strasbourg sausages (cocktail sausages) and some bacon (lardons)……then there was some leftover boiled spuds and so a new leftover recipe was born…this was a quick and tasty “throw together” breakfast dish and it will certainly set us up for the day…..and maybe tomorrow too!
Raclette ~ a wonderful Swiss recipe, although certain parts of France lay claim to it too……it is both the name of the dish (recipe) and the cheese, and in France I can buy packs of very high quality Raclette cheese, a special cheese which melts into a molten mass of golden deliciousness. I have 2 Raclette table top grills, and the B and B guests LOVE it; I serve the Raclette cheese along with boiled potatoes, charcuterie, bacon/lardons, Strasbourg/cocktail sausages, chopped tomatoes, mushrooms, eggs and chopped onions……the idea is to melt the cheese along with all of the other tasty tit-bits in a little pan under a grill for a fun, tactile and tasty meal. I will post photos of a full Raclette meal here one day…..
As you can see from the photos, the cheese melts like a dream and made a nice topping to my naughty brekkie. As I said, I had numerous bits and pieces hanging around the fridge from the last Raclette party, so I did a bit of a fry up! We are normally quite frugal with breakfast, toast and fruit juice, or yoghurt, cereal and porridge…..but now and then, it’s nice to have an early morning culinary blow out, and this was it. If you can’t get hold of Raclette cheese, use anther good melting cheese such as Gruyere,
Fontina, Emmental or Fontal. You can make this a vegetarian recipe by omitting the bacon and sausages and adding mushrooms and tomatoes, the options are endless.
Bacon, Sausage and
Potato Raclette Breakfast
Cold cooked potatoes, about 4 medium potatoes, cut into cubes
Bacon/lardons, about 50g (2ozs)
Mini Strasbourg sausages (cocktail sausages), about 12
Chopped onions, about half an onion
4 slices of Raclette cheese
salt and freshly ground black pepper
2 teaspoons olive oil
Fry the onions, sausages and bacon/lardons in the olive oil until the onions are soft and the bacon is crispy. (The sausages should be coloured nicely too)
Add the potatoes and fry for a further 5 to 8 minutes or until the potatoes are crispy around the edges and golden brown.
Place the slices of Raclette cheese on top of the potato mixture and allow to melt, as soon as it has melted, serve on warm plates and season to taste with salt and black pepper, as well as a sprinkling of paprika if desired.
Have a great Saturday and weekend, see you later….for Slow Sunday.