It's finally here. It's the night before my first real holiday since.....hmmm, can't remember. I don't count Michigan, as a holiday in my mind is truly an escape to somewhere you've never been before. It's hard to believe, but I've never been to California. I've just finished packing my bags, incredibly into a carry-on that includes all of my curly hair products to manage any frizz that the San Francisco fog may blow at me. I've got plenty of eating and drinking just waiting for me on the west coast.
With so many choices, but with only two nights to spend, I've booked tables at Chez Panisse in Berkeley and Delfina in the Mission District, and then we're off to Napa. We're meeting my sister and her husband in San Francisco and then driving to Napa for a few days of touring local wineries and eating more fantastic food in the valley. I can't wait to tell you all about it and start cooking from the inspirations I'm sure to find.
We're staying at the Inn on First, and from the looks of it, the breakfasts are stand-out amazing. I'm getting used to having breakfast made for me. Last weekend, my Dad's wife, Lisa, made this amazing breakfast tart. It's almost savory enough to serve with a green salad, but a fruit one will do.
As usual, don't worry about making the pastry yourself and make this for the ones you love this weekend. I'll be back to report on my experience in foodie heaven.
Adapted from Williams-Sonoma
1 sheet puff pastry (ready-made from the grocery)
1 egg, beaten lightly with 1 tsp of water
3 oz creme fraiche
2 oz shredded Gruyere cheese
8 bacon slices, cooked until crisp
3-4 free range eggs
2 tbs finely chopped fresh chives
Thaw your pastry (I like to put mine in the refrigerator overnight). Lightly grease a baking sheet and preheat the oven to 425F. On a lightly floured surface, roll out the pastry until it is 1/4 inch thick and is a 10 x 8 inch rectangle. Place it on the baking sheet and score a border 1/2 inch in from the edge around all four edges. Prick the center of the pastry with a fork so it doesn't puff up in the cooking process.
Brush the borders with the egg wash and place in the fridge for 15 minutes.
Meanwhile, mix the creme fraiche and cheese together and season with salt and pepper. Spread it on the pastry, keeping the border nice and clean. Lay the bacon on top, draping it over each other, and bake for 14 minutes, rotating the tray halfway through cooking.
Remove the sheet from the oven and using a fork, prick any large air pockets that have appeared. Crack the eggs onto the tart so that they're spaced out nicely around the surface. Bake until the egg whites are set and the yolks are soft- about 7-10 minutes depending on your oven. Watch them closely at this point- you don't want to over-cook the yolks.
Remove from the oven, sprinkle with the chopped chives and serve immediately. I like to cut this with a pizza cutter.