Bake Awake

Posted by The Editorial Desk / Tuesday, November 25th, 2008

Northern Virginia breakfast

Chris Bifano
Executive chef, Elements on Level One at Dulles Hyatt

Wanna dazzle your loved ones one early morning? Elements toque Chris Bifano swears his regionally inspired repast looks and tastes great, without too much fuss. “This simple recipe can be reproduced in any kitchen and will make you look like a professional chef,” he stated.

PREP TIME: 5 min.
COOK TIME: 25 min.
SERVES: 4

INGREDIENTS
Spinach and egg cup
8 ounces shaved Smithfield ham
4 local organic eggs, scrambled
4 ounces local tomatoes, diced
8 ounces fresh spinach, chopped
4 ounces aged, Virginia white cheddar
1 teaspoon cracked black pepper

Tomato chutney
1 tablespoon olive oil
4 large local tomatoes, diced
4 ounces small white onion, diced
1/2 bunch fresh basil, chopped
1 ounce fresh garlic, chopped
Salt and pepper to taste

PREPARATION
Rub sliced potato with olive oil, sprinkle with salt and pepper. Grill until tender. Set aside.

Saute garlic and onion in olive oil until translucent. Add tomatoes, and cook for 20 minutes. Add salt and pepper to taste; fold in fresh basil before serving.

Meanwhile, grease 2-ounce muffin pan with butter, and arrange ham in pan to create bottom. Place spinach, tomatoes, cheese and pepper in the ham-lined cup. Pour egg on top of other ingredients. Bake for 12 minutes at 350 F.

Place potato slices on platter. After eggs have rested (about 5 minutes), remove from muffin pan, and surround with potatoes. Serve chutney on the side for dipping.

(November 2008)

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