USA Today featured this recipe as one of “Six Award Winning Breakfasts”. On the way to work one very cold morning, Pastry Chef Phyllis crafted the concept of this heavenly signature breakfast dish. This hearty, delicious, yet unique pouched egg dish is a huge hit! By eliminating the bacon, it makes a great vegetarian breakfast dish.
This B&B breakfast recipe became so popular, we made a how-to recipe video.
Ingredients: Yields 4 – 6 servings
- 1 Tbsp oil
- 1/4 lb bacon, diced
- 1 onion, small dice
- 1/2 cup celery, small dice
- 1 cup fennel, small dice
- 1 cup fresh cooked corn (frozen corn works well too)
- 1/4 cup red bell pepper, small dice
- 2 tsp fresh rosemary, minced
- 4 cups vegetable stock
- 3 cups red potato, small dice
- 2 cups half & half
- salt & pepper to taste
- 2 poached eggs per serving
- 1 slice toasted baguette per serving
- 2 slices cooked bacon per serving
> Add oil and diced bacon to your favorite soup pot. Try out the bacon (cook out the fat) until crisp.
> At the same time, in a separate pot, add veg stock and potatoes. Bring to simmer and cook until potatoes are just tender.
> When diced bacon is just crisp, add onions, celery, and fennel. Cook until tender. Then add corn, red pepper, and rosemary. Stir and remove from heat. Sprinkle flour over vegetables, stir again.
> At this point, add the “just tender” potatoes and vegetable stock to the vegetables mixture. Return to heat and slowly bring to a simmer while stirring. Add half & half, season with salt and pepper. Bring back to a simmer.
> To serve: Ladle chowder into a warmed bowl. Place the toasted baguette across the top of the chowder, and gently place two poached eggs on top of the toast. Garnish with two warm slices of bacon. A sprig of rosemary between the eggs. I like to drizzle the top of the eggs with rosemary oil (olive oil infused with rosemary) for extra flavor.