Chef Kevin made a Breakfast Sandwich and gave us a preview of the Bacon & Barrel Festival. The Bacon & Barrel Festival is Friday, September 27 from 6:30pm-9:30pm at Green Door Gourmet where you’re invited to join celebrity Chef Kevin Belton and 15 of Nashville’s best restaurants to savor a weekend of bacon, barbecue and all the good things that come from old oak barrels. There will also be live music, opportunities to chat with distillers, sip fine bourbons, whiskeys and more. For more information visit http://www.baconandbarrel.com/nashville.
Chef Kevin Belton’s PERFECT Breakfast Sandwich
2 Brioche or Ciabatta buns (I prefer the buttered and toasted)
Slices of Pepper Jack cheese (but you can use your favorite)
Green onion, sliced at an angle
Soft, Light and Fluffy Scrambled Eggs
New McCormick Grill Mates Marinated Bacon – Ultimate Bacon Flavor (marinated, smoked and seasoned through an innovative 3-step process to deliver a more robust bacon flavor) (I prefer to bake my bacon, recipe below)
Soft, light and fluffy scrambled eggs
1/2 tablespoon butter
4 large eggs
1/8 teaspoon kosher salt, or more to taste
Melt butter in a medium non-stick pan over medium-low heat. Crack eggs into a bowl, add a pinch of salt and whisk until well blended. When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long strokes across the pan until you see larger, creamy curds, about 15 seconds. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
Why I bake my bacon ...
Bacon cooks evenly Baked bacon does not curl No need to watch the bacon No splattering of bacon grease What you will need to bake your bacon Shallow baking sheet Foil (heavy-duty preferable) Metal Cooling Rack (optional) Non-stick cooking spray (optional) Paper towels 8 oz. bacon Line the baking sheet with foil. (You will want to use a baking sheet that has enough of a rim that it contains the bacon drippings.) If using a metal cooling rack, spray the rack with non-stick cooking spray, and place the rack inside the baking sheet. Place the bacon slices in a single layer either directly on the foil or on a rack. Make sure not to overlap slices. Turn the oven on and set to 400 degrees. Do not wait for the oven to preheat. Go ahead and place the pan in the oven. Cook the bacon for 12-17 minutes. Cooking time depends on the thickness of your bacon and how long it takes for you oven to come to temperature. Start checking your bacon around 10 minutes to ensure your bacon doesn’t burn. When the bacon is golden brown, the bacon is done. Once the bacon has reached your desired level of crispiness, remove immediately and place on paper towels to soak up the bacon grease.
Breakfast sandwich assembly Once your bun is buttered and toasted, place cheese on the bottom bun. Then layer on the Soft, Light and Fluffy Scrambled Eggs and top with green onion. Lastly, place bacon on top (as much as you would like but it will be easier to cut it in half) and top it off with the top bun. Enjoy the most flavorful breakfast sandwich you have ever eaten!