We spent New Year's Eve at home this year. We usually sleepover at my lola's place but decided last minute to visit her on New Year's Day instead.
I had already sent our helper home to spend the holidays with her family so I kept the menu real simple. We were a small party of just four adults, one teen, and one very cute baby boy, so I knew it would be manageable.
I loved it that the preparation and cooking of this meal was such a family affair. Everyone did their bit, as well as helping in the clean up after. But truth be told, most part of my contribution really, was ordering everyone around and telling them what to do :)
Tagliatelle with Poached Eggs & Bacon
5 large eggs, poached
4 slices double smoked bacon- steak cut
1 cup arugula, frisee or other bitter greens, chopped
a stick of butter
500g Tagliatelle pasta
Parmigiano Reggiano
3 tablespoons toasted pine nuts
salt & pepper
- Slice bacon into half inch pieces. In a pan, over medium heat, render bacon until lightly brown and crisp-chewy. Drain on paper towels.
- Bring a large pot of water to boil and salt it. When water is at a rolling boil, add pasta and cook al dente, about 8 minutes. Drain, reserving some of the pasta liquid.
- Toss pasta in some melted butter, adding a few tablespoons of pasta liquid as needed. Divide into pasta bowls and top with chopped greens.
- Bring another pot of water to a boil over medium-high heat. Break an egg into a small bowl and slide egg into the water. Repeat with the remaining eggs. Gently spoon the simmering water over the eggs and allow to cook for 3 minutes. They should be just opaque and a thin film forming over the yolks.
- Using a slotted spoon, carefully transfer egg on top of pasta and greens. Add a generous amount of bacon for each portion. Garnish with Parmigiano, a sprinkle of pine nuts and some salt and pepper. Serve immediately.
2 medium eggs
half cup plain creamy yogurt
3 tablespoons honey
half teaspoon cinnamon
4 English muffins split in half
butter for frying
whipped cream cheese
Ferrero Rocher chocolates
- Whisk eggs in a bowl until frothy. Add yogurt, honey and cinnamon. Mix well. Transfer to a shallow dish. Can be made ahead and refrigerated, covered airtight, 2 days.
- Soak muffins in yogurt mixture, cut side down, about 5 minutes. Turn and soak about 2 more minutes.
- Heat non-stick skillet on medium heat. Add butter and cook muffins cut side down until brown, about 3 minutes. Flip and brown other side, 2 minutes more.
- Keep warm in a 200 degree oven while cooking remaining muffins. Serve topped with whipped cheese and crushed chocolate.
I included the recipes in case you want to try these at home. Both dishes are super easy to make and delicious. Enjoy!
