2007. PAN-ROASTED CORN and BACON RAGOUT with FARM FRESH EGGS

yields four servings


1 cup bacon, diced
1 large red onion, chopped
3 ears corn, kernels and milk scraped from cobs (about 3 cups)
5 cloves garlic, chopped
salt and freshly ground black pepper
8 organic eggs
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped scallions

Preheat oven to 350 degrees F.

In a large Dutch oven or large cast iron pan over medium-high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Add the onion and saute, for about 3 minutes. Add the corn, garlic, season with salt and pepper, and cook for another 5 minutes. Crack the eggs into the pan and place into preheated oven for about 3 to 5 minutes until the eggs are set.

Remove the pan from the oven and sprinkle with parsley and scallions.


bacon recipe courtesy of: Emeril Lagasse, "Emeril's Farmers Market," Emeril Live, 2007