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Battle of the Bites TV: A Canadian in Paris Brunch

A Canadian in Paris Brunch from Gillian Young on Vimeo.

Oeuf Cocotte with Bacon

Serves 2

  • 6 slices smoked bacon (one per ramekin, more for enjoying)
  • 4 large eggs
  1. Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels.
  2. Brush four 1-cup ramekins with bacon fat and wrap bacon inside ramekin.
  3. Gently crack 1 egg into well in each ramekin, keeping yolk intact.
  4. Sprinkle with salt and pepper.
  5. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

Duck Fat Hashbrowns

Serves 2-4

  • 3 tbsp duck fat
  • 6 pre-boiled potatoes, chopped into squares
  • salt, pepper, herbes de provence
  1. Melt duck fat over medium heat in a cast iron pan.
  2. Saute potatoes until brown on each side.
  3. Add to your oven and cook until crispy.