Here’s another dish most of us have never thought of as breakfast — very different from Tropical Breakfast Sorbet, but just as inviting — Breakfast Corn Chowder with Poached Eggs. It’s like bacon, eggs, and hash browns with an extra touch of creamy warmth. This hearty dish is just the thing to set you up for a day of cross-country skiing or hiking in the Vermont woods that it comes from. The Rabbit Hill Inn in Lower Waterford, VT, is the perfect place for a getaway from the phone, Internet, and TV (though the first two are available if you need them).
1 tablespoons Vegetable Oil
1/4 lb bacon, diced
1 onion, small dice
1/2 cup celery, small dice
1/2 cup fennel,small dice
1 cup cooked corn niblets (fresh or frozen)
1/4 cup red bell pepper,small dice
2 teaspoon fresh rosemary,minced
3 tablespoon flour
4 cups vegetable stock
3 cups potato,small dice
2 cups half and half
salt and pepper to taste
8 poached eggs (2 per serving)
4 toasted baguette slices (1 per serving)
8 cooked bacon slices (2 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.
Add the 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 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. If you wish, drizzle the top of the eggs with rosemary oil (olive oil infused with rosemary) for extra flavor.