Something little known about me is that I love to watch old movie classics...thank goodness for retro television on channel 35!!! I thrill to watch Ingrid Bergman and Yul Brynner in Anastasia or Katherine Hepburn and Humphrey Bogart travelling down the river in the African Queen, and the holidays are not the holidays without watching It's a Wonderful Life with Jimmie Stewart. My favourite actors and actresses are still those we see in such classic movies such as this month's choice for Dinner and a Movie hosted by Susan of Sticky, Gooey, Creamy, Chewy and Marc of No Recipes ...good choice Susan...
Breakfast at Tiffany's
Like the protagonist at its heart, BREAKFAST AT TIFFANY'S is quirky, funny, bewildering, serious, sophisticated and bittersweet -- and as movies go, great entertainment!!!!!
No film better utilizes Audrey Hepburn's flighty charm and svelte beauty than this romantic adaptation based on Truman Capote's 1958 novella of the same title. The movie version (1961) is the story of a woman on her own making her way in New York City. Hepburn's urban sophisticated character Holly Golightly is an enchanting bright-eyed free spirit in designer dresses and costume jewelry living off of the gifts of wealthy men. George Peppard plays her upstairs neighbor, a struggling writer and "kept" man financed by a steely older woman (Patricia Neal). His growing friendship with the lonely Holly soon turns to love and threatens the delicate balance of both of their lives.
To relive the movie I tried a modern twist on breakfast with a breakfast salad inspired by Canadian Chef Ned Bell. It combines Okanagan chevre goat cheese, crispy bacon and a combination of mesclun greens with a tangy dressing for a perfect way to begin your day!!!!! I served it alongside fresh slices of Okanagan nectarines and cherry plums. ENJOY!!!!!
**Breakfast Salad With Goat Cheese**
Printable recipe 6 thick bacon slices
1 tablespoon (15 mL) of balsamic vinegar
1 teaspoon (5 mL) of Dijon mustard
3 tablespoons (45 mL) of olive oil
6 cups (1500 mL) of mixed baby greens
4 oz (1/2 cup/125 mL)) of soft goat cheese (chevre)
1 tablespoon (15 mL) of balsamic vinegar
1 teaspoon (5 mL) of Dijon mustard
3 tablespoons (45 mL) of olive oil
6 cups (1500 mL) of mixed baby greens
4 oz (1/2 cup/125 mL)) of soft goat cheese (chevre)
3 tablespoons pecans, finely chopped
2 teaspoons (10 mL) of fresh chives
4 large eggs
2 tablespoons (30 mL) of water
2 teaspoons (10 mL) of fresh chives
4 large eggs
2 tablespoons (30 mL) of water
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Preheat oven to 350F.
In bowl combine vinegar and Dijon mustard. Add olive oil and season with salt and pepper. Set aside.
Cut goat cheese in half and pat each portion between your hands to form a disk. Press pecans all over each disk to coat evenly. Place disks in a small ovenproof, non-stick pan and bake in a preheated 350F oven until heated through, approximately 5 minutes.
Use a large skillet to cook bacon, until it is crispy. Let bacon drain on paper towelling. Roll bacon while still warm. Discard all but 1 tablespoon of the bacon drippings and fat from the skillet.
Return your skillet to the heat. Gently fry your 3 eggs until the whites begin to set, approximately 1 minute. Add water to the skillet. Cover and cook for approximately 2 minutes.
Pour all but a little of the dressing onto the salad greens and toss to coat. Reserve approximately a tablespoon of the dressing.
Divide the dressed greens onto 4 plates and top with baked goats cheese disks and bacon strips.
Top each salad with an egg. Drizzle with remaining dressing and top with chopped chives.
Serve and enjoy!
Serves 4
