Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Blue Maxx Breakfast Skillets



Posts : 16490
Thanked : 805
Join date : 2013-01-12

Blue Maxx Breakfast Skillets

Post by Lobo on Thu 25 Feb 2016, 10:25 pm

Blue Maxx Breakfast Skillets

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 4
Chef Ben Ford's Blue Maxx Breakfast Skillets are a popular brunch item at Ford's Filling Station in Los Angeles. There, he serves simple rustic dishes with innovative twists, what he calls "elevated comfort food." In this recipe, wood-smoked bacon reflects Ford's appreciation for regional cooking.

  • Printer Friendly Version

  • 326


  • 2 lb. Yukon Gold potatoes (about 10), cut into wedges
  • 3 slices applewood-smoked bacon, cut into 1-inch pieces
  • 5 Tbs. vegetable oil
  • 4 garlic cloves
  • 1 fresh rosemary sprig
  • 3 fresh thyme sprigs
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter
  • 1 lb. spinach, washed and stemmed

For the hollandaise sauce:

  • 12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
  • 5 egg yolks
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. white wine
  • 1/4 tsp. kosher salt
  • 3/4 tsp. Tabasco
  • 1 1/2 tsp. curry powder

  • 4 oz. Gouda cheese, cut into 4 slices
  • 8 poached eggs

Wine Pairing

This pairs well with juicy, light-bodied red wines from our Wine Club.


Preheat an oven to 400°F. Place a small roasting pan in the oven and heat for 12 minutes.

In a large bowl, stir together the potatoes, bacon, oil, garlic, rosemary and thyme, and season with salt and pepper. Transfer the potato mixture to the preheated roasting pan and roast for 30 minutes. Stir the mixture and continue to roast until the bacon is crisp and the potatoes are tender and golden, about 12 minutes more. Remove the pan from the oven. Discard the garlic and herbs. Cover the pan with aluminum foil to keep warm. Keep the oven set at 400°F.

Meanwhile, in a fry pan over low heat, melt the butter. Add the spinach, cover and cook, stirring occasionally, until wilted, about 6 minutes. Season with salt and pepper. Transfer the spinach to a colander and drain the excess water. Set aside.

To make the hollandaise sauce, in a small saucepan over medium heat, melt the butter. Set aside. In a bowl, combine the egg yolks, lemon juice, wine, salt and Tabasco. Using an immersion blender on high speed, blend until combined, about 30 seconds. Reduce the speed to low and add the melted butter in a slow, steady stream. Add the curry powder, increase the speed to high and blend for 1 minute more. Pour the hollandaise sauce into a small sauceboat.

Place the spinach in the center of four 6-inch cast-iron skillets, dividing evenly. Arrange the potato-bacon mixture around the spinach and place 1 cheese slice on top of each spinach mound. Transfer to the oven and bake until the spinach is warmed through and the cheese is melted, 5 to 7 minutes. Remove from the oven and top each skillet with 2 poached eggs and 1/4 cup hollandaise sauce. Serve immediately and pass the remaining sauce at the table. Serves 4.

Adapted from a recipe by Ben Ford, Chef, Ford's Filling Station, Los Angeles, CA.

    Current date/time is Fri 21 Oct 2016, 5:01 pm