Tastes

A PERFECT START

Whether you’re up at the crack of dawn or wait until brunch for your first munch, these three casserole dishes provide plenty of fuel—and flavor— for the day.

FRENCH SAVOYARDE WITH BACON, CHEESE AND LEEKS

Yields 4 servings

INGREDIENTS:

n 8 eggs, lightly beaten with a fork n 2 tsp. butter n 2 Tbs. olive oil n 4 medium potatoes, peeled and cut into small cubes n 6 rashers bacon, chopped n 2 medium onion, chopped n 2 oz. Gruyere cheese, roughly grated n salt and black pepper, freshly ground n Gruyere cheese, freshly grated, for serving n 1 spring onion, finely chopped, for garnish

DIRECTIONS:

In a medium-sized frying pan measuring 14 inches in diameter, melt the butter and oil together over medium heat. Place the potatoes in the pan and fry them for about 10 minutes, tossing regularly and cooking until they are lightly golden and almost cooked through.

Add the bacon and onion to the pan and continue to cook these for another 10 minutes or until the onion has softened.

Preheat the grill to the highest setting. Season the eggs with pepper and just a pinch of salt (it will get more saltiness from the bacon).

Arrange ¾ of the grated Gruyere cheese over the ingredients in the pan. Turn the heat up and pour in the eggs. Using a palette knife or spatula, draw the outside of the omelette inward, allowing the liquid egg to escape around the edges. At this point, your omelette will still look a little liquid on top. Sprinkle the rest of the cheese, then place the pan under the grill for less than 10 seconds to set the top.

Cut into wedges and serve with more freshly grated Gruyere cheese and spring onions.

To reduce the cholesterol content in this dish, replace half of the eggs with egg substitutes. There are a variety of vegan egg brands with less fat and low or no cholesterol. Or, choose a smaller portion size and enjoy!”

—Anne VanMeerbeke, registered dietitian nutritionist Little Silver