entertaining by 4

in the kitchen with: le tre’s skillet fry up with peach jam


Pauline Boldt, Tina Jones, and Maria Curatolo bring their collective expertise in photography, wine, and food together to form Le Tre, a one-stop resource for visual stimulation, recipes, restaurant recommendations, and more.  You will have seen a few recipes from their stable, like the cornmeal cake with candied lemons, roast pork, and holiday gin and tonics already on this column and Behind the Bar.  This week, to celebrate the good weather and the formal launch of their collaboration, Le Tre brings us a perfect brunch recipe for Pancetta and Tomato Skillet Eggs and fresh peach jam.  It is the very beginning of the peach season, so you may substitute other fruit, or wait until the peaches are at their best to make this.  Don’t forget to try this with a glass of champagne!  That will make all the difference.  -Kristina

About Le Tre: Friends first, these three women poured their time, talent and passion into creating a place for exploring wine, food + photography, offering artists, wine lovers and food enthusiasts a resource for visual inspiration, recipes, wine insight, personal stories, travel, restaurant recommendations, and practical tips. With a keen attention to design and detail, people look to Le Tre for finding the extravagant in the ordinary – whether in the south of France, the heart of Tuscany, the beauty of Napa Valley, the bustle of New York, or the serenity of your very own backyard, Le Tre finds moments of inspiration to share with you.

See Le Tre’s recipes after the jump.


Pancetta & Tomato Skillet Eggs

Serves 2 to 4

  • 5  thin slices pancetta 
(or your favorite bacon or cured meat/vegetarian/vegan alternative)
  • ½ cup  grape tomatoes
  • 2 tsp chopped fresh thyme leaves
  • 5 eggs
  • 1 tbsp olive oil
  • sea salt and freshly ground pepper, to season

1   Cook pancetta in large non stick skillet over medium heat until crispy, about 5 minutes. Transfer pancetta to paper towel lined plate to drain, leave fat in skillet.

2   Add tomatoes and thyme to skillet and cook over medium heat for 2 to 3 minutes.  Drizzle oil over tomatoes and return pancetta to skillet. Crack eggs over tomato mixture and cook eggs sunny side up for about 4 minutes. Season with salt and pepper.  Serve eggs directly from skillet.

Fresh Peach Jam

Makes 1 3/4 cup

  • 4 cups peeled and chopped peaches
  • 1 cup  sugar (or much less depending on your peaches)
  • 1 tbsp fresh lemon juice

1   In large heavy bottom medium saucepan, gently mash peaches to just break them up; add sugar and lemon juice. Place saucepan over low heat and cook until sugar dissolves and peaches are soft, about 10 minutes. Increase heat to high and bring to rolling boil; boil  2 to 3 minutes, stirring constantly.

2   Remove saucepan from heat and skim off foam. Pour into clean jar, leaving ¼ inch headspace. Let cool; cover with lid and place in refrigerator.  Jam can be stored up to two weeks.

Notes:   This easy to prepare quick jam and uses fresh, ripe peaches and is stored in the refrigerator not in your cupboard.

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(recipes by Marisa, champagne pairing is by Tina, photography by Pauline)

Why Le Tre love this recipe

We enjoyed this meal together on the lake in Manitoba.  Sharing food together outdoors when the weather is great is always a wonderful feeling.  We treat each occasion as a mini-celebration and thought to pair some champagne with the brunch this time.  The high protein and textures of egg, whether hard-cooked or with a soft, runny yolk, are usually hard on wines.
But with its natural high acidity and beautiful bubbles, Champagne makes a fantastic partner. Champagne not only marries beautifully with the aromatics of a good Champagne, but it also cleanses the palate for the next bite!

Our favorites:

Ployez-Jacquemart nv Extra Quality Brut Champagne
Billecart-Salmon nv Brut Réserve

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4 Comments

Sasha

This post is a good reminder to have champagne with breakfast when breakfast is this good and is shared with friends. I’m looking forward to that egg skillet fry-up, but spring has barely reached Germany so I’ll be waiting quite a while for peach season.

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