Mornings just got a lot more delicious! Try this breakfast paella, topped with bacon and Eggland’s Best Eggs for a meal that has lots of vitamins E, D and B12!
4 Eggland’s Best large eggs
4 cups hot chicken stock (heated in the microwave or top of the stove)
1/2 teaspoon saffron threads, crumbled between your fingers
1/4 teaspoon kosher salt
4 slices (about 4 ounces) thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons olive oil
1/2 large onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon smoked paprika
2 tablespoons olive oil
2 cups short-grain rice (Spanish Bomba, Paella rice, or Italian Arborio)
1 can (14-ounces) fire-roasted diced tomatoes with juice
1/4 cup chopped parsley (for garnish)
Steep the saffron - Set aside 1/2 cup of the stock to use as needed in step 5. In a large measuring cup, stir the saffron and salt into the remaining 3 1/2 cups of hot chicken stock. Steep for 15 minutes or longer. Taste and add more salt, if you like.
Cook the bacon - In a 12-inch cast-iron skillet over medium heat, spread the bacon slices. Cook for 4 to 5 minutes, turning occasionally, until browned and crisp. Set aside on a paper towel-lined plate.
Cook the sofrito base - Pour off all but a thin layer of fat from the pan and return it to medium heat. Add the onion and red pepper and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and smoked paprika, and cook for another 1 minute.
Cook the rice - Add the olive oil and rice to the skillet, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the saffron-infused stock and tomatoes with their juice. Taste for seasoning and add more salt, if you like.
Spread the rice evenly over the bottom of the pan. Adjust the heat to low and cook uncovered without stirring for 12 minutes, or until the rice absorbs about 3/4ths of the stock.
Cook the eggs - With the bowl of a ladle, make 4 depressions in the rice to accommodate the eggs. Break each egg into a cup and then carefully slide it into the hole.
Cover the pan with a lid or foil. Continue to cook for 5 to 7 minutes, or until the rice is tender but still a little firm and the eggs are cooked. If the rice looks dry at any point, spoon reserved hot stock, 1/4 cup at a time, over the rice, but do not stir.
Serve the paella - Sprinkle the paella with the cooked bacon and parsley and bring the whole pan to the table for a dramatic serving.
For this and more Eggland's Best recipes click here.