About the Recipe
The best meal to linger over with lots of absolutely delicious coffee?
Brunch of course.
For their 20th anniversary, Milano Coffee Roasters has teamed up with local-food booster and coffee lover, chef Ned Bell, for a rich brunch dish and espresso pairing that delights. Truly great coffee is welcome any time of day, but a celebration of Milano Coffee Roasters 20-year tenure has inspired us to slow down and savour the moment. An original in Vancouver's bean scene, Milano Coffee has long been creating delicious espresso blends to enjoy in warm welcoming cafes and homes across the city. To mark the milestone anniversary, Milano is releasing Turks Crown, a decadent, International Institute of Coffee Tasters awarded gold-medal 20-bean espresso blend. Rumoured to be one of the only 20-bean blends crafted in the world, chef Bell’s deliciously local brunch provides the perfect occasion to sit awhile and enjoy a cup (or three) of this award-winning espresso.
Ingredients
Eggs - 2 per person
Relish:
4 cups diced double smoked bacon, ½ inch pieces (I like using Johnston's)
2 cups peeled, diced and cored BC apples
¼ fine diced shallots
â…› cup olive oil
½ maple syrup
1 tbsp real vanilla
½ cup red wine vinegar
2 tbsp horseradish
2 tbsp grain mustard
½ cup sliced flat leaf parsley
Preparation
Relish:
In a medium size pot over medium heat - Sauté the shallots in the olive oil for 2 minutes - Add the diced bacon, cook for 5 minutes - Add the diced apples and cook for 5 minutes - Add the maple syrup and the red wine vinegar and cook for 1 minute - Remove from heat - Add the horseradish, mustard and vanilla, remove from heat - Let cool slightly - Once cool, add the sliced parsley and set aside while you cook the salmon.
Eggs:
 In a small pot, with simmering water - Add 1 tbsp white vinegar - Swirl the water in circles - Crack the eggs and place in a small dish - When the water is swirling, slowly lay the eggs one-by-one into the pot - Gently cook for 3-5 minutes depending on how cooked you like your eggs - Remove and place the eggs on a paper towel to drain the water - Sprinkle a little salt on the eggs