Bringing Breakfast to Dinner

"Top Chef Masters" Contestant Michael Chiarello Shares Recipe for Savory, Morning-to-Evening Feast

(CBS)  Hungry for breakfast at dinnertime?

No problem: Michael Chiarello has you covered.

Chiarello has a way to bring a morning meal to your supper plate -- and he filled "The Early Show" viewers in on it on Wednesday.

Chiarello's been called "a chef for all seasons." He's run kitchens from Miami to Northern California. And his latest eatery, in Napa, Calif., called Bottega, is the hottest ticket in town, with reservations needed weeks in advance.

Chiarello has hosted shows on PBS, Fine Living and the Food Network, and this week, Bravo starts airing episodes of "Top Chef Masters" featuring Chiarello as a contestant. In the show, Chiarello and other chefs compete for the "Top Chef Master" title, which comes with substantial cash prizes. All contestants play for charity.

Chiarello's charity of choice is The Clinic Ole Foundation, which provides dependable and much-needed health care to the local and migrant agricultural workers of Northern California.

RECIPE

Breakfast for Dinner

White Bean Waffle with Heirloom Tomatoes, Olive Oil basted Eggs and
Prosciutto Bacon

Prep Time : 15 min
Cook Time: 15 min
Level: Easy
Serves: About 12 large waffles

Directions
For the beans:
Ingredients
2 (15-ounce) cans cooked cannellini beans
1 cup chicken stock
2 teaspoons chopped thyme
Gray salt or course sea salt
Freshly ground black pepper
For the waffles:
3 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon gray salt
4 eggs
2 cups milk
6 tablespoons pure olive oil
On top
4 Heirloom Tomatoes cut into 1/2 inch slices, seasoned with salt and pepper
6 Free Range Eggs
4 Tablespoons Extra Virgin Olive oil
1/2 tsp chili flake or chili paste
12 slices of thin sliced prosciutto
Preheat waffle iron.

Line a cookie sheet with baking paper and lay out sliced prosciutto. Place in 350F oven for approx 10 min. until light brown and crispy. Remove from oven and with a spatula remove to a plate to cool.

Drain and rinse the canned beans. In a small pot combine the beans, thyme, and chicken stock. Season with gray salt and pepper and bring to a simmer for about 5 minutes over medium-high heat. Remove from the heat and allow to cool to room temperature. Meanwhile in a large mixing bowl combine the flour, sugar, baking powder, and teaspoon salt.

Add the beans and their cooking liquid to a food processor and pulse to puree. Add the eggs, milk, and olive oil to the bean mixture and puree until smooth. Whisk the wet mixture into the dry slowly to avoid any lumps. Let the batter rest briefly and griddle the waffles according manufacturer's instructions.

While the waffles are cooking pour olive oil into a non stick sauté pan, add chili and (two at a time) place eggs in pan over medium low heat. Baste the eggs using a soup spoon to make sure the whites are cooked.

Remove waffle to a plate and top with seasoned tomatoes, place egg on tomato and lean two slices of prosciutto bacon on the side and serve.

[msj13]

Where can I buy the waffle iron used on this segment?