ONLINE EXCLUSIVE EGGS ROCKEFELLER American Egg Board, www.aeb.org; wine pairing by Marlene Rossman Yield: 12 servings 1 lb. apple wood smoked bacon, diced 8 oz. Spanish onion, finely diced 2 t. garlic, minced 2 lb. baby spinach leaves 2 oz. Pernod or anisette 2 c. heavy cream 1 c. Parmesan cheese, grated Salt and pepper, to taste 24 large eggs 5 qt. water 1/4 c. white wine vinegar 1 c. breadcrumbs 3 c. watercress, julienned Method (1) Cook bacon in stockpot or brazier until crisp; remove bacon from pot. Pour off all drippings, reserving 1/4 c. Return reserved drippings to pan. (2) Add onion and garlic; sauté 3-4 minutes until soft. (3) Add spinach; sauté 1 minute. Add Pernod, and cook just until spinach is wilted. Add reserved bacon to pot. (4) Stir in cream; reduce heat to simmer, and cook until cream has thickened, about 2-3 minutes. (5) Stir in cheese. Season to taste with salt and pepper; keep warm. (6) Poach eggs in small batches in acidified water (1 t. vinegar to 1 qt. water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove, and keep warm. (7) While eggs are poaching, portion 4 oz. spinach mixture into each of 12 ramekins or low-sided individual baking dishes. Top each with 1 1/2 T. bread crumbs and 2 poached eggs. (8) Brown crumbs under broiler. Garnish with 1/4 c. watercress, if desired. Serve immediately. Wine pairing: A lovely, lemony white, Katin Grenache Blanc 2008 (California) has hints of jasmine and vanilla, which play off the richness of the eggs, bacon and cream. BREAKFAST POTSTICKERS WITH SPICY ASIAN DIPPING SAUCE Jud McLester, corporate chef, Wixon Inc., Milwaukee, www.wixon.com; wine pairing by Marlene Rossman Yield: 20 pieces 3/4 c. eggs, liquid 1 t. Wixon Fiesta Jalapeño seasoning 3/4 c. chicken chorizo sausage crumbles 1/4 c. plus 1 T. Wisconsin cheese, grated 1/2 t. salt 1/4 c. water chestnuts, coarsely chopped 2 T. mayonnaise 20 egg roll wrappers Spicy Asian Dipping Sauce (recipe follows) 1/3 c. green onions, chopped Method (1) Combine eggs and Fiesta jalapeño seasoning; let rest 5 minutes. Bake egg mixture in an oven-safe pan using parchment paper that has been oiled on both sides for approximately 5-10 minutes. Cool and reserve. (2) Remove eggs from pan and dice them in 1/4-in. pieces. Place in mixing bowl. (3) Add chicken chorizo, cheese, salt and water chestnuts; gently toss to combine. (4) Gently fold in mayonnaise to coat. Place in refrigerator until needed. (5) Cut egg roll wrappers into 3 1/2” circles. (6) Place 3/4 oz. of filling in center of circle, lightly brush edges with water, and fold edges over, forming a half circle. (7) Fry at 350˚F until golden brown. (8) Serve with Spicy Asian Dipping Sauce; garnish with green onion. Spicy Asian Dipping Sauce (1 1/2 cups) 1 c. mayonnaise 1/3 c. Dijon mustard 1/4 c. sake 1 T. chili garlic sauce 1 T. plus 1 t. soy sauce, lightly salted 1/2 t. fish sauce 2 1/20 t. Wixon Thai Coconut and Lime seasoning 2 t. instant starch 2 t. Wixon Umami seasoning 1 1/2 t. green onions dry, minced Method (1) Combine all wet ingredients, and gently mix together. Combine all dry ingredients, and mix. (2) Add dry ingredients to wet ingredients, and gently mix until uniform. Refrigerate until needed. Wine pairing: With strawberry and watermelon flavors, Macari Rose 2008 (New York)—made from Cabernet Franc Merlot, Cabernet Sauvignon, and a pinch each of Pinot Noir and Malbec—makes a cleansing finish for the spicy dipping sauce.