Cooler weather arrives and comfort dishes warm our bellies and our hearts. Trahana is a Greek pantry item that’s gonna deliver today’s feel-good dish.

It is nourishing, comforting, easy and quick to prepare is trahana. This ancient Greek ingredient is made by boiling cracked wheat in either milk or yogurt, then drying it in the hot sun. It’s then crumbled and stored in pillow cases for future use.

This dish is inspired by Carbonara but I am not going to call it that. Let’s go with Trahana with Bacon and Egg. It’s creamy, it’s comforting, there’s cheese, some bacon, a poached egg. It’s hitting all my buttons!

Trahana with Bacon and Egg

(serves 4)

4 Tbsp. unsalted butter

1/2 onion puree, passed through a box grater

1 cup sour trahana (I like Fantis brand)

1 1/2 cups of hot vegetable or chicken stock

1 1/2 cup room temp. milk

salt and pepper to taste

8 rashers of bacon, crisped up

4 large eggs

1 cup grated Romano or Parmesan cheese

1/4 chopped fresh chives

1. To a medium pot, add the butter over medium heat. Once melted add the onions, cook for 5 minutes occasionally stirring.
2. Add the trahana, stir in. Add the hot stock and milk, stir in and once aboil, season with salt and pepper and simmer uncovered for 15 minutes, stirring occasionally (so that trahana doesn’t stick to the bottom).
3. In the meantime, prepare your bacon. Also, have a large skillet with a couple of inches of water ready with a lightly simmering water.
4. About 12 minutes into the trahana, crack your eggs into 4 ramekins. Add some white vinegar into the simmering water, stir. Carefully place the eggs in the water and poach for 3-4 minutes. Remove with a slotted spoons and place on paper towel to remove excess water.
5. Remove trahana from heat, crumble 4 rashers of bacon and stir in. Divide and plate, place a poached egg on each portion, crumble the remaining bacon, top with cheese, chives and lots of fresh ground pepper.