I don’t watch a lot of television, but one show I always catch is Top Chef.  I am constantly amazed at what these chefs are able to produce in such little time and under so much pressure.  Top Chef the Cookbook let’s you reproduce many of these dishes in your own kitchen, such as the recipe for Black Forest Ham and Egg Bundle by Betty during season two; a nice casual breakfast that she made on the beach for surfers. But the part that I enjoyed the most about the book is the information on the various contestants and insider details of the shows.  The book has details on the first three seasons with info on each contestant, how the competition went and where they are now.  It is also packed with lots of photos.  In essence it lets you relive the first three years of episodes and cook some of the dishes! If you’re a Top Chef fan you’ve got to check it out!  

Black Forest Ham and Egg Bundle with Corn and Leek Ragout on Rustic Toast

From Top Chef the Cookbook, Chronicle Books, 2008

CHEF: Betty
SEASON 2, EPISODE 7
ELIMINATION CHALLENGE: Prepare breakfast on the beach for surfers.

• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 5 tablespoons unsalted butter, or more if needed
• 1 leek, white and light green part, washed and sliced 1/8 inch thick; dark green part cut into long strips for tying up bundle
• 10 cremini mushrooms, quartered
• 1/3 cup fresh corn kernels
• 6 orange tomatoes, cut into 4 slices each, ends reserved for another use
• 12 large eggs
• 1/2 cup grated Monterey Jack cheese
• 12 thin slices Black Forest ham
• Basil oil
• 3 tablespoons chopped chives for garnish
• 12 slices rustic toast

2. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the sliced leek, mushrooms, and corn. Cook for about 8 minutes, until tender. Using a slotted spoon, transfer the mixture from the skillet to a medium bowl. Cover to keep warm.

3. In a small saucepan of boiling water, cook the strips of leek for about 2 minutes, until soft. Drain and set aside.

4. Season the tomatoes with salt and pepper to taste. Add to the skillet, adding more butter if necessary to keep them from sticking. Cook over medium heat, turning once, until the tomatoes just begin to soften, about 1 to 2 minutes. Remove from the heat and set aside.

5. In a large bowl, whisk the eggs vigorously until smooth. Season with salt and pepper; stir well to combine.

6. In another large skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the eggs and cook for 6 to 8 minutes, stirring frequently, until cooked to desired firmness. Sprinkle the cheese over the eggs and stir to combine.

7. Lay the ham slices on a work surface in a single layer, with a long strip of leek underneath each. The ends of the leeks should extend beyond the edges of the ham. Divide the egg mixture among the ham slices. Spoon the mushroom mixture over the eggs. Drizzle with basil oil and sprinkle with chives. Roll each slice of ham around the filling and tie the roll with the leek strips. Place 1 slice of toast on each serving plate. Top with the tomato slices and a ham and egg bundle. Serve immediately.

About Top Chef

Pack your knives and go . . . straight to the bookstore. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, The Top Chef Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef's jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma's outfits in Season 4.

Available at Amazon.com