QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
- Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
- Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.
BACON AND CHEDDAR TOASTS
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Provided by Paul Grimes
Categories Onion Bake Cocktail Party Quick & Easy Horseradish Cheddar Bacon Gourmet New Jersey Hors D'Oeuvre Appetizer New Year's Eve
Yield Makes 56 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
- Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
- Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
CHEESY BACON, EGGS AND HASH BROWNS IN A MUG
Here's your breakfast-or dinner - ready in six minutes flat. Plus, it's portable!
Provided by Food Network Kitchen
Time 6m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Line a large mug with a few sheets of paper towel. Lay the bacon in the mug, cover with another piece of paper towel and microwave on high power for 1 minute. Using the edges of the paper towel, lift the bacon from the mug and set aside.
- Scoop the hash browns into the mug, pressing them down and up the sides to form a well. Cover with plastic wrap and microwave on high power for 1 minute.
- Add the eggs, milk and a pinch of salt and pepper to the mug and whisk together, leaving the hash browns in place. Tear the bacon and cheese into bite-size pieces and drop them into the egg mixture. Microwave on high power for 2 minutes, pausing after 1 minute to give the mixture a quick stir.
BACON SWISS QUICHE
Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side. -Colleen Belbey, Warwick, Rhode Island
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 9-in. pie plate with crust; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. , In a large bowl, whisk eggs, cream and juice. Stir in bacon, salt, pepper and green onions. Pour into crust; sprinkle with cheese., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in parchment and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 739 calories, Fat 60g fat (31g saturated fat), Cholesterol 359mg cholesterol, Sodium 781mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.
GRILLED DOUBLE-CHEESE AND BACON SANDWICHES
Grilled cheese sandwiches--actually cooked on the grill--taste smoky good and extra rich with added bacon and two kinds of cheese.
Provided by By Betty Crocker Kitchens
Categories Lunch
Yield 4
Number Of Ingredients 5
Steps:
- Heat closed contact grill for 5 minutes.
- When grill is heated, place bacon on bottom grill surface. (If necessary, cook 4 slices at a time.) Close grill; cook 3 to 4 minutes or until browned. Remove bacon from grill; drain on paper towels. Cut bacon slices in half crosswise.
- With rubber scraper, carefully scrape most of drippings from grill into drip tray. Add onion to grill. Close grill; cook 4 to 6 minutes or until tender.
- To make sandwiches, layer Cheddar cheese, cooked bacon, onion and mozzarella cheese between bread slices. Place 2 sandwiches on bottom grill surface. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. Repeat with remaining sandwiches.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 660 mg, Sugar 3 g
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