Bacon And Eggs With Savory Sauteed Leeks Food

LEEK, BACON, AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
• Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.

BACON AND EGGS WITH LEEKS

Steps:

• Cut off the root end of the leek and the top dark green part so you are just left with the white and light green section. Cut in half longways and rinse under cool running water. Slice into small pieces.
• Cook the bacon in a heavy deep saucepan until crisp and then scoop out with a slotted spoon to drain on paper towels, leaving the drippings in the pan.
• Saute the leeks in the bacon drippings over medium heat until they are tender.
• Crack the eggs into the leeks, cover the pan and cook for about 5 minutes until the eggs are just cooked - you want them a little creamy.
• Scatter the bacon over the eggs and leeks, grind some black pepper on top and serve.

SAVORY LEEK AND BACON BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
• Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
• Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
• Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
• Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
• Let casserole sit for 15 minutes.
• Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

SAUTEED LEEK WITH BACON

Steps:

• In a skillet over medium-high heat, fry the bacon until done. Add the leek and butter and saute until the leek is tender, about 7-8 minutes. Season with salt and pepper. Serve immediately.

LEEKS WITH BACON & MUSHROOMS

Steps:

• Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.

BACON AND EGGS WITH SAVORY SAUTEED LEEKS

Steps:

• Cook bacon until crisp, then crumble. Saute leeks in bacon fat until soft. Make 4 wells, break 2 eggs in each, and season. Cover and cook until just set, 5 minutes. Top with bacon and chives.

LEEK, BACON AND MUSHROOM POTATO HASH

Steps:

• Start by cooking the bacon over medium heat in a 12" nonstick skillet, for about 10 minutes, until the bacon is crispy and fat has rendered. Remove the bacon to a paper towel to drain, leaving the bacon fat in the skillet.
• Increase the heat to medium high, and add the mushrooms. Cook for about 5-8 minutes, until the mushrooms no longer give off water and they have started to brown. Remove the mushrooms to a bowl, leaving as much bacon fat behind as possible.
• Turn the heat back down to medium. Add the leeks to the pan, and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 8-10 minutes until softened and slightly caramelized. Remove to the mushroom bowl.
• There will likely not be any bacon fat left in the pan at this point, so add the ghee (or other desired cooking fat), and add the potatoes. Season with the paprika, thyme, cayenne, and 3/4 tsp salt. Toss well, and cook potatoes for about 15-20 minutes, until fork tender and slightly golden.
• Chop or crumble the bacon, and add it back to the pan, along with the cooked mushrooms and leeks. Toss and cook for 2 minutes, then taste to make any final seasoning adjustments. Serve and enjoy!

SCRAMBLED EGGS WITH LEEKS

Steps:

• Put the eggs in a bowl and use a fork to whisk together, set aside.
• Heat the oil with half the butter in a large skillet over a medium-high heat until frothy. Reduce the heat to medium, add the leeks, and stir around for about 5 minutes until wilted. Use a slotted spoon to remove the leeks from the skillet and set aside.
• Add the remaining butter to the oil in the skillet. Season the eggs to taste with salt and pepper, then pour them into the skillet, reduce the heat to medium low and cook stirring for 1.5 minutes. or until the eggs begin to set.
• Return the leeks to the skillet and stir into the eggs until the eggs have reached desired consistency.
• Spoon the egg and leeks over the hot muffins and serve.

SAVORY BACON, LEEK AND THYME BREAD PUDDING

Steps:

• Preheat the oven to 350°F and butter a 13 x 9-inch baking dish.
• Fry the bacon in a large pan over medium heat until brown and cooked through, but not too crispy. Transfer to a paper-towel-lined plate and pour off all but 1 teaspoon of the fat from the pan.
• Melt 1 tablespoon of butter with the remaining bacon fat and add the garlic. Cook until fragrant, about 1 minute, then add the leeks and cook until soft and tender, about 4 minutes.
• Add the bacon pieces back to the pan, stir in the thyme and season the mixture to taste with salt and freshly ground black pepper.
• Place the bread cubes in a large bowl and add the bacon-leek mixture.
• Combine the milk with the melted butter and slowly pour the mixture over the bread cubes while tossing gently with a large spoon.
• Once the bread is evenly moistened, add a little more salt and pepper to taste. Add the beaten eggs and combine gently.
• Spread the mixture in the prepared baking dish and allow it to sit for 20 minutes.
• After the resting period, set the dish inside a larger, deeper pan.
• Put the pan in the oven, then pour enough boiling water into the outer pan to come about halfway up the sides of the baking dish.
• Bake for 50 to 60 minutes or until the pudding is set and a butter knife inserted in the center comes out clean.
• Remove from the oven, discard the water, cover the baking dish with aluminum foil and keep warm until ready to serve.