Bacon Egg And Tomato Toast Food

BACON, EGG AND CHEESE TOAST BOWLS

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Roll each piece of bread to thinly flatten.
• Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
• Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
• Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
• Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
• Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
• Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

MUSHROOM, BACON & TOMATO FRENCH TOAST

Steps:

• Heat the grill to high. Grill the bacon for 5-6 mins, then set aside.
• Put the cherry tomatoes on a baking tray and grill for 5 mins. Mix with the tomato chutney and set aside.
• Fry the mushrooms in ½ tbsp olive oil for 5 mins and set aside.
• Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
• Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until both sides are golden. Top with the tomato mix, bacon and mushrooms.

BACON, EGG & AVOCADO SANDWICHES

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings., In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper. , Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.

BACON, EGG, AND TOAST CUPS

Steps:

• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

BACON, EGG, AND TOMATO TOAST

Steps:

• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
• Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

BACON-TOMATO CHEESE TOASTS

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

BACON, TOMATO, & CHEESE ON TOAST

Steps:

• Toast bread.
• Place bacon on top.
• Then tomatoes.
• Now cheese.
• Toast in toaster oven or microwave.
• You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!

BACON, EGGS, AND TOAST: MY VERSION

Steps:

• Prep: The first thing I do is get the eggs out of the fridge, the bacon and the bread. I try to get the eggs to room temp by putting them out early, but it isn't required. They may just take a bit longer to cook. Get your pan on the burner and pre-heat it to medium-ish. I start closer to medium low, then move it to medium when I'm there cooking the eggs.
• Now, the bacon. Ever used a microwave for your bacon? It's too easy, trust me. Take 2-3 slices and place them evenly on a paper towel. Cover with another piece of towel and get them on a microwave safe plate. Times may vary for this, but my oven is 1000 watts and the bacon gets nice and crispy how I like it in two minutes, thirty seconds. Adjust according to yours.
• Bread. Simple. Just place two slices in the toaster ready to go.
• Cooking: You've got your eggs next to the stove and your pan on and heated, your bacon is in the microwave, and the bread is standing by in the toaster.
• Set the microwave to 2:30 and hit start, press down the plunger on the toaster, put some butter in the pan to melt, and break the eggs into the pan. Don't worry about the toast or bacon getting done early, as they will keep warm from residual heat in their respective cooking implements. We're going to concentrate on the eggs.
• You've cracked them in there and they're beginning to turn white. At this point, I salt them and crack some liberal pepper over them. To taste, of course.
• Next, you'll see a sort of raised ring, about a half inch to inch around the yolk, of white. I constantly take the corner of my spatula and break through this to the cooking surface. What that does is expose more and more white to the heat and I like this part cooked and not runny, but the yolk really runny. Once this has set up, you're basically done. Shake the pan and look to see if you have any jiggly, clear bits. No? Put the eggs on a plate.
• Careful getting the bacon out of the microwave and towels. HOT. Put them on the plate as well.
• Butter the toast, put them on the plate.
• Sit down and feast like a King, or Queen, heheheh.
• I like to break the yolks, cut up the the eggs and mix it all together, and pile a fork full on a corner of the toast (repeat) and chow down like that, occasionally taking a bite of the savory bacon for a change of tongue scenery, if you will, but you eat it however you like, heheh.