Bacon Eggs Exotic Mushrooms Food

SCRAMBLED EGGS WITH BACON AND MUSHROOMS

Steps:

• First fry the bacon in a little butter until it's fairly crisp, then remove it to a warmed serving dish and chop it up quite small, and keep it warm. Next fry the mushrooms in the bacon fat, tossing them around the pan and only cooking them very lightly. Then remove them and add them to the bacon. Now take a saucepan and melt about ½ oz (10 g) of butter in it. Whisk the eggs together in a basin, season them with salt and pepper, then stir them into the butter, using a wooden spoon - keep stirring over a medium heat and scrape the base (and especially the corners) of the pan to prevent the eggs sticking. When they are half cooked (ie about half cooked egg and half liquid) remove the saucepan from the heat, add another knob of butter, then stir until the butter has melted and the eggs (which will go on cooking in the heat of the pan) are soft and glossy. Now mix in the mushroom and bacon, and pile the mixture on to toast or into a gratin dish.

BAKINBABY'S EGG & MUSHROOM BREAKFAST

Steps:

• Cook bacon till crisp in a 8-10" skillet; drain and cut bacon into 1/2" slices.
• Pour off grease and return 1-2 Tbsp (some folks suggest less) bacon grease back into pan and saute' onions & peppers about 5 minutes, stir in mushrooms; continue to cook over low heat until veggies are crisp tender ( not mushy);Place veggie mix in a small dish, set aside.
• Wipe skillet clean, add some olive oil to the skillet and scramble eggs.
• While the eggs are still soft, stir in cheese, continue cooking until eggs are just beginning to set not runny, but before they are setting up, add veggies, and immediately fold in bacon pieces right before serving.
• Serve on individual plates.

BACON AND EGGS WITH TOMATOES AND MUSHROOMS

Steps:

• In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
• In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
• Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
• Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
• In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.

BAKED EGGS WITH MUSHROOMS BACON AND ONION

Steps:

• Preheat oven to 200C-Gas Mark 6, Fan Oven 190°C.
• Grill bacon until crisp.
• Finely slice mushrooms and fry with sliced onions in olive oil until softened.
• Divide between 4 small shallow dishes - and then crack an egg into each one, topped with a tablespoon of creme fraiche and season well.
• Bake in oven for 8-10 minutes or until egg is set, ship the crispy bacon into pieces and sprinkle over the baked eggs serve with plenty of crusty bread.

BACON, EGG AND MUSHROOM FRIED RICE

Steps:

• Heat a wok over a high heat and add the vegetable oil.
• Tip the beaten eggs into the wok, stir to scramble, then remove and set aside.
• Put the bacon into the same wok and stir fry until browned and slightly crisp.
• Throw in the frozen peas and mushrooms and stir fry for less than a minute. Add the rice and mix well until the rice has broken down.
• Return the eggs to the wok. Season with light soy sauce, sesame oil and a pinch of white pepper. Serve immediately.

SCRAMBLED EGGS AND MUSHROOMS (1953)

Steps:

• Whip eggs and stir in butter.
• Place bacon in a skillet and fry until crisp.
• Remove bacon but leave drippings in pan.
• Add mushrooms to drippings.
• Cover and cook for 15 minutes.
• Remove cover and cook until browned.
• Stir bacon pieces and onion into egg mixture.
• Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking.
• Season to taste.

EGG, BACON, MUSHROOM, AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350°; butter a shallow 2-quart casserole.
• In a large skillet, cook the bacon until crisp; drain well and crumble.
• Add the green onions and 1 tablespoon butter to the pan and cook for 2 minutes, stirring.
• Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat.
• In a medium bowl, beat the eggs, milk, salt, and pepper together.
• Stir in the cheese and mushroom mixture.
• Pour into the prepared dish and bake, uncovered, for 30-35 minutes, or until puffed and set.