Eggs And Bacon Sur Le Plat Food

EGGS AND BACON SUR LE PLAT RECIPE:

Steps:

• Preheat oven to 375 degrees F. Generously grease custard cups, muffin cups, or small ramekins.
• Arrange bacon slices on a non-stick baking sheet. Bake for 10 to 15 minutes (depending on thickness of bacon) or until the bacon browns very slightly without becoming crisp or burned. Remove from oven and pat off excess grease with a paper towel. While the bacon is still hot (if the cooked bacon is allowed to cool, it will harden and become unmanageable), wrap the inside of each greased cup with bacon slices.
• Learn how to make Baked (Shirred) Eggs. Reduce oven temperature to 350 degrees F. Into a small dish, break one egg at a time; pour into prepared bacon-lined cup. Repeat with all eggs. Dot each cup with 1/2 teaspoon butter.
• Bake 12 to 15 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from oven and very gently unmold eggs onto individual serving plates. Season with salt and pepper and serve hot.
• Makes 8 servings.

EGG 'N' BACON SANDWICHES

Steps:

• In a small bowl, whisk the eggs, milk, salt and pepper. Divide between two 10-oz. microwave-safe custard cups coated with cooking spray. Microwave, uncovered, on high for 20 seconds. Stir; microwave 20-25 seconds longer or until center of egg is almost set. , Place a slice of bacon on each muffin half; top with egg and sprinkle with cheese. Microwave, uncovered, for 10-13 seconds or until cheese is melted. Let stand for 20-30 seconds before serving.

EGGS SUR LE PLAT

Steps:

• Preheat oven to 350°.
• Fry bacon in a heavy large ovenproof skillet over medium heat until light brown and much of the fat rendered.
• Add in the olive oil and garlic; cook for another minute.
• Add in the mushrooms; stir/saute for 5 minutes or until softened.
• Stir in the beans, wine, tarragon, hot red pepper flakes, salt, and pepper.
• Place the skillet in the oven, uncovered, and bake for 45 minutes to 1 hour, until the liquid is thickened, reduced, and bubbly.
• Leave the oven on.
• Using a large spoon or the bottom of a cup, make 4 equal-spaced indentations in the beans (or another 1 or 2 for additional eggs).
• Crack an egg into each indentation and return skillet to the oven.
• Bake 8-12 minutes or until the eggs are cooked to your liking.
• Serve warm from the skillet.

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

BACON 'N' EGG SANDWICHES

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.