CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
FRIED EGGS AND BACON
This seems a simple enough dish to make--everybody knows how, right? Well, maybe not. I can think of a few teenagers who wouldn't have a clue. My mother made this often, on demand, served with toast on the side. And so do I. Photo by: http://media.beta.photobucket.com
Provided by Ellen Bales @Starwriter
Categories Eggs
Number Of Ingredients 5
Steps:
- Put the bacon strips in a large frying pan on medium-high. As bacon begins to cook, reduce heat to medium so the bacon doesn't spatter or burn. Cook slowly until it is done on one side; then turn and cook slowly on second side, to desired crispness.
- Remove pan from heat and transfer bacon to a paper towel-lined plate and cover to keep it warm. Allow frying pan to cool for a few minutes before cooking eggs.
- Break each egg into a small cup or bowl and then slip egg into the warm bacon grease in pan. Place pan back over low heat and cook eggs slowly.
- When the eggs are cooked on the bottom, tip the pan and baste them with a little hot bacon grease to cook the tops. Cut the eggs apart with a spatula and lift onto a plate.
- Serve with buttered toast. Add jam, preserves, honey, apple butter, or a mixture of cinnamon and sugar (my personal favorite!)
BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
- Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
- Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.
BRAISED BACON WITH COLCANNON CAKES
A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup
Provided by Angela Boggiano
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.
- Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.
- Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.
- Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.
- Slice the bacon and serve with the potato cakes, eggs and ketchup.
Nutrition Facts : Calories 479 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY
This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
- Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
- Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
- In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
- Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
- Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
- Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
- To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
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DEEP-FRIED DEVILLED EGGS & BACON - TASTE AND TIPPLE
From tasteandtipple.ca
Ratings 6Servings 6Cuisine CanadianCategory Snack
- Place eggs into boiling water and boil for 10 minutes. Drain well and plunge into ice water. Cool, shell and cut in half. Remove yolks.
- Combine yolks, chopped chipotle pepper in adobo sauce, mayonnaise and season with salt and pepper in the small bowl of a food processor. Blitz until the mixture is smooth and creamy. Transfer to a small plastic sandwich bag or piping bag fitted with a round tip. Reserve in the refrigerator.
- Place flour in a shallow bowl and season with salt and pepper. Beat egg in a shallow bowl and season with salt and pepper. Place panko in a small bowl. Coat egg white halves in flour, then egg and, lastly, panko. Reserve.
- Heat oil in a saucepan or small wok. When oil is 350°F (180°C) and a cube of bread browns in 15 seconds, add the coated egg whites. Fry for 1 to 2 minutes until golden on both sides. Remove egg whites to paper-towel-lined plate. Season with salt while hot. When all have been fried, snip a ½-inch hole in the corner of the plastic bag (if using) and pipe the egg yolk mixture into the centre of each white.
SHEET PAN BACON AND EGGS - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (2)Total Time 30 minsCategory BreakfastCalories 306 per serving
- Preheat oven to 400°F. Lightly grease a sheet pan with cooking oil spray. To make clean-up easier, you can also line the sheet pan with foil and grease the surface of the foil. (This will make cleaning the sheet pan much easier later).
- Lay bacon across the surface of the sheet pan, trying your best to not have the bacon slices overlap.
- Place bacon into the oven and cook about 10-15 minutes or until bacon is starting to get crispy. (How long you cook the bacon for depends on your preference for how you like your bacon. I like mine to be still a little chewy but also crispy so I cooked mine 15 minutes initially. Keep in mind you'll only be cooking the bacon 5 more minutes after this, so the bacon should be about 5 minutes away from your desired consistency at this point.)
- Remove sheet pan from oven and arrange bacon so that you have six wells where you can place the eggs. Crack eggs into the wells.
POTATO CHAMP CAKES WITH CRISPY BACON AND FRIED EGGS
From deliciousmagazine.co.uk
5/5 (2)Total Time 30 minsCategory Savoury Pancake RecipesCalories 532 per serving
- Put the potatoes in a large pan, cover with cold salted water, bring to the boil, then simmer for 15 minutes until soft. Drain the potatoes well, then return to the empty pan. Leave for a few minutes to steam dry, then mash well.
- Meanwhile, put the milk and spring onions in a small pan. Bring to a simmer and cook for 1-2 minutes. Mix into the mashed potato with the horseradish, butter and plenty of salt and pepper to make a stiff mash. Set aside and, when cool enough to handle, shape into 8 equal patties (flour your hands to prevent sticking).
- Set the oven to warm. Heat half the oil in a non-stick frying pan over a medium heat, then add 4 champ cakes and fry for about 3 minutes on each side until golden brown and heated through. Transfer to a baking tray and keep warm in the oven while you add the remaining oil and fry the rest of the cakes.
- Wipe out the pan and add a splash of oil, then cook the bacon for a few minutes on each side until crisp. Move the bacon to the edges of the pan, then fry the eggs in the bacon fat until they’re cooked to your liking.
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