Scalloped Eggs And Bacon Food

GREAT-GRANDMA'S SCALLOPED EGGS

Steps:

• Preheat oven to 350° F.
• Grease an 8" square glass baking dish and cover bottom with a layer of crumbs.
• Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon, dot with a few bits of butter, then repeat this layering process, finishing with a layer of buttered crumbs.
• Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish.
• Place, uncovered, in the oven until heated and browned, about 4-6 minutes.
• Serve over buttered toast, bagels or biscuits.
• Yield: 4 to 6 servings.
• Joanie's Note: This is good served over hash brown potatoes too!

SCALLOPED EGGS AND BACON

Steps:

• Preheat oven to 350 deg. F.
• Melt butter in medium skillet over medium heat. Add chopped onion; saute until tender. Whisk in flour until thoroughly combined. Add milk; continue stirring until thick. Add cheeses; stir until melted.
• Place 1/2 of eggs in bottom of small baking dish; pour 1/2 of cheese mixture over eggs.
• Sprinkle with 1/2 of bacon and 1/2 of fried onions. Repeat layers.
• Bake uncovered 15 to 20 minutes or until heated through.

SCALLOPS WRAPPED IN BACON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.

SCRAMBLED EGGS WITH BAY SCALLOPS AND BACON

Steps:

• Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
• Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
• Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
• Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
• Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
• To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
• Serve with toasted brioche and chilled prosecco.

SCALLOPED EGGS AND BACON

Steps:

• 1. Heat oven to 350. Melt butter in medium skillet over medium heat. Add chopped onion. Saute until tender. Whisk in flour until thouroughly combined. Add milk, continue stirring until thick. Add cheeses, stir until melted. Place 1/2 of the egss in bottom of 8x8 baking dish. Pour 1/2 the cheese sauce over the eggs. Sprinkle with 1/2 the bacon and 1/2 f the fried onions. Repeat layers. Bake uncovered 15 to 20 mins or until heated through.

SUNNY SCALLOPED EGGS

Steps:

• In a saucepan, saute celery and onion in margarine.
• Blend in flour.
• Cook and stir until bubbly.
• Add salt and milk and cook until thick.
• Stir in chopped parsley.
• In a greased casserole, place hard boiled eggs, cut in half and round side up.
• Pour sauce over eggs.
• Toss mixture of melted margarine and bread crumbs over top.
• Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.).