Steak And Bacon Scramble Food

STEAK AND EGGS BREAKFAST

Steps:

• Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
• Spray the grill with oil. Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill.
• While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes.
• When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest.
• While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, about 5 minutes.
• Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and the eggs with red pepper flakes, garnish with chopped parsley, and dig in!

BACON WRAPPED STEAK

Steps:

• preheat oven to 420 degrees F.
• wrap each steak with a strip of bacon.
• put the olive oil in a large pan and heat the pan until you can move the olive oil around easily.
• put your steaks in the pan and if you hear a sizzling noise that is good if not take the steaks out and heat it longer.
• cook the steaks for 1 min on each side.
• place the rosemary (or thyme) sprigs, garlic, and butter in the pan with the steaks.
• flip steaks and continue to cook them 1 minute on each side until they have cooked a total of 3 minutes on each side.
• put the steaks in the oven for 8 mins .
• remove steaks from the oven and let them rest for 2 minutes.
• remove the rosemary (or thyme) sprigs and the garlic from the pan, leaving all of the liquid.
• pour red wine into the liquid left over in the pan.
• cook the juices and red wine over low heat until boiling.
• add the juice from the meat resting pan into the mix of liquids left over in the pan and it makes an amazing sauce.
• plate the steak and pour the sauce over it. ENJOY!

SPANISH-STYLE PATATAS BRAVAS SCRAMBLE WITH BACON AND PIMENTóN AIOLI

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Thoroughly rinse produce and pat dry. Mince garlic. Peel and cut red onion into a 1/2" dice. Cut potatoes into 1/2" dice. Stem and coarsely chop parsley. Zest and halve lime. Drain canned diced tomatoes. Cut bacon into a medium dice. 2 Cook the Bacon Place bacon in a medium pan over medium-high heat and cook for about 10 minutes until crispy. Transfer cooked bacon bits to a paper towel-lined plate. Remove all but 2 tsp. of rendered fat from the pan. 3 Make the Aioli and Cook the Eggs While bacon is cooking, combine mayo, juice of half the lime, half the paprika, garlic, and a pinch of salt and pepper. Mix until all ingredients are combined. Place in refrigerator until ready to plate. Heat 1 tsp. of olive oil in in a medium pan over medium heat. Cook eggs for about 3 to 5 minutes, stirring until cooked through and fluffy. Season with a pinch of salt and pepper and remove to a plate. 4 Cook the Potatoes Heat reserved bacon drippings in pan over medium heat. Add potatoes and cook for about 8-10 minutes until crispy on the outside and tender on the inside. Cooking the potatoes in bacon drippings is a real flavor power play, infusing and reinforcing the smoky flavor of the Pimentón in the dish. For crispy potatoes, remove potatoes to a plate, then return pan to heat and add 1 tsp. olive oil and diced onion to pan and cook for 2 minutes until soft. For softer, authentic patatas bravas, leave potatoes in pan and add diced onion directly to pan. 5 Finish the Tomato Sauce Add white cooking wine to pan with onions and (if you left 'em in) potatoes, and cook for 2 minutes. Next, add drained tomatoes, remaining paprika, parsley (reserving some for garnish), and a pinch of salt and pepper. Cook for 4-5 minutes, or until almost all liquid has been absorbed. 6 Plate the Dish Divide potatoes between two bowls (if you kept it separate from the sauce, layer tomato sauce on top) and top with scrambled eggs. Garnish with crispy bacon, parsley, lime zest, aioli, and remaining lime half, quartered.

MEAT AND POTATO SCRAMBLE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
• Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
• Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

SUMMER EGG AND BACON SCRAMBLE

Steps:

• Heat oil in frypam.
• Fry onion, peppers and bacon.
• Mix eggs in a bowl with milk.
• Season well.
• Stir eggs into frypan.
• Cook gently for 5 minutes or till just scrambled.
• Serve piled onto buttered toast.
• Dig in !

SYDNEY'S BACON & EGG SCRAMBLE

Steps:

• Cook bacon until crisp. I do it in the microwave to reduce fat. Crumble when cool.
• In a small bowl, beat eggs with water, onion powder, salt and pepper.
• In a small frying pan, melt butter until bubbling.
• Add beaten eggs and crumbled bacon.
• Stir until eggs have set.
• Enjoy!

STEAK AND EGGS MIGAS

Steps:

• For the steak rub: Combine the sugar, espresso powder, chile de arbol powder, coriander, cumin, granulated garlic, ginger, granulated onion and oregano in a small bowl until well mixed.
• For the steak: Pound the steaks with a meat mallet to an even thickness. Coat the steaks with the oil and then rub with the steak rub. Heat a large cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Place each steak in the hot pan and cook until browned, about 4 minutes per side for medium rare. Remove from the heat and allow to rest 5 minutes before slicing on the bias.
• Reduce the heat to medium-high. Place the limes cut-side down in the hot pan and cook until slightly charred, 3 to 5 minutes. Remove from the heat and set aside until ready to serve.
• For the salsa: Place the cilantro, tomatoes, garlic and jalapeno in a medium bowl and stir to combine. Add salt, pepper and hot sauce to taste.
• For the eggs migas: Heat the tortillas directly over a flame or on a grill pan over high heat until heated through and just beginning to brown, about 1 minute per side. Remove from the heat. Slice the tortillas in half and then into 1/2-inch strips (the length of the strips will vary). Set aside.
• To a nonstick pan over medium heat, add the cold butter and cook until melted. Add the eggs and scramble slightly until beginning to come together but still runny, about 2 minutes. Add the tortilla strips and mix, cooking until the eggs reach desired consistency, 2 to 5 minutes. Season with salt and pepper.
• Top the sliced steak with some eggs and sprinkle with the chopped cilantro and spring onions. Serve with the salsa and charred limes on the side.

BACON STEAK WITH CARAMELIZED BUTTER

Steps:

• Wrap 1 slice of bacon around the edge of each steak, and secure with a wooden pick.
• In a medium skillet, heat oil over medium-high heat. Cook steaks for 4 to 6 minutes per side, or until steaks reach desired degree of doneness.
• In a small bowl, combine brown sugar, butter, and chipotle mustard. Spread on steaks, and cook briefly to melt sauce. Serve immediately.
• Note: Remove wooden picks from steaks before serving.

HEALTHY STEAK AND EGGS SCRAMBLE

Steps:

• heat medium shillet on medium high heat.
• add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
• While potatoes are cooking, add eggs and milk in small bowl and beat well.
• add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
• drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
• top with cheese and serve.

STEAK WITH CREAMY BACON SAUCE

Steps:

• Heat a cast iron pan to medium high. Add the bacon to the pan and cook it on both sides until crispy. When it is done cooking place it on a paper towel to drain the extra fat.
• Season the beef steaks with salt and pepper and add them to the pan with the sizzling bacon fat. Add the garlic cloves (whole) in the pan. Sear the steaks 3-4 minutes per side (depending on the thickness and desired temperature).
• Remove the steak on a cooling rack and allow at least 5 minutes of rest time before slicing.
• Remove and discard the garlic cloves from the pan. Reduce the heat to a low temperature and add the cream. Then add the liquid smoke (optional) and the parmesan and start stirring. Keep the temperature low and continue stirring. The sauce should thicken in 4-5 minutes. Then chop the bacon to small pieces and add it to the cream.
• Taste the sauce for seasoning before serving. Add salt and pepper if needed. Serve the steak drizzled with the sauce.

POTATO, BACON AND EGG SCRAMBLE

Steps:

• Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
• Beat eggs, milk, salt, and pepper until well mixed; set aside.
• Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
• Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
• Sprinkle with bacon.

BACON AND POTATO SCRAMBLE

Steps:

• Brown the bacon pieces in a skillet.
• Remove the bacon from the pan using a slotted spoon.
• Reserve.
• Add the potatoes and onions to the pan.
• Brown, stirring frequently.
• Return the bacon pieces.
• Add the eggs and scramble with the potatoes.
• Top with the cheese and cover for 1 minute (or until melted).
• Serve warm.