Vincents Country Bacon And Eggs Food

VINCENT'S COUNTRY BACON AND EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat to 390 degrees F (199 degrees C) or use the "Combo 2" setting.) Line a baking sheet with aluminum foil; arrange bacon slices on top.
• Bake in the preheated oven until bacon is partially cooked through but not crispy, about 10 minutes in the conventional oven and 6 to 7 minutes in the countertop induction oven.
• Reduce oven temperature to 375 degrees F (190 degrees C); reduce countertop induction oven temperature to 325 degrees F (163 degrees C).
• Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add spinach; season with salt and pepper. Cook and stir until spinach turns dark green, 3 to 5 minutes. Remove from heat.
• Cut four 2-inch holes 3/4 of the way through each loaf, evenly spaced apart, using a small serrated knife. Remove bread cutouts with your fingers; discard or set aside for another use.
• Press 1 tablespoon of the spinach mixture into the bottom of each hole. Line each hole with 1 slice of bacon. Crack 1 egg into each hole; top with 1 tablespoon half-and-half. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan cheese over half-and-half. Transfer loaves to a baking sheet.
• Bake in the preheated oven until eggs are set, about 15 minutes.

VINCENT'S COUNTRY BACON AND EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a countertop induction oven, preheat to 390 degrees F (199 degrees C) or use the "Combo 2" setting.
• Line a baking sheet with aluminum foil; arrange bacon slices on top.
• Bake in the preheated oven until bacon is partially cooked through but not crispy, about 10 minutes in the conventional oven and 6 to 7 minutes in the countertop induction oven.
• Reduce oven temperature to 375 degrees F (190 degrees C), or reduce countertop induction oven temperature to 325 degrees F (163 degrees C).
• Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add spinach; season with salt and pepper. Cook and stir until spinach turns dark green, 3 to 5 minutes. Remove from heat.
• Cut four 2-inch holes 3/4 of the way through each loaf, evenly spaced apart, using a small serrated knife. Remove bread cutouts with your fingers; discard or set aside for another use.
• Press 1 tablespoon of the spinach mixture into the bottom of each hole. Line each hole with 1 slice of bacon.
• Crack 1 egg into each hole; top with 1 tablespoon half-and-half. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan cheese over half-and-half. Transfer loaves to a baking sheet.
• Bake in the preheated oven until eggs are set, about 15 minutes.

BACON AND EGG SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
• Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
• Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

BACON AND EGG SQUARES

Steps:

• Heat oven to 450ºF.
• Crumble hash browns into 15x10x1-inch pan sprayed with cooking spray; press gently to form even layer.
• Bake 15 to 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in large bowl until blended; stir in half each of the cheese and bacon.
• Reduce oven temperature to 350ºF. Pour egg mixture over crust; bake 15 to 20 min. or until set. Remove from oven. Top with remaining bacon and cheese; sprinkle with onions. Let stand 5 min. before cutting to serve.