Bacon And Eggs Creamed Served On Toast Recipes

Steps:

• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
• Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

Steps:

• Spread a little mayonnaise in center of each toast. Place an egg quarter on top, cut side up. Sprinkle with salt and pepper. Dab a little mayonnaise on center of each egg yolk and rest a piece of bacon on top. Sprinkle with chives and serve.

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Steps:

• Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through.
• Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
• Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Whisk eggs, milk and Parmesan in pie plate until blended. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides. Add to skillet, in batches if necessary; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
• Serve topped with syrup.

Steps:

• 1. Fry 4 slices of bacon. Drain on a paper towel. Chop into little pieces.
• 2. For hard boiled eggs: Put eggs in cold water with 1 teas. vinegar. Bring to a boil,turn heat down to med. Cook 5 minutes. Take off heat. Cover pan. Let sit in hot water 10-12 minutes. Open can of soup..start warming soup , a little water may be added.. keep it a gravy consistity.
• 3. Remove eggs, put in cold water .. to stop the cooking. Shell and cut into quarters
• 4. Add bacon to soup, parsley, salt and pepper to taste. Keep warm while you make the toast. Fold in eggs...carefully, Serve on toast . I like to add a little white pepper... for a wee bit of kick!
• 5. MY puppy waiting... she thinks ..HA! I am making breakfast for her!

Steps:

• Blend butter and flour in a sauce pan over low heat.
• Add salt and pepper.
• Add milk slowly, stirring constantly to avoid lumping. When blended, increase heat to medium and cook, still stirring, until mixture thickens and bubbles.
• Chop boiled eggs, add to white sauce, and serve over hot buttered toast.
• Sprinkle bacon over top.

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.

Steps:

• Prep: The first thing I do is get the eggs out of the fridge, the bacon and the bread. I try to get the eggs to room temp by putting them out early, but it isn't required. They may just take a bit longer to cook. Get your pan on the burner and pre-heat it to medium-ish. I start closer to medium low, then move it to medium when I'm there cooking the eggs.
• Now, the bacon. Ever used a microwave for your bacon? It's too easy, trust me. Take 2-3 slices and place them evenly on a paper towel. Cover with another piece of towel and get them on a microwave safe plate. Times may vary for this, but my oven is 1000 watts and the bacon gets nice and crispy how I like it in two minutes, thirty seconds. Adjust according to yours.
• Bread. Simple. Just place two slices in the toaster ready to go.
• Cooking: You've got your eggs next to the stove and your pan on and heated, your bacon is in the microwave, and the bread is standing by in the toaster.
• Set the microwave to 2:30 and hit start, press down the plunger on the toaster, put some butter in the pan to melt, and break the eggs into the pan. Don't worry about the toast or bacon getting done early, as they will keep warm from residual heat in their respective cooking implements. We're going to concentrate on the eggs.
• You've cracked them in there and they're beginning to turn white. At this point, I salt them and crack some liberal pepper over them. To taste, of course.
• Next, you'll see a sort of raised ring, about a half inch to inch around the yolk, of white. I constantly take the corner of my spatula and break through this to the cooking surface. What that does is expose more and more white to the heat and I like this part cooked and not runny, but the yolk really runny. Once this has set up, you're basically done. Shake the pan and look to see if you have any jiggly, clear bits. No? Put the eggs on a plate.
• Careful getting the bacon out of the microwave and towels. HOT. Put them on the plate as well.
• Butter the toast, put them on the plate.
• Sit down and feast like a King, or Queen, heheheh.
• I like to break the yolks, cut up the the eggs and mix it all together, and pile a fork full on a corner of the toast (repeat) and chow down like that, occasionally taking a bite of the savory bacon for a change of tongue scenery, if you will, but you eat it however you like, heheh.

Steps:

• Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
• In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.

Steps:

• Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.