Bacon Egg And Cheese Egg Salad Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
• Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
• Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
• While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

Steps:

• Preheat the oven to 375 degrees F.
• To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
• Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
• Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.

Steps:

• Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
• In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
• Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Roll each piece of bread to thinly flatten.
• Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
• Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
• Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
• Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
• Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
• Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

Steps:

• Using a knife cut the outside of the egg white just as far as the yolk, and carefully remove the egg white leaving the yolks intact.
• Mash the egg yolks and stir with the mayonnaise, bacon, vinegar, cheese, and salt.
• Fill the egg white halves with the mixture.
• Top with the crumbled bacon.

Steps:

• In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
• In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
• Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
• Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.

Steps:

• Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
• Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
• Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
• To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
• Place eggs in medium bowl. Mash eggs with potato masher until evenly mashed. Stir in cheese, mayonnaise, paprika, salt and pepper. Stir in bacon.
• Spread egg mixture on each of 4 slices bread.(I like 12-grain). Top with remaining bread.

Steps:

• Combine ingredients in a mixing bowl and season with salt and pepper.

Steps:

• Heat oven to 400ºF.
• Place 4 bacon slices, with long sides together, on foil-covered pizza pan sprayed with cooking spray. Weave remaining bacon slices, 1 at a time, horizontally though bacon slices on pizza pan to form lattice pattern.
• Bake 20 min. or until crisp and golden brown.
• Meanwhile, cook potatoes in hot oil in skillet as directed on package. Spoon into 9-inch pie plate. Use bottom of dry measuring cup to press potato mixture onto bottom and up side of pie plate. Sprinkle with pepper.
• Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until well blended. Stir in milk. Add shredded cheese and onions; mix well.
• Reduce oven temperature to 350ºF. Pour cream cheese filling into potato crust. Bake 30 min. or until center is almost set. Meanwhile, use wide spatula to carefully transfer bacon lattice from pizza pan to double layer of paper towels to drain.
• Place bacon on top of potato mixture; brush with syrup. Bake 10 to 15 min. or until bacon is heated through.

Steps:

• Heat a pan of water until simmering, add the eggs and boil for 6 mins. cool completely under cold water, peel and set aside.
• Meanwhile, heat a griddle pan, then fry the bacon for 5 mins until crisp. Remove from the pan, chop into large pieces and leave to cool.
• Add the tomatoes and bread to the pan and fry for 2 - 3 mins until the bread is crisp and the tomatoes are starting to char. Remove from the heat, chop the bread into bite-sized croutons and set aside.
• To make the dressing, put the mayonnaise in a bowl and squeeze in the lemon juice. Add the Parmesan, mix, then season with pepper.
• Separate the lettuce leaves and put in a large bowl. Add the bacon, tomatoes ad croutons, toss lightly, then divide among four serving plates. Cut the eggs in half and add one egg to each plate. Drizzle the dressing over.

Steps:

• Scramble eggs until desired doneness is reached.
• While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
• Spread 1 tablespoon of salsa on bottom half of tortilla.
• Place half the eggs over the salsa.
• Top eggs evenly with 1/4 cup of cheese.
• Place half of the bacon over the eggs and fold the top half of the tortilla over.
• Repeat steps 3, 4, 5 and 6 for remaining tortilla.
• Place both tortillas in a 10-inch skillet sprayed with cooking spray.
• Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
• Cut each quesadilla in half; eat and enjoy.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
• Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
• Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
• Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
• Place rolls seam-side down in the prepared pie plate.
• Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
• Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

Steps:

• Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.

Steps:

• Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
• While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
• When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
• Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.

Steps:

• In a large bowl, combine the first seven ingredients.
• Add the eggs and mix well.
• Cover and refrigerate for at least 2 hours.
• Serve on lettuce-lined croissants.