BACON, EGG AND CHEESE TOAST BOWLS
Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
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.
MUSHROOM, BACON & TOMATO FRENCH TOAST
Top French toast with mushrooms, bacon and tomato for a decadent start to the weekend. This is a brunch recipe to impress
Provided by Esther Clark
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 9
Steps:
- Heat the grill to high. Grill the bacon for 5-6 mins, then set aside.
- Put the cherry tomatoes on a baking tray and grill for 5 mins. Mix with the tomato chutney and set aside.
- Fry the mushrooms in ½ tbsp olive oil for 5 mins and set aside.
- Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
- Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until both sides are golden. Top with the tomato mix, bacon and mushrooms.
Nutrition Facts : Calories 657 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 3.3 milligram of sodium
BACON, EGGS, AND TOAST: MY VERSION
This is more of a technique than a recipe, as we all probably know how to make these separately, but the groove is in how to get them all to the plate hot at the same time. Required is a pan and a spatula, a microwave, and a toaster. You think you can't have breakfast on the fly? I'll have you eating in about 5 minutes. Promise.
Provided by OH795
Categories Breakfast
Time 5m
Yield 1 Darned good breakfast, 1 serving(s)
Number Of Ingredients 6
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.
BACON-TOMATO CHEESE TOASTS
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
- Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
B.E.L.T (BACON, EGG, LETTUCE AND TOMATO)
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Season the tomato slices on a baking sheet with 1 teaspoon of the olive oil and some salt and pepper. Place a basil leaf on top of each slice and bake until the tomatoes are wilted, about 10 minutes.
- Heat a large nonstick pan, add the remaining 1 teaspoon olive oil and place 2 ring molds in the pan. Crack the eggs into the molds, reduce the heat to low and cover. Cook over low heat until the whites have cooked through, about 4 minutes. Season with salt and pepper and top with chives.
- Spread the mayonnaise on each slice of toast. Divide the bacon, lettuce and tomato between the bread slices. Place an egg on top of each sandwich and serve.
FRENCH TOAST WITH BACON, ONION AND TOMATO JAM
Provided by Anne Burrell
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the filling: Toss the bacon into a large skillet with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crisp, about 13 minutes. Spoon off about half of the drippings. Add the onion to the pan and season with salt and the red pepper flakes. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 more minutes. Add the tomato, season with more salt and cook another 8 to 10 minutes, or until the tomato is soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
- Make the French toast: Preheat the oven to 200 degrees F. In a wide dish, combine the eggs, milk, cayenne (if using) and a pinch of salt. Beat until smooth and homogeneous.
- Lay 4 slices of bread on a work surface. Sprinkle each piece of bread lightly with cheese (use about half of the cheese). Spoon a quarter of the bacon filling onto each piece of bread, then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure. Working in batches, soak each "toast" in the egg mixture, about 1 minute; flip and soak the other side.
- While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat. Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
- Make the eggs and assemble: Coat a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives and serve immediately.
BACON AND TOMATO HASH
Provided by Nigella Lawson : Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Cut each piece of bacon into 3 or 4 pieces. Heat oil in a skillet. When oil is hot, fry bacon until crispy (the bacon will also give up flavorful fat of its own). Remove the bacon to a piece of kitchen towel.
- Add the diced tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.
- Scatter with some parsley and freshly ground black pepper, and serve with bread to dip in the oily juices.
CRISP BACON & AVOCADO TOASTS
Brighten up lunch times with this delicious alternative to the BLT
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
- Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.
Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.08 milligram of sodium
BACON, EGG, AND CHEESE BAKED FRENCH TOAST
Is this the ultimate brunch centerpiece? We think so! It's a flavor cross of the world's best breakfast sandwich and a classic egg-and-cheese strata-and you can prep it up to a day in advance. Next morning, slide the whole shebang into the oven and watch it puff up dramatically into a sliceable feast.
Provided by Sarah Carey
Time 6h15m
Yield Serves 8 to 12
Number Of Ingredients 9
Steps:
- Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
- Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
- In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
- Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
- Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.
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