BACON LATTICE BREAKFAST PIE
All the creamy, eggy deliciousness of a quiche, but with a rustic look and simple preparation -- and did we mention the crispy bacon lattice topping?
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
- Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
- Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.
BACON LATTICE TURKEY
Make and share this Bacon Lattice Turkey recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- To make the bacon butter: Pulse the butter, chopped bacon, and herbs until smooth in a food processor fitted with the blade attachment.
- Remove the giblets and neck from the turkey's cavity. Save the neck for making stock and the giblets for making gravy. Set the turkey breast-side up on a roasting rack set inside a roasting pan. Liberally rub the turkey inside and out with the bacon butter. Put the onion pieces in the cavity of the turkey. Tie the turkey's legs together with a piece of kitchen twine, if desired.
- Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast.
- Lay 8 slices of bacon side by side on a piece of parchment or waxed paper. Make sure the slices are as close together as possible. Working from the bottom up, weave another 8 slices of bacon into the first layer. Again, make sure these slices are as close together as possible.
- Place the woven bacon onto the turkey breasts: Set the piece of paper next to the roasting pan and line the bacon blanket up at an angle to create a diamond. Carefully flip the paper over the turkey breast. Don't worry about aligning it perfectly - you will still be able to move the blanket a little once you get it into place. Remove the parchment and tuck the blanket in and around the breast and into the leg crease. Trim any excessive overhanging bacon with scissors, if desired.
- Heat the oven to 425°F Pour 2 cups of water into the roasting pan underneath the turkey. This will create steam in the oven and prevent the bacon from rapidly shrinking and falling off the bird. Roast the turkey for 30 minutes to darken and crisp the skin.
- Reduce the oven temperature to 325°F and roast for an additional 2 to 2 1/2 hours. The rule of thumb for cooking a turkey is 13 minutes per pound, but more important than time is the temperature of the turkey.
- Use a probe thermometer to test the turkey in 3 places: the breast, the outer thigh, and between the thigh and breast. The turkey should reach 165°F in all 3 places.
- Carefully remove the turkey and the roasting rack to a cutting board or rimmed baking sheet. Rest the turkey for at least 30 minutes before carving. Use the drippings to make gravy, if desired.
Nutrition Facts : Calories 449.8, Fat 45, SaturatedFat 17.8, Cholesterol 78.4, Sodium 662.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 9.4
BACON-WRAPPED TURKEY WITH CHIPOTLE AND ORANGE
Knock their socks off this Thanksgiving with our Bacon-Wrapped Turkey with Chipotle and Orange recipe. Watch this easy-to-follow video tutorial to learn how to make this delicious bacon-wrapped turkey. Your guests' faces will light up when they see this extravagant turkey on the table!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 4h30m
Yield 13 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Blend first 4 ingredients in blender until smooth.
- Remove and discard neck and giblets from turkey cavities. Free legs from tucked position. (Do not cut band of skin.) Place oranges and bay leaves in chest cavity. Use rubber spatula or your fingers to loosen skin over breast, starting at body cavity opening by legs. Rub half the chipotle mixture onto meat under skin on breast, legs and thighs. If necessary, use wooden toothpicks to secure skin at opening. Return legs to tucked position and tie securely with string; turn wings back to hold neck skin in place. Rub remaining chipotle mixture evenly onto turkey skin.
- Place turkey, breast side up, on flat rack in roasting pan. Top with bacon. (See tip.) Tent turkey with foil.
- Bake 4 hours or until turkey is done (165ºF), uncovering after 3 hours. Remove turkey from pan; tent with foil. Let stand 15 min. before carving. Meanwhile, pour pan drippings into medium saucepan. Discard excess fat. Mix cornstarch and water until blended; gradually stir into drippings. Bring to boil, stirring constantly.
- Carve turkey. Serve with gravy.
Nutrition Facts : Calories 520, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 255 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 0.6459 g, Sugar 0 g, Protein 68 g
BACON LATTICE BREAKFAST PIE RECIPE BY TASTY
Here's what you need: eggs, whole milk, salt, pepper, green onion, shredded cheddar cheese, pie crust, bacon
Provided by Alix Traeger
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C)
- Add eggs to the bowl.
- In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.
- Add in the green onions and cheddar, and mix again.
- Pour the egg mixture into the pie crust and bake for 35-40 minutes or until set.
- Increase the oven temperature to 400°F (200°C).
- Lay the bacon on top of the pie and weave to make a lattice top.
- Bake again for 20 minutes or until bacon is crispy. Broil for crispier bacon.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 27 grams, Fat 24 grams, Fiber 1 gram, Protein 17 grams, Sugar 5 grams
ROAST TURKEY BREAST WRAPPED IN BACON
Wrap turkey breast, sausagemeat and cranberry sauce in streaky bacon to make an all-in-one main course that's guaranteed to impress your Christmas dinner guests
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 8
Steps:
- Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).
- Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.
- Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.
- Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you're finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one - it should read 75C when it's ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.
Nutrition Facts : Calories 469 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium
BACON-WRAPPED TURKEY
Steps:
- Add 2 cups water to pan. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer. Cover loosely with foil if bacon browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.
Nutrition Facts : Calories 496 calories, Fat 27g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 536mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.
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