EGG CUPS AND BACON SOLDIERS RECIPE BY TASTY
Here's what you need: pre-sliced sandwich bread, streaky bacon, butter, salt, pepper
Provided by Evelyn Liu
Categories Breakfast
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 190°C (375°F).
- Cut the crusts off the bread.
- Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
- Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
- Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
- At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
- Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
- Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
- Dip and Enjoy!
Nutrition Facts : Calories 92 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
BACON AND EGG DIP
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Chop the egg whites and yolks separately and put them in separate bowls.
- Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
- Serve with assorted crudite for dipping.
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
BACON PANCAKE DIPPERS
Skip the forks and use your fingers to dip these pancake-coated bacon strips into maple syrup. Something magical happens when a crispy piece of bacon gets a warm hug from a pillowy soft pancake... A flavor and texture explosion takes place. In this recipe, I spoon pancake batter around and then directly on top of the cooked bacon strip so the bacon remains crunchy while the batter cooks all the way through.
Provided by Kelly Senyei
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the bacon in a single layer on the prepared baking sheet, spacing the slices apart so they aren't touching.
- Bake the bacon until it reaches your desired level of crispiness, 10 to 15 minutes. Remove from the oven and set aside.
- In a large bowl, whisk together the flour with the sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the milk, sour cream, egg and 2 tablespoons melted butter.
- Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
- Grease a griddle or large nonstick skillet with butter.
- Working in batches, arrange slices of the cooked bacon on the griddle, spacing them at least 3 inches apart. Spoon the pancake batter around and on top of each bacon strip and cook until bubbles form across the outside edges of the batter. Flip the pancake dippers once and continue cooking until they are cooked through. Repeat with the remaining bacon and pancake batter.
- Serve the pancake dippers warm with maple syrup for dipping.
DEVILED EGG DIP
This is a cool variation on deviled eggs, one I think is a great addition to Football Sundays -- and my husband agrees! Serve with crackers.
Provided by Maria
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
- Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 2.3 g, Cholesterol 103.7 mg, Fat 6.3 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 2.3 g, Sodium 295.2 mg, Sugar 1.9 g
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