Open Face Bacon Jam And Egg Sandwich A1 Recipes

Steps:

• Cook eggs in medium nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. or until set, stirring frequently. Remove from heat.
• Place bacon pieces on muffin halves.
• Top with cheese, eggs and ketchup.

Steps:

• Preheat a panini press.
• Spread the bread slices with the jam, all way to the edges. Lay 3 strips of bacon on 4 of the bread slices, breaking the strips as needed to fit the bread. Top with the remaining bread slices, jam-side down. Butter both sides of the sandwiches and sprinkle with the Parmesan.
• Place the sandwiches on the panini press and cook until golden brown and the cheese is crispy, 2 to 3 minutes. Cut the sandwiches into 4 triangles and serve.

Steps:

• Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
• Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
• To a small nonstick skillet, add one egg at a time and cook sunny side up.
• While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
• To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
• Note: extra jam can be stored in the refrigerator for up to 2 weeks.

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until it starts browning, about 2 minutes. Add the onion, half of the tomatoes, and the thyme; cook until the onion softens, about 5 minutes. Add the collards and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook, stirring occasionally, until the collards are tender, about 10 minutes.
• Meanwhile, combine the remaining tomatoes, the avocado, hot sauce and 1 tablespoon olive oil in a medium bowl; season with salt and gently toss. Set aside.
• Heat the remaining 1 teaspoon olive oil in a separate large nonstick skillet over medium-high heat. Crack the eggs into the skillet and cook until the whites are almost set, about 3 minutes. Cover and cook until the whites are set but the yolks are still slightly runny, about 2 more minutes; season with salt and pepper.
• Meanwhile, toast the rolls. Top each half with 2 slices cheese, some collards and a fried egg. Serve with the avocado salad.

Steps:

• Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Steps:

• Chop the bacon and cook until crisp.
• Remove bacon from the pot, drain on paper towels.
• Using a small ammount of the drippings saute onion and garlic 5 minutes until soft and golden.
• Return bacon to the pot and add remaining ingredients.
• Cook on medium heat about 1 half hour or until thickened to a jam like consistency.
• You can let it cool a bit and pulse in a food processor a couple of times for a finer texture.
• Store refrigerated for 1-2 weeks.

Steps:

• Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

Steps:

• In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
• Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
• Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
• Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
• When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like.
• Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
• The possibilities are endless.
• Enjoy.