Spicy Bacon Tomato Brunch Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

Steps:

• In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.
• Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.
• Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.
• Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.

Steps:

• Preheat oven to 350°F.
• Stir together brown sugar, cayenne, and black pepper in a small bowl.
• Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.

Steps:

• Preheat an oven to 400 degrees F.
• Line a large baking tray with parchment paper. Arrange the bacon on the tray, and bake for 10 minutes or until crisp. Drain the bacon on paper towels.
• Meanwhile, whisk together the eggs, cream and salt. Melt the butter in a nonstick frying pan over high heat, taking care not to let it burn. Pour the egg mixture into the pan, and cook for 20 seconds, or until the eggs just set around the edge. With a wooden spoon, gently bring the egg from the outside of the pan and fold it over itself to the center. Leave the eggs to cook for another 20 seconds, and then fold them again in the same way. When the eggs are just set, remembering that they will continue cooking as they rest, remove the heat.
• Insert a couple bacon pieces into each bread roll and top them with some egg, arugula, and a spoonful of the tomato relish.
• Heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for another 2 to 3 minutes. Add the capsicums and sweat, stirring occasionally, for 10 minutes or until soft. Add the spices, chile and tomato paste and cook, stirring, for 5 minutes. Add in the sugar, bay leaf and tomatoes. Bring the pan to a low simmer and cook for 40 minutes. Season with salt and pepper, to taste, before serving.
• Photo credit: Petrina Tinslay Photography

Steps:

• Remove rind from bacon and tear into bite sized pieces.
• Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
• Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
• Reduce temperature to low and simmer for 10 minutes.
• Meanwhile toast bread and cut into small squares as croutons.
• Serve soup in bowl with croutons sprinled over the top.

Steps:

• Combine the seasonings; sprinkle over both sides of bacon. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake at 450° for 10 minutes., Drizzle with 1 tablespoon syrup. Turn bacon and drizzle with remaining syrup. Bake for 6-10 minutes longer or until browned. Remove to paper towels. Serve warm.

Steps:

• Cut the bacon into small strips and add to saucepan.
• Cook over medium heat.
• Finely chop the onion and garlic; add to saucepan and fry with ginger until soft and translucent (not brown).
• When vegetables are cooked, open tomatoes and cut into small pieces; add tomatoes and juice to saucepan with salt and pepper.
• The secret of this recipe is to keep cooking over a medium heat, stirring occasionally, until the tomato juice has reduced to a thickish sauce.
• When desired thickness is reached, serve on toast -- it certainly wakes those taste buds up.