BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
- Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
- Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.
SWISS CANADIAN BACON AND EGGS
Make and share this Swiss Canadian Bacon and Eggs recipe from Food.com.
Provided by MeliBug
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Whisk eggs, milk, salt and pepper together in a medium bowl until well blended. Reserve 2 tablespoons of green onions and stir the rest into egg mixture.
- Spray a 12 inch ovenproof skillet with cooking spray. Heat over medium-low heat until hot.
- Add egg mixture. Cover and cook for 14 minutes or until almost set.
- Arrange Canadian bacon in pinwheel on top of egg mixture. Sprinkle with cheese.
- Broil for 2 minutes or until cheese is bubbly.
- Top off with 2 tablespoons of green onions. Cut and serve!
Nutrition Facts : Calories 308.4, Fat 20, SaturatedFat 8.9, Cholesterol 464.2, Sodium 893.6, Carbohydrate 4.4, Fiber 0.4, Sugar 1.4, Protein 26.5
EGGS BENEDICT WITH CANADIAN BACON AND SPINACH
Provided by Tyler Florence
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Foolproof Hollandaise:
- To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
- Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
- Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
- When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm.
- Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.
- Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
- Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes.
- Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.
HOMEMADE CANADIAN BACON
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
Provided by Chef Jeff Garland
Categories Pork
Time P8DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
Nutrition Facts : Calories 298.6, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 57.4, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 22.7
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