3887. KALE, BACON and EGG WHOLE-WHEAT BREAKFAST SANDWICH

Makes one sandwich


1 whole-wheat bun

Mayonnaise or softened butter (optional)

1 strip bacon

1 1/2 cups kale, chopped into 1/2-inch ribbons

1 clove garlic, minced

1/4 teaspoon white wine vinegar

1 tablespoon vegetable oil

1 large egg

Toast the bun and set it on a plate. Spread with mayonnaise or butter, if desired.

In a medium skillet, cook the bacon until crisp, and set aside on a paper towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.

Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you're feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: Place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale.

Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.


bacon recipe source: The Kitchn (@thekitchn), September 2012

3686. CHILI WAFFLE SANDWICHES with CHEESY SCRAMBLED EGGS, BACON and AVOCADO

makes four sandwiches 


For the Chili Waffles:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
Pinch of salt
1/2 cup milk
2 eggs, beaten
1 tablespoon sambal oelek (or other chili garlic paste)
1 tablespoon Sriracha chili sauce
2 tablespoons unsalted butter, melted and cooled 

For the Cheesy Eggs:
1 tablespoon butter
8 eggs, beaten
1/3 cup shredded sharp cheddar 

For the Sandwiches:
8 strips bacon, cooked
2 avocados, sliced
1 lime, cut into sections 

For the Chili Waffles: Preheat a waffle iron. In a large bowl whisk together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk, eggs, sambal oelek, sriracha, and butter.

Pour wet ingredients over dry ingredients and whisk until just smooth. Pour half the batter onto the waffle iron and cook until waffle is golden brown and crisp. Repeat with remaining batter. This amount of batter will be enough to make two large, round, deep grooved waffles. Depending on your waffle iron you need to divide the batter differently. 

For the Cheesy Eggs: In a medium non-stick skillet over medium high heat, melt butter, then stir in eggs and cheese. Cook, stirring constantly with a rubber spatula, until the eggs are soft but still slightly runny. Remove from heat. 

For the Sandwiches: Place 2 pieces of waffle on each plate, then divide the bacon between each piece of waffle, place the scrambled eggs on top of the bacon, then top the eggs with sliced avocado and squeeze the lime over top. Scatter sliced scallions over each plate and serve immediately.


bacon recipe source: Sydney Oland (@sydneyoland), Serious Eats, May 4, 2013

2590. PEPPERED BACON and QUAIL EGG BREAKFAST SANDWICH

makes one sandwich


2 strips peppered bacon
10-12 quail eggs
brioche roll or roll of choice
fresh chives or micro chives for garnish (optional)

Get a seasoned cast-iron skillet or sauté pan hot on the stove. Mince the bacon and add to a pan over medium heat briefly to render out some of the remaining fat. Crack the quail eggs into a bowl. Gently pour in the quail eggs and season with salt and pepper. Once the egg whites have set, flip them as one piece with a spatula. Cook briefly until the yolks are cooked to your preference. Cut the egg “patty” as necessary to get it to fit in the bun.  If desired, garnish with chives or micro chives. Serve.


bacon recipe courtesy of: Matthew, for MarxFoods.com, 111 W. John Street, #144, Seattle, Washington 98119, June 18, 2011

2399. BACON, CHEESE and SCRAMBLED EGG SANDWICHES with HOLLANDAISE

makes four servings


2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
four 1/4-inch-thick slices of bacon (3 ounces), cut into 1/4-inch dice
1/2 cup sliced pitted kalamata olives
2 pickled jalapeños, seeded and diced
1 tomato, diced
6 large eggs, lightly beaten
1 cup shredded Gruyère cheese (3 1/2 ounces)
salt and freshly ground pepper
4 split English muffins, toasted
Hollandaise Sauce
1 tablespoon snipped chives

In a large nonstick skillet, heat the oil. Add the onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes. Add the olives, jalapeños and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes. Add the Gruyère and stir just until melted. Season lightly with salt and pepper.

Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce. Garnish with the chives and serve right away.


bacon recipe courtesy of: Greg and Shelley Lindgren, "Best Recipes of 2007: Best Breakfast and Lunch, Recipe of the Day: April 2011, San Francisco’s New Tastemakers," Food & Wine, April 2007