3179. SUNNIED EGG BIALY SANDWICH with BACON, ARUGULA, GOAT CHEESE and BALSAMIC GLAZE

makes six servings 


6 bialys, split 
extra-virgin olive oil, to taste 
salt and pepper, to taste 
1 pound bacon 
2 cups arugula 
4 ounces goat cheese 
2 tablespoons balsamic reduction
1 teaspoon garlic powder 
6 eggs

Preheat the oven to 400 degrees. On a baking sheet, place the bialys cut side up. Drizzle with some oil and season with salt and pepper, to taste. Bake until crispy and golden, for 15 minutes. Fry the bacon in a large frying pan over medium heat until it reaches desired level of crispness and set aside. In a bowl, combine the arugula with some olive oil, the balsamic reduction, and garlic powder. Season with salt and pepper, to taste, and toss. Crack the eggs into a large frying pan and cover with a lid. Cook for 2-3 minutes over medium heat. Flip each egg over and cook until the whites are set but the yolks are still liquid, for 2 more minutes. For each sandwich, spread the desired amount of goat cheese on either side of a bialy, and place 1 egg on top. Add the desired amount of bacon (2-3 pieces should do the trick) and place arugula on top before closing.


bacon recipe courtesy of: Francesca Borgognone, for The Daily Meal, March 15, 2013

3038. BACON and EGG SANDWICHES with PICKLED SPRING ONIONS

makes four servings 


Pickled spring onions:  
4 spring onions or 6 scallions, whites only, thinly sliced 
1/4 cup apple cider vinegar 
2 teaspoons sugar 
1 teaspoon kosher salt

 

Maple bacon and spicy mayo: 

12 slices thick-cut bacon 

2 tablespoons pure maple syrup 

1/4 cup mayonnaise 

1 tablespoon Sriracha  

 

Fried eggs and assembly: 

8 slices white sandwich bread, such as Pullman 

1/4 cup mayonnaise 

2 tablespoons unsalted butter 

4 large eggs 

Kosher salt, ground pepper 

1 cup arugula leaves 

 

For pickled spring onions: Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes. 

 

For maple bacon and spicy mayo: Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes. Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

 

For fried eggs and assembly: Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet. Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper. Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula. 

bacon recipe courtesy of: Noble Sandwich Company, 11815 620 N. Suite 4, Austin, Texas; Bon Appétit, April 2013

2459. BACON EGG and MUENSTER SANDWICH

serves four


10 slices thick bacon
4 slices muenster cheese
4–8 eggs (depending on length of bread)
8 slices rustic bread
3 tablespoons butter, softened

Cook bacon over medium low heat until golden brown. Put on paper towels to drain. Butter 2 slices of bread. Cook 1–2 eggs and place on bread. Add bacon slices and muenster.


bacon recipe courtesy of: Bryan Bowers, A Foodie Blog, January 15, 2012

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