3485. SWEET POTATO, KALE and BACON SCRAMBLE

serves two


6 eggs
4 strips thick cut smoked bacon
2 teaspoons olive oil
1/8 cup liquid (such as water, chicken broth, vegetable broth)
½ medium sized sweet potato, peel on, chopped into ¼- inch squares
¼ red onion, diced
2-3 stalks kale, stems removed and chopped, leaves chopped
toppings of your choice: cheese, guacamole, salsa, plain Greek yogurt

In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat. Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid and covering. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover again. Repeat this several times until the sweet potato is soften, but still al dente. Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary. Add the chopped bacon. Allow the bacon to cook to desired crisp. Add the kale leaves. Allow to steam for about 30 seconds before pouring the scrambled egg mixture evenly over the meat and veggies. This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit 2 to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of egg and veggies. Once all sections have been flipped over, everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is no longer cooking to the skillet. Add salt to taste. Serve with your favorite toppings.


bacon recipe source: Julia Mueller, The Roasted Root (@RoastedRootFood), October 30, 2012

3457. POTATO, BACON and EGG SCRAMBLE

makes five servings 


5 slices bacon

1 lb small red potatoes (6 or 7), cubed 

6 eggs  

1/3 cup milk 

1/4 teaspoon salt  

1/8 teaspoon pepper 

2 tablespoons butter or margarine  

4 medium green onions, sliced (1/4 cup)

 

In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.

 

Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.

 

In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.

 

Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon. 

 

 

bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

2305. CHIPOTLE BEET GREENS and BACON SCRAMBLE

makes two servings


4 strip bacon
5 whole eggs, beaten
2 tablespoons soy cream
1 whole small onion, chopped
2 whole chipotle peppers in adobo, diced
2 bunches beet greens, chopped
goat cheese, optional
salt and pepper, to taste

Heat skillet on medium high heat and add bacon. While the bacon fries, add cream to the beaten eggs. Once bacon is crispy and cooked, remove to a paper towel to drain. Once cool, crumble. Into the bacon grease, add the onion and a dash of salt and pepper. Saute until onion is starting to turn translucent. Add chipotle peppers and beet greens. Stir occasionally to keep onions from burning and to wilt greens (if you have a lid for your skillet, use it – this will speed up the wilting process). Once the greens are wilted, add bacon back to the skillet and pour in the egg mixture as evenly as possible. Allow to set a little bit before stirring. Continue to stir until eggs are your preferred scrambled consistency (about 2-3 minutes). Top with goat cheese. Serve with potatoes or toast or both.


bacon recipe courtesy of: Michelle, Tasty Kitchen, March 10, 2011

1349. SMOKED HADDOCK and BACON SCRAMBLE

yields 1 serving


50 grams smoked haddock
1 rasher back bacon
1 egg
30 grams peas, boiled
25 ml cream
olive oil

Grill the bacon. Mix the egg and haddock with the cream and season. Scramble in a hot pan with olive oil for 2 minutes. Add the peas and serve on top of the bacon.


courtesy of: ITV, Lifestyle, Food, ITV plc, 200 Gray's Inn Road, London, WC1X 8HF

245. BACON-HOMINY SCRAMBLE

makes 6 servings


4 slices of bacon
1 lb. (4 oz. can) golden hominy
4 eggs
½ teaspoon salt
dash pepper

Cook bacon till crisp; drain, reserving 2 tablespoons drippings. Lightly brown hominy, drained, in reserved drippings. Beat together eggs, salt, and dash pepper. Add to hominy and cook till eggs are just set, stirring frequently. Season with salt and pepper. Crumble bacon over top.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 266.