3803. ZUCCHINI BACON FRITTERS with BASIL-MAYO DIPPING SAUCE

Makes about 40 fritters

For basil mayo:

1 cup basil

1 cup mayonnaise

2 tablespoons water

1 teaspoon fresh lemon juice

For fritters:

About 6 cups vegetable oil for frying

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon cayenne

3 medium zucchini, chopped

1/2 fresh jalapeño, stemmed and minced (including seeds)

2 tablespoons finely chopped chives

1 large egg, lightly beaten

3/4 cup whole milk

6 slices crisp-cooked bacon, finely chopped

Equipment: a deep-fat thermometer

Make basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.

Serve fritters with basil mayo.

bacon recipe source: Andrea Albin, Gourmet, July 2010

3802. GREEN CURRY and TARO STEM SOUP with BACON

serves four


2 oz. slab bacon, cut into 1⁄4-inch lardons

1⁄4 cup finely chopped cilantro stems and leaves

1 tbsp. prahok (or other Asian fish or shrimp paste)

6 kaffir lime leaves, thinly shredded

4 cloves garlic, roughly chopped

3 small shallots, roughly chopped

2 serrano chiles, stemmed, seeded, and finely chopped

2 stalks lemongrass, inner cores thinly sliced

1 1⁄2 inches galangal, peeled and thinly sliced

1 tbsp. long-grain white rice

Kosher salt

2 (12-inch-long) taro stems or 4 oz. water spinach or Swiss chard stems, peeled, halved lengthwise and cut into 3-inch pieces

1⁄2 cup cooked white rice

1 tbsp. finely grated palm sugar or light brown sugar

1 tbsp. fish sauce

1⁄2 cup 1⁄2-inch cubed white sweet potato

2 tbsp. vegetable oil

4 cups chicken stock

1 cup unsweetened coconut milk

Thinly sliced long beans, mung bean sprouts, and thinly shredded basil leaves, for serving

Whole Vietnamese mint and sawtooth herb leaves, to garnish

In a small skillet, heat the bacon over medium and cook, stirring, until browned and crisp and its fat renders, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to cool and discard the fat. Meanwhile, in a food processor, combine the cilantro with the fish paste, kaffir lime leaves, garlic, shallots, chiles, lemongrass, and galangal and purée into a lightly chunky curry paste.

Meanwhile, in a small skillet, heat the uncooked rice over medium and cook, tossing occasionally, until lightly toasted, about 14 minutes. Transfer the rice to a spice grinder, let cool, and then process until finely ground. In a pot of boiling salted water, cook the taro stems until tender, about 10 minutes. Using a slotted spoon, drain the stems and let cool. Squeeze the stems to drain all their water and transfer to a bowl along with the ground toasted rice, cooked rice, palm sugar, and fish sauce and stir until evenly combined. Add the sweet potato to the boiling water and cook until tender, about 5 minutes; drain.

In a large saucepan, heat the oil over medium. Scrape the curry paste into the pan and cook, stirring, until fragrant and beginning to brown, about 6 minutes. Stir in the chicken stock and coconut milk and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until reduced slightly, about 10 minutes. Transfer soup to a blender and purée until smooth. Pour the soup through a fine sieve back into the saucepan and keep warm.

To serve, divide the rice mixture among 4 serving bowls, mounding it in the center. Ladle the soup around and then top with the bacon, sweet potatoes, long beans, bean sprouts, and basil, and, if using, garnish with the Vietnamese mint and sawtooth herb leaves.

bacon recipe source: Sok Kimsan & Pol Kimsan, Saveur.com (@SAVEURMAG), December 14, 2015

3801. BACON WRAPPED CHICKEN NUGGETS

1 package boneless chicken breasts
1 package bacon

Preheat the oven to 375°F. Cut the chicken breasts into bite size nuggets. Cut each bacon strip in half. Wrap a piece of bacon around each piece of chicken. Secure with toothpick if necessary. Line the bacon wrapped chicken nuggets on a greased baking sheet and cook for about 30 minutes or until bacon begins to crisp and chicken is no longer pink in the center.

bacon recipe source: Michele, Eat Teach Laugh Craft (@ETLCblog), January 24, 2014

3800. BACON-BOURBON APPLE PIE

makes 10 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

3/4 cup flour, divided

6 Tbsp. cold butter, divided

5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

6 cups sliced peeled Golden Delicious apples (about 6 apples)

3/4 cup granulated sugar

2 Tbsp. bourbon

1 tsp. vanilla

Heat oven to 400ºF.

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3799. BACON and CHEESE STROMBOLI

1 pizza crust

1 cup shredded mozzarella
3 scallions/green onions, sliced
¼ cup crumbled crispy bacon
1 tablespoons extra virgin olive oil
A few pinches of red chili flakes
sea salt
freshly ground black pepper

Preheat the oven to 400˚F. Line a baking tray with parchment paper.

Unroll the dough and brush with olive oil. Scatter the scallions over the dough, follow by the cheese, chili flakes, bacon, and season with salt and pepper. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and brush lightly with olive oil. Bake for about 20 minutes or until cooked through and browned. Leave to cool slightly before serving.

bacon recipe source: Angie Tee, Seasaltwithfood (@Seasaltwithfood), September 24, 2012

3798. BLUE CHEESE BURGER with BACON WALNUT CHUTNEY

Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

3797. FIVE INGREDIENT BRUSSELS SPROUT and BACON CROSTINI with WHIPPED BLUE CHEESE

Serves: 24 crostini

6 slices of bacon

6 cups shaved brussels sprouts

¼ teaspoon salt

1 baguette, cut into ½ inch slices

¾ cup crumbled blue cheese

3 ounces softened cream cheese

In a large non-stick skillet, cook bacon until crisp. Drain on paper towel and pour grease into small bowl. Wash pan out. When bacon has cooled, chop finely.

Heat the same pan to a medium heat and add two teaspoons of the bacon grease. Add brussels sprouts and salt. Sauté until softened, about 3-4 minutes. Remove from heat and toss with chopped bacon.

Using a pastry brush, brush crostini with remaining bacon fat. Season with salt and pepper. Heat a grill pan to a medium-high heat and toast bread on both sides until they have grill marks. (You can also pop them on a baking sheet at 350 degrees and bake until crisp, about 5-6 minutes).

In the bottom of a mini food processor or blender, add blue cheese and cream cheese. Blend until smooth.

Spread crostini with whipped blue cheese and top with bacon and brussels sprout sauté.

bacon recipe source: Nicole, Cooking for Keeps (@cookingforkeeps), December 1, 2015

3796. BRUSSELS SPROUT PIZZA with ROBIOLA, BACON and RED ONION

Serves: 4-6

7 Brussels sprouts, halved, cored and shredded

1/3 pound thick-cut bacon, cut into 1-inch dice

1 pound pizza-dough ball, at room temperature

Salt

¼ large red onion, thinly sliced

3 ounces robiola cheese, roughly crumbled

2 tablespoons olive oil

4 tablespoons grated pecorino cheese

Preheat oven to 550 degrees.

Fill a large bowl with ice water. Add Brussels sprouts to bowl and soak 10 minutes. Meanwhile, in a medium-size pan over medium heat, sauté bacon until browned on all sides, about 5 minutes. Transfer bacon to a paper-towel-lined plate and set aside. Drain and dry Brussels sprout leaves.

Generously dust a large cutting board with flour. Place dough on board and use your hands to stretch it, rotating dough as you work, until you have a round, 24-inch crust with a translucent center.

Spread Brussels sprouts over dough, leaving a ½-inch rim bare. Sprinkle with salt and scatter onions, bacon and robiola overtop. Drizzle with 1 tablespoon olive oil. Carefully slide pizza from board onto an inverted baking tray or preheated pizza stone in the oven. Bake until dough puffs and browns, about 13 minutes. Remove pizza from oven and top with pecorino and remaining oil.

bacon recipe source: Cathy Whims, Oven and Shaker, 1134 NW Everett Street, Portland, OR 97209; The Wall Street Journal, November 14, 2013

3795. EGGS BENEDICT with JALAPENO BACON and SMOKED PAPRIKA HOLLANDAISE SAUCE

makes eight servings


For the Yuca Croquette

2 pounds yuca (cassava)

1 teaspoon salt

1 small onion, finely chopped

½ green bell pepper, finely chopped

3 cloves garlic, finely minced

2 sprigs cilantro, leaves only, chopped

1 cup fine bread crumbs or flour

For the Hollandaise Sauce

4 large egg yolks

2 tablespoons dry white wine

1 pinch salt

1 stick unsalted butter, melted

1½ tablespoons lemon juice

¼ teaspoon tabasco sauce

salt, to taste

1 teaspoon smoked paprika

For the Eggs Benedict

8 slices Applewood smoked bacon, halved crosswise

2 tablespoons distilled white vinegar

8 large eggs

Make the croquettes: Peel the yuca, cut them in half and boil with salt, until tender. Meanwhile, in a large skillet, heat oil and sauté onions, green pepper, and garlic. One the vegetables are cooked through and soft, add cilantro, and stir.

Rice the yuca or pulse it in the food processor and mix it with the bread crumbs. Make a 3” ball, then flatten it like a disc about a 1/2 inch thick. Deep fry until golden.

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika. Keep the hollandaise sauce warm, whisking occasionally.

Make the eggs benedict: In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the fried yucca croquettes on plates and top with the bacon, poached eggs, and hollandaise sauce. Serve immediately.

bacon recipe source: Chef Kelvin Fernandez, The Latin Kitchen (@thelatinkitchen), 120 Broadway, 34th Floor, New York, NY 10271

3794. MANGALOREAN BEEF and BACON GRAVY

serves 3

1 pound beef chuck cut into 1 1/2-inch cubes

2 tablespoon ginger paste

2 tablespoon garlic paste

1 teaspoon freshly ground pepper

1 tablespoon white vinegar

Kosher salt

3 tablespoons vegetable oil (divided)

3 cloves

1 inch cinnamon stick

1 cup water

2 large onions cubed (about 3 cups)

3 small green chillies (such as Thai bird) slit lengthwise

1 tablespoon red chilli powder

¼ teaspoon turmeric powder

½ pound bacon, cut into 1-inch pieces

1 cup tomato puree

1/2 cup water

Combine meat, ginger paste, garlic paste, pepper, vinegar, and 2 teaspoons salt.

Heat 1 1/2 tablespoons oil in pressure cooker on medium high heat until shimmering. Add cloves and cinnamon and stir until fragrant, about 1 minute. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape. Transfer beef and juices to a large bowl.

Wipe out pressure cooker, add remaining oil, and return to medium-high heat until shimmering. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. Add green chillis and stir until fragrant-about 2 minutes. Add red chilli and turmeric powder and stir vigorously, so as not to burn the spices and cook for 1 minute. If they tend to stick or discolor add a few drops of water. Add the bacon and stir until the bacon begins to render, about 5 minutes. Add the tomato puree and cook, stirring, until the oil is fragrant and separates from the mixture, about 5 minutes. Add water, bring to a simmer, and cook for 10 minutes. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. Season to taste with salt if necessary, and serve with bread or rice.

bacon recipe source: Denise D'Silva Sankhe, Serious Eats (@seriouseats), November 20, 2012

3793. LINGUINE with ONION, BACON and PARMESAN

makes 4 servings

1/2 pound sliced bacon, cut crosswise into 1/2-inch strips

2 onions, sliced thin

1/2 teaspoon dried thyme

1/8 teaspoon dried red-pepper flakes

1 teaspoon salt

3/4 pound linguine

1/2 cup grated Parmesan cheese, plus more for serving

2 tablespoons chopped fresh parsley

1/2 teaspoon fresh-ground black pepper

In a large frying pan, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Put the pan over moderate heat. Add the onions, the thyme, the red-pepper flakes, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are brown, about 10 minutes. Remove from the heat.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the linguine and toss with the bacon, onions, 3/4 cup of the reserved pasta water, the Parmesan, parsley, the remaining 3/4 teaspoon salt, and the pepper. If the sauce seems too thick, add more of the pasta water. Serve with additional Parmesan cheese.

bacon recipe source: Food & Wine, August 2014

3792. CANDIED HABANERO BACON

8 slices of streaky bacon

1/3 cup packed or 65g dark brown sugar
1 teaspoon ground habanero or to taste

Preheat your oven to 350°F or 180°C and line your baking pan (with sides to catch the rendering fat) with foil. This is just to make cleanup easier. Place your wire rack on top of the baking pan. Just for the record, my pan is 11x16 inches or 28x40cm. Arrange bacon in single layer on top of rack. Bake in the preheated oven for about seven minutes. Meanwhile, mix your brown sugar and ground habanero together in a small bowl. Sprinkle the bacon with half the brown sugar/habanero mixture. Bake 5-7 minutes longer. Turn the bacon over and sprinkle it with the remaining brown sugar and pepper. Bake 3-4 minutes longer or until the sugar is melted and bubbly. Remove from oven. Cool completely, about 15 minutes.

bacon recipe source: Stacy Rushton (@srushton1), Food Lust People Love, August 8, 2014

3791. CHOCOLATE CHIP TOFFEE BACON COOKIES

makes about 48 cookies

2-1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 eggs

1/2 cup (1 stick) unsalted butter, softened

3/4 cup toffee bits

3/4 cup semi-sweet chocolate chips

3/4 + 1/2 cup (about 10 slices) baked bacon, crumbled

Heat oven to 350°F. Lightly grease 2 cookie sheets or line with parchment paper.

Whisk together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a stand mixer on medium speed until well blended. Add eggs; beat well. Gradually add flour mixture, beating on slow speed until well blended. Mix in toffee bits, 3/4 cup crumbled bacon and chocolate chips. Wrap dough in plastic wrap and chill for at least two hours to overnight. This will help prevent the cookies from spreading when you bake them.

Remove dough from the fridge 10 minutes before baking. Drop by rounded teaspoons onto prepared cookie sheet. Top each cookie with the 1/2 cup bacon crumbles. Bake 9 to 11 minutes or until lightly browned. Cool slightly then switch from cookie sheet to wire rack. Cool completely.

bacon recipe source: MarlaMeridith.com (@MarlaMeridith), December 31, 2015

3790. SMOKED TROUT and BACON PITAS

makes 4 pitas

10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons grainy mustard

Salt and freshly ground pepper

6 ounces skinless smoked trout fillets, flaked

1 1/2 cups cherry tomatoes (1/2 pound), halved

1/4 pound frisée, torn (4 cups)

2 scallions, thinly sliced

Four 7-inch pita breads

In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.

bacon recipe source: Annie Miller, Food & Wine, August 2004

3789. TERIYAKI BACON WRAPPED TOFU

yields 4 servings

1 block extra firm tofu

8 slices bacon

1/4 cup soy sauce

1/4 cup mirin

3 tablespoon sugar

Cut tofu into 8 blocks. Wrap in paper towels for 15 minutes to pull out excess water. Add soy sauce, mirin and sugar in small pan over medium heat. Once tiny bubble start to appear, let it cook for 10 minutes reduced by half. Remove from heat. Wrap each block of tofu with a slice of bacon. Heat skillet over medium high heat. Add tofu and cook 5 to 6 minutes per side. Drain pan to remove excess fat. Once bacon has fully cooked, brush with teriyaki sauce.

bacon recipe source: Otaku Food

3788. BACON WRAPPED GINGER SOY CHICKEN

6 boneless, skinless chicken thighs

6 slices uncooked bacon

¼ cup chicken broth

½ teaspoon ginger

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon pepper

½ teaspoon salt

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons brown sugar

Combine all ingredients for marinade except bacon and chicken in a shallow baking dish, about 11"x8".

Rinse and pat chicken dry. Keep folded and wrap with bacon slices. Secure with toothpicks if desired (just remove them before putting chicken in the oven so they won't burn). Place bacon wrapped chicken pieces into the marinade for 20-30 minutes, flipping halfway through to marinate both sides.

Preheat oven to 400 degrees. Heat 1-2 tablespoons olive oil in a heavy bottomed, oven safe pan over medium heat. Cook chicken pieces until bacon starts to crisp, about 3 minutes per side. Poor remaining marinade over the chicken and slide the pan into the oven. Cook for about 10 minutes, or until chicken is no longer pink.

Serve immediately.

bacon recipe source: Kristin, Yellow Bliss Road (@YellowBlissRoad), March 16, 2015

3787. MAPLE BACON BLUEBERRY PORRIDGE

40g oats

250ml milk 

1 rasher of bacon

30 ml maple syrup

2 tsp cinnamon

1 egg

blueberry compote (in recipe below)

Heat a frying pan, once very hot add your bacon and cook until crispy, remove from pan and dice your bacon until  it resembles large crumbs. Return to pan for another 20 seconds to ensure it is completely crispy (this adds a nice crunch to your porridge!). Once you are happy with your bacon place on a piece of kitchen roll and leave to one side.

Make your blueberry compote, this can be made in advance and left in the fridge for a day or two, until you need it. To make the compote, simply place your blueberries in a pan with a tiny splash of water and simmer on a low heat until you reach a jam like consistency. This can be served either hot or cold on your porridge.

Place the oats in your pan along with the milk, simmer on a low heat, stirring continuously, add extra milk until you reach your desired consistency. Once you are happy with the consistency of your porridge it is time to add the egg. Break this straight into your porridge pan and mix in over a low heat, the addition of the egg gives a real creamy custard like effect to the dish, and adds a little richness! Then add your seasoning, your cinnamon and maple syrup, add a little more of either if you fancy it a little sweeter.

To plate this dish, simply pour your porridge into a bowl, top with your blueberry compote and scatter your extra crispy bacon on top, drizzle a tiny bit of maple syrup and a light dusting of cinnamon and you are good to go!

bacon recipe source: Rude Health, September 15, 2015; created by Anna of Lunch Box London for the Rude Health London Porridge Championships

3786. SWEET FRENCH TOAST with BACON

Serves 2

4 slices premium center-cut or thick-cut bacon

2/3 cup milk

2 eggs

2 tsp vanilla extract

1 tsp cinnamon

1/8 tsp nutmeg

4 slices hearty whole-grain bread

Butter for frying

Berries (strawberries or blueberries are good) or apple slices (optional)

2 Tbsp real maple syrup

Preheat oven to 375°F/190°C. Put the bacon in the oven; bake for 18 to 20 minutes or until crispy. Remove from oven and transfer to a plate lined with paper towels.

While bacon is cooking, combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a pie plate or shallow bowl; whisk until well blended.

Dip 2 bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.

Heat the butter in a nonstick frying pan over medium heat until melted (but be careful not to burn it). Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done. Repeat steps 3 and 4 with remaining 2 bread slices.

On each plate, place 2 strips of bacon and 2 slices of French toast. Garnish with berries or apple slices, if you'd like, and serve with syrup.

bacon recipe source: philippagraham51 (member), BBC Good Food

3785. BACON and EGG BREAKFAST RAMEN

serves 1

Chili Oil

1 tablespoon oil

2 cloves garlic, niced

1 tablespoon chili flakes

Soy Dressing

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon sugar

1/2 teaspoon dashi granules

Noodles

1 portion thick ramen noodles

3 crispy bacon

1 slow poached egg

Garnish

seaweed strips

sliced green onions

katsuobushi

toasted black sesame seeds

Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.

Mix together the soy dressing together in a small bowl. Set aside.

Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg. Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!

bacon recipe source: Stephanie Le, i am a food blog (@iamafoodblog), September 6, 2015

3784. BANANA PANCAKES with CRISPY BACON and SYRUP

Serves 4 (makes about 10 pancakes)

8 rashers smoked streaky bacon

140g self-raising flour

1 tsp baking powder

2 tbsp light soft brown sugar

2 ripe banana, 1 mashed, 1 thinly sliced

2 large egg

25g butter, melted, plus a little extra

125ml milk

maple syrup

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.

Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

bacon recipe source: Cassie Best, Good Food Magazine, January 2013, BBC