Yield: 4 servings
For the Oatmeal:
1 cup water
1 cup milk
1 cup old-fashioned oats
1½ cups shredded sharp cheddar cheese
Salt and pepper, to taste
For the Greens:
4 slices bacon, chopped
3 garlic cloves, finely minced, grated, or pressed
2 bunches Swiss chard, ribs removed and leaves roughly chopped
Pinch of red pepper flakes
Drizzle of toasted sesame oil
Salt and pepper, to taste
Optional Toppings:
Eggs, fried or poached to desired doneness
Scallions, chopped
Toasted sesame seeds
Drizzle of toasted sesame oil
Hot sauce
For the Oatmeal: In a medium saucepan, bring the water and milk to a boil. Season with a pinch of salt and then add in the oats. Cook for about 5 minutes, stirring occasionally, or until the oats are cooked and the mixture is creamy.
Stir in the shredded cheese and season with pepper. Keep warm until ready to serve.
For the Greens: In a large skillet, crisp the bacon until rendered. Remove from the pan with a slotted spoon and set aside for garnish.
Remove the pan from the heat for a few minutes and then add in the garlic. Return the pan to medium-low heat, so as not to burn the garlic. Cook garlic for about a minute, stirring constantly.
Add in the greens and red pepper flakes, tossing them evenly in the garlic and oil. Cook for about 5 minutes, stirring frequently, or until the greens are softened and wilted but still have texture.
Season, to taste, with a drizzle of toasted sesame oil, salt, and pepper. Keep warm until ready to serve.
To Serve: Spoon oatmeal into serving bowls and top with the greens, reserved crispy bacon, and other desired toppings. I like a runny egg, scallions, hot sauce, another drizzle of sesame oil, and some toasted sesame seeds for crunch. Serve immediately.
bacon recipe source: Molly, Yes to Yolks (@mollycreilly), March 18, 2016
Showing posts with label fried egg. Show all posts
Showing posts with label fried egg. Show all posts
Thursday, June 09, 2016
Monday, May 16, 2016
3920. BROWN RICE BOWL with EGG, AVOCADO and BACON
serves 4
5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs
Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.
Whisk the oil, vinegar, and sesame seeds in a small bowl.
Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs
Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.
Whisk the oil, vinegar, and sesame seeds in a small bowl.
Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
Saturday, May 14, 2016
3918. PAN-FRIED BACON and POTATO ROSTI with a FRIED EGG
Serves 1
For the bacon and potato rösti
1 tbsp olive oil
200g/7oz smoked bacon, fat removed, chopped
½ baking potato, peeled and grated
For the fried egg
1 tbsp olive oil
1 free-range egg
sprinkling freshly ground black pepper
For the bacon and potato rösti, heat the oil in a frying pan over a medium heat and fry the bacon pieces for 5-6 minutes, or until crisp and golden-brown.
Put the grated potato into a clean tea towel and bring the edges of the tea towels together to form a parcel. Wring the grated potato in the tea towel until as much moisture as possible has been extracted.
Add the grated potato to the frying pan with the bacon, and mix well to combine.
Press the potato mixture down into the pan with a spatula or fish slice. Fry over a medium heat for 5-6 minutes on each side, until golden-brown and crisp on both sides.
For the fried egg, heat the oil in a frying pan over a high heat, add the egg and fry until it has just set. Sprinkle the freshly ground black pepper over the egg.
bacon recipe source: Lesley Waters, Ready Steady Cook, BBC Food
For the bacon and potato rösti
1 tbsp olive oil
200g/7oz smoked bacon, fat removed, chopped
½ baking potato, peeled and grated
For the fried egg
1 tbsp olive oil
1 free-range egg
sprinkling freshly ground black pepper
For the bacon and potato rösti, heat the oil in a frying pan over a medium heat and fry the bacon pieces for 5-6 minutes, or until crisp and golden-brown.
Put the grated potato into a clean tea towel and bring the edges of the tea towels together to form a parcel. Wring the grated potato in the tea towel until as much moisture as possible has been extracted.
Add the grated potato to the frying pan with the bacon, and mix well to combine.
Press the potato mixture down into the pan with a spatula or fish slice. Fry over a medium heat for 5-6 minutes on each side, until golden-brown and crisp on both sides.
For the fried egg, heat the oil in a frying pan over a high heat, add the egg and fry until it has just set. Sprinkle the freshly ground black pepper over the egg.
bacon recipe source: Lesley Waters, Ready Steady Cook, BBC Food
Tuesday, May 26, 2015
3569. KOHLRABI CAKES with BACON and DILL
makes about 12 cakes, serving 6
1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)
Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.
bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)
1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)
Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.
bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)
Monday, March 30, 2015
3612. FRENCH TOAST stuffed with BACON, ONION TOMATO JAM with GRUYERE, and a FRIED EGG
serves four
For the filling:
8 slices bacon, cut into 1/4-inch lardons
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped
For the French toast:
4 large eggs
1 cup whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices tight-crumbed white bread
11/2 cups grated Gruyere cheese
For the fried eggs:
Extra virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)
For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
For the French toast: Preheat the oven to 200 degrees F.
In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
For the fried eggs and assembly: Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
bacon recipe source: Own Your Kitchen by Anne Burrell. Clarkson Potter (Random House, Inc.), 2013
For the filling:
8 slices bacon, cut into 1/4-inch lardons
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped
For the French toast:
4 large eggs
1 cup whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices tight-crumbed white bread
11/2 cups grated Gruyere cheese
For the fried eggs:
Extra virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)
For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
For the French toast: Preheat the oven to 200 degrees F.
In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
For the fried eggs and assembly: Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
bacon recipe source: Own Your Kitchen by Anne Burrell. Clarkson Potter (Random House, Inc.), 2013
Monday, November 03, 2014
3465. KALE, KOHLRABI and MINT STIR FRY with BACON and FRIED EGG
2 bacon slices, diced
2 bunches Lacinato (Italian) kale, thinly sliced into ribbons
1 bulb kohlrabi, peeled and thinly sliced into ribbons
Juice of 1 lemon
⅓ cup coarsely chopped fresh mint
1 tablespoon (or more) fish sauce
olive oil
2 eggs
Heat a large skillet over medium-high heat until hot. Add deiced bacon; cook and stir until bacon is crisp. Remove bacon from skillet. Remove all but 1 tablespoon bacon grease from pan. Add kale and kohlrabi ribbons to hot grease; cook and stir just until wilted, about 3 minutes. Meanwhile, heat a skillet over medium heat until hot. Add olive oil. Crack eggs into hot oil and fry to desired doneness. Remove kale mixture from heat and stir in bacon, lemon juice, mint, and fish sauce. Season to taste with salt and freshly ground black pepper. Divide kale mixture between two serving plates. Top each plate with fried egg and serve.
bacon recipe source: Marissa, Pinch and Swirl (@pinchandswirl), February 16, 2014
2 bunches Lacinato (Italian) kale, thinly sliced into ribbons
1 bulb kohlrabi, peeled and thinly sliced into ribbons
Juice of 1 lemon
⅓ cup coarsely chopped fresh mint
1 tablespoon (or more) fish sauce
olive oil
2 eggs
Heat a large skillet over medium-high heat until hot. Add deiced bacon; cook and stir until bacon is crisp. Remove bacon from skillet. Remove all but 1 tablespoon bacon grease from pan. Add kale and kohlrabi ribbons to hot grease; cook and stir just until wilted, about 3 minutes. Meanwhile, heat a skillet over medium heat until hot. Add olive oil. Crack eggs into hot oil and fry to desired doneness. Remove kale mixture from heat and stir in bacon, lemon juice, mint, and fish sauce. Season to taste with salt and freshly ground black pepper. Divide kale mixture between two serving plates. Top each plate with fried egg and serve.
bacon recipe source: Marissa, Pinch and Swirl (@pinchandswirl), February 16, 2014
Saturday, October 06, 2012
2707. BACON JAM and GUACAMOLE QUESADILLA with FRIED EGG with BACON JAM VINAIGRETTE DRIZZLE
makes one serving
1 (10 inch) tortilla
1/2 cup cheese such and cheddar and/or jack, shredded
2 tablespoons bacon jam (recipe below)
2 tablespoons guacamole
1 egg
1 teaspoon bacon jam vinaigrette (recipe below)
Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, Toronto, Ontario, Canada, September 6, 2012
1 (10 inch) tortilla
1/2 cup cheese such and cheddar and/or jack, shredded
2 tablespoons bacon jam (recipe below)
2 tablespoons guacamole
1 egg
1 teaspoon bacon jam vinaigrette (recipe below)
Maple Bourbon Bacon Jam (makes 1-2 cups)
1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, sliced
4 cloves garlic, chopped
1/4 cup cider vinegar
3/4 cup coffee (brewed)
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup bourbon
2 chipotle chilis in adobo, chopped
1/2 teaspoon cumin
pepper to taste
Cook
the bacon in a large sauce pan an over medium heat until the fat has
rendered and the bacon starts to get crispy and set aside, reserving 1
tablespoon of the grease in the pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup,
bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and
simmer until reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Bacon Jam Vinaigrette (makes 1/2 cup)
3 tablespoons bacon jam
2 tablespoons oil
2 tablespoons oil
2 tablespoons cider vinegar
1 teaspoon mustard
salt and pepper to taste
Mix everything well.
Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, Toronto, Ontario, Canada, September 6, 2012
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