3944. SAVORY CHEDDAR OATMEAL with BACON, GARLICKY GREENS and EGGS

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

3819. CURLY ENDIVE SALAD with BACON and POACHED EGGS

Servings: 4


4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
Salt
Fresh-ground black pepper
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
3 tablespoons plus 1 teaspoon red- or white-wine vinegar
4 eggs
1 clove garlic, minced
1/2 teaspoon dried thyme

Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.

Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.

Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.

To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.


bacon recipe source: Food & Wine, August 2012

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

3733. FRISÉE, POACHED EGG and BACON SALAD (SALADE LYONNAISE)

serves four

5 slices thick-cut bacon, cut into 1⁄2"-strips

1 tbsp. fresh lemon juice

2 tsp. Dijon mustard

1 small shallot, minced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. extra virgin olive oil

8 oz. frisée, torn into bite-size pieces

1 tbsp. white wine vinegar

4 eggs

Boil bacon and 1 cup water in a 12" skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates.

Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into aramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

bacon recipe source: Saveur.com (@SAVEURMAG), July 17, 2008

3596. BREAKFAST PASTA with BACON and POACHED EGGS

serves 2 and is easily doubled

8 ounces dried spaghetti
4 slices thick-sliced bacon
2 tablespoons olive oil
1 cloves garlic, thinly sliced
1 to 2 tablespoons unsalted butter
juice of 1 lemon
small handful coarsely chopped parsley
1/3 cup shredded parmesan cheese, plus more for topping
salt and crushed red pepper flakes, to taste
2 large eggs, poached

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with foil and place uncooked bacon on a single layer atop the foil. Place in the oven and allow to cook until  bacon is crisp, 8 to 12 minutes depending on how crisp you like your bacon. Remove from the oven and placed the bacon on two paper towel atop a dinner plate. Allow to rest until cool enough to handle. When cool, chop coarsely.

Bring a large pot of water to a boil. Add a large pinch of salt to the boiling water and add dry spaghetti. Cook until al-dente then drain.

While the pasta cooks, heat olive oil in a small saucepan. Add the sliced garlic and cook over low heat until the oil is fragrant and the garlic is just slightly golden. Remove from the heat and add butter. Stir to melt.

In a large bowl, toss together warm drained pasta, garlic oil with butter, lemon juice, parsley, bacon, parmesan cheese, and salt and pepper to taste. Poach eggs, according to your own genius.

Divide between bowls and top with egg. Sprinkle with a bit more cheese and crushed red pepper flakes. This breakfast is best served the day it is made.


bacon recipe source: Joy Wilson, Joy the Baker (@joythebaker), September 2, 2013

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)

3442. CREAMY BREAKFAST POLENTA with ASIAGO, THYME, BACON and POACHED EGGS

makes four servings


5 tablespoons unsalted butter, divided
¼ cup onion, finely diced
1 large clove garlic, minced
1 cup warm water
2 cups whole milk, plus more as needed
1 cup coarse ground yellow cornmeal
salt and pepper
1 tablespoon finely chopped fresh thyme
3 oz shredded asiago cheese, plus more for serving
4 poached eggs
4 strips crisp cooked bacon, crumbled

In a medium sauce pan melt 3 tablespoons of the butter over medium heat. Add the onion and garlic and cook until translucent.

Add in the water and milk and bring to a simmer. While whisking continuously, slowly pour in the cornmeal. Continue whisking until the mixture starts to thicken.

Heavily season with salt and pepper to taste. Mix in the thyme, asiago cheese, and the rest of the butter (2 tablespoons). Add more warm milk as needed if the mixture starts becoming too thick.

Serve warm topped with more asiago cheese, a poached egg, and crumbled bacon.


bacon recipe source: Baker Bettie (@BakerBettie), October 21, 2013

3408. WHITE BEANS with BACON, POACHED EGGS and HARISSA BUTTER

makes two servings


2 teaspoons distilled white vinegar
2 eggs
1 thick-cut bacon strip, cut into ¼-inch pieces
1 cup roughly chopped broccoli rabe
Kosher salt
One 14-ounce can cannellini beans or other white beans, rinsed and drained
8 cherry tomatoes
2 tablespoons unsalted butter
1 teaspoon harissa
Maldon or other flaked sea salt, for finishing


Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.

In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.

Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)

Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.

Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately.


bacon recipe source: kvagner (member), epicurious.com, October 28, 2013; adapted from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping, by Lara Ferroni (Sasquatch Books, 2013)

3389. POACHED EGGS with BACON CRUMBS and SPINACH

makes four first-course servings 


2 ounces day-old baguette, cut into 1/2-inch pieces 
1/4 pound bacon, minced (1 1/4 cups) 
Kosher salt 
freshly ground pepper 
1 tablespoon extra-virgin olive oil 
10 ounces baby spinach 
1 tablespoon distilled white vinegar 
4 large eggs 
freshly grated nutmeg, for garnish 

In a food processor, pulse the baguette pieces until coarse crumbs form. In a medium skillet, toast the crumbs over moderate heat, stirring occasionally, until golden, 8 minutes. Transfer the bread crumbs to a medium bowl. 

Wipe out the skillet. Add the bacon and cook over moderate heat, stirring occasionally, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, then stir the bacon into the bread crumbs. Season with salt and pepper. 

In a large skillet, heat the olive oil until shimmering. Add the spinach and 3 tablespoons of water and cook over moderately high heat, stirring, until just wilted, about 3 minutes. Using tongs, transfer the spinach to a bowl and season with salt and pepper; keep warm. 

Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat. Add the white vinegar and a generous pinch of salt. Crack the eggs into a small bowl, one at a time, and carefully slide into the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes. Transfer the poached eggs to paper towels to drain. 

Transfer the spinach to plates. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg. Serve. 


bacon recipe source: Marcelo Betancourt, Food & Wine, May 2013

3125. BACON WAFFLES with POACHED EGGS and HOLLANDAISE SAUCE

serves four


For the waffles
9 oz plain flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon caster sugar
3 free-range eggs
15fl oz whole milk

4 oz unsalted butter, melted

8 slices cooked American-style bacon (or rindless smoked streaky bacon), chopped

For the hollandaise

1 shallot, finely diced

3 peppercorns 

1 bay leaf 

2 tablespoons white wine vinegar 

2 large free-range egg yolks 

4½ oz butter, melted

sea salt and freshly ground black pepper 

For the eggs and bacon

2 tablespoons white wine vinegar

4 free-range eggs

12 slices streaky bacon

2-3 tablespoons finely chopped chives 

Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1. In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon. Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven. For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly. Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper. For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper. To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives.

bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC Food

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two


1 teaspoon sunflower oil

4 rashers of rindless smoked back bacon 

1 teaspoon white wine vinegar 

2 free-range very fresh eggs (fridge cold)

8 cherry tomatoes, halved

good handful of watercress 

drizzle of good-quality balsamic vinegar 

freshly ground black pepper

Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food

2498. ESCAROLE and BACON SALAD with APPLE CIDER-MISO VINAIGRETTE

makes six servings


1 escarole washed
6 large poached eggs
6 thick slices of bacon, cut into 1 inch strips, blanched for 1 minute and drained
1 green apple sliced and tossed with lemon

Apple-cider miso vinaigrette
1 tablespoon Dijon mustard
1 tablespoon kome miso (red)
3 tablespoons apple cider vinegar
1 tablespoon apple cider syrup
5 tablespoons grape seed oil
black pepper

Saute bacon until crispy and set aside. For the vinaigrette, combine mustard, miso, cider vinegar, cider syrup and grape seed oil and stir until mixed. Toss the salad with vinaigrette and transfer bacon, poached eggs and apple slices to the plate.


bacon recipe courtesy of: Try Miso!, U.S. Soybean Export Council, St. Louis (World Headquarters), Missouri

2349. BACON and LEEK RISOTTO with POACHED EGG

makes six servings


6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.


bacon recipe courtesy of: Jill Dupleix, Bon Appetit, April 2011

1632. POACHED EGG CROSTONE with WILTED SPINACH and BACON

makes four servings


1 cup plus 2 tablespoons olive oil
2 garlic cloves, peeled, crushed
1 tablespoon chopped fresh thyme
1 teaspoon dried crushed red pepper
1 16-ounce oval-shaped loaf country white sourdough bread
8 thick bacon slices
2 tablespoons minced shallot
1 10-ounce bag fresh baby spinach
1 tablespoon distilled white vinegar
1/2 teaspoon salt
4 large eggs
Parmesan cheese shavings

Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.

Using large serrated knife, trim off crust from top and sides of bread, leaving bottom crust intact to form rectangle-shaped loaf. Quarter trimmed loaf crosswise, forming 4 thick rectangular pieces. Cut deep nest in 1 piece, leaving 1/2-inch border on all 4 sides and 3/4-inch-thick base. Pull out bread center. Repeat with remaining bread pieces; reserve centers for another use. Place hollowed-out bread pieces on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.

Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted. Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.

Meanwhile, fill each bread hollow with spinach; top with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.

Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.

Top with Parmesan; serve immediately.


bacon recipe courtesy of: Nancy Oakes, Bon Appétit, October 2006

1523. MIXED GREENS with FIVE-SPICED BACON and POACHED EGG

serves six


For the Candied Bacon: 8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon Chinese five-spice powder

For the Salad: 2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon Chinese five-spice powder
1 large Fuji apple, cored and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon coarse-ground black pepper
8 cups assorted micro-greens or European mixed salad greens

For the Poached Eggs:
1 tablespoon white wine vinegar
6 large eggs
five-spice powder (for garnish)

For the Candied Bacon, arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake in preheated 400°F oven 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into a glass measuring cup. Set aside. Microwave honey and five-spice powder in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the Salad, mix water, lemon juice and five-spice powder in small bowl. Add apple slices; toss to coat well. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle eggs with additional five-spice powder. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.


bacon recipe courtesy of: McCormick & Company, Inc., 18 Loveton Circle, Sparks, Maryland 21152, 410-771-7301

1400. ORZO with BACON and POACHED EGG

cooked orzo
4 strips of bacon, cut
1/4 cup of sliced onion
1 garlic clove, sliced
1 tablespoon of capers
1 poached egg
cilantro
black pepper

In a hot pan, cook bacon until almost crispy. Add onions and garlic to the pan with bacon and cook until the onion and garlic are tender. To the pan add cooked orzo and capers. While the pasta (orzo) is getting friendly with the bacon, onions, garlic and capers, poach an egg. Put orzo et. al. in a bowl, make a well, and put a poached egg into the well. Season with black pepper and cilantro. Break the egg with a fork, and mix everything together.


courtesy of: Olga, Mango & Tomato

1141. POACHED EGGS with BACON, GRITS and WILTED SPINACH

serves 6


13 slices bacon
2 cups whole milk, plus more if needed
1 cup white-corn grits
coarse salt
2 ounces cream cheese
1 tablespoon unsalted butter
freshly ground pepper
4 garlic cloves, thinly sliced
12 ounces baby spinach
6 large eggs

Put bacon into a large skillet; cook over medium-high heat, turning once, until crisp, 3 to 4 minutes per side. Let drain on paper towels. Reserve 6 slices, and coarsely chop 7 slices; set aside. Pour grease from skillet into a bowl, and wipe skillet clean; set skillet and grease aside.

Bring milk, 2 cups water, the grits, and 1 teaspoon salt to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cover, and simmer, stirring occasionally, 5 minutes. Stir in cream cheese, butter, and reserved chopped bacon. Season with salt and pepper.

Meanwhile, heat 1 teaspoon bacon grease in reserved skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add spinach; season with salt and pepper. Cook, stirring, until spinach has wilted, about 2 minutes; set aside.

Bring a large shallow saucepan of water to a boil. Reduce to a simmer. Crack 1 egg into a small bowl, then slide it into simmering water. Quickly repeat with remaining eggs. Cook, gently turning eggs with a slotted spoon, until whites are opaque but yolks are still soft, 21/2 to 3 minutes. Serve with grits, spinach, and bacon. (If grits have become too thick, reheat, stirring in more milk as needed.)


courtesy of: Martha Stewart.com

1099. DAMPER wrapped in BACON with POACHED EGG

1 cup self-raising flour
2 tablespoons salted butter
1 cup milk
2 tablespoons ricotta
4 rashers bacon
4 eggs
1 tablespoon vinegar

Preheat grill on medium heat. In a mixing bowl add flour and butter. Using fingertips, softly rub in butter until mix resembles fine breadcrumbs. Make a well in the center of dry ingredients and add milk and ricotta. Use a flat blade knife and mix gently until mixture binds altogether. (Do not over handle, as this will toughen the dough). Turn dough on to a floured surface. Knead dough lightly and divide into 4 buns. Wrap a bacon rasher around the outside of each bun. Place a sheet of greaseproof or baking parchment directly onto flat plate. Place buns on greaseproof and close hood of grill. If not using a hooded grill - place a heatproof bowl over buns to contain the heat. Cook for 8 minutes then turn over Buns and cook for a further 8 minutes again under a hood or heatproof bowl. Heat a pot of water to just simmering. Add vinegar to simmering water. Use a spoon to swirl water into whirlpool like action. Crack all 4 eggs on to flat dinner plate then gently slide all eggs at once into pot of simmering water. Cook for 2-3 minutes then use a slotted spoon to retrieve and strain each egg from the pot. Assemble by placing a poached egg on top of each bacon wrapped damper.


courtesy of: LifeStyle FOOD, GPO Box 2692, Sydney NSW 1044 Australia

1042. POACHED EGG with LOBSTER, SPINACH, BACON and HOLLANDAISE SAUCE on TOASTED CHALLAH BREAD

serves: 4-5


1 egg yolk
2 oz Pinot Grigio vinegar, reduced by 1/4 and cooled
Sea salt
3/4 lbs salted butter, clarified
1 large lobster tail (New Zealand or Florida)
1 thick slice challah bread, cut with large ring mold
Butter for toasting
Oil for toasting
1 cup picked baby spinach
1 cup picked mache
10 slices of bacon
1 whole poached egg
4 white peppercorns
1/4 cup chopped chives
Black pepper

Hollandaise: In food processor, add egg yolk and reduction. Add salt to taste then slowly drizzle clarified butter until thick. Loosen with warm water if needed. Set aside at room temperature.

Lobster and Greens: Season lobster tails and grill on both sides. Remove from shell and slice lengthwise into half-inch thick slices. In pan, toast challah with butter and oil until golden. Lightly sauté spinach and mache. Season and set aside.

Bacon: Lay bacon flat on baking mat. Overlapping, place sheet pan on top; weigh down with ovenproof item. Bake at 375 degrees until crispy. Allow to cool. To fit challah, punch out bacon with ring mold. Cut one long strip or triangle for garnish.

To plate: Using mold, fill bacon over toast adding one layer of lobster then greens. Make small hole in center of greens to place warm poached egg. Top with hollandaise, peppercorns, chives and pepper. Lay bacon strip (or triangle) on top.


courtesy of: Lisa Fernandes, Top Chef, Season 4