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Top Rated Bacon and Egg Recipes
If you thought you've already had the ultimate breakfast sandwich, then you haven't tried putting bacon, egg and cheese on a Red Lobster Cheddar Bay biscuit.This recipe is courtesy of Red Lobster.
Eggs Benedict might very well be the single best brunch dish, and with this recipe a classic, restaurant-worthy version with freshly poached eggs and a quick and easy hollandaise comes together in less than an hour. Hollandaise recipe courtesy of Belly Full.
What’s a Southern breakfast without cheesy grits? Grits, eggs, bacon, cheese, and peppadew peppers are piled onto this Southern-style breakfast sandwich. No need for hot sauce — the heat from the peppers adds plenty of spice for a morning treat.
Save yourself the hassle of making super fancy egg Florentine by making this super simple microwaveable version.This recipe is courtesy of Nine Kitchen.
It's hard to imagine a way to improve on the simplistic perfection of a bacon, lettuce, and tomato sandwich. But for those nontraditionalists willing to branch out a bit, adding a fried egg elevates this sandwich to a whole new level. And when you think about it, eggs are an even better example of simplistic perfection than a BLT — just fry one up and this single ingredient will add extra levels of flavor, texture, and body to the dish. The addition of homemade garlic mayo doesn't hurt either.Click here for 8 Sweet and Savory Sandwiches.For more sandwich recipes.
Bacon and eggs aren’t just for breakfast. This savory ramen soup is perfect for a quick weeknight meal. Click here for more ramen upgrades
NYC-Style Bacon, Egg & Cheese
If you, like many of us on the Delish team, grew up in the Tri-State Area (the towns and counties in New York, New Jersey and Connecticut that surround New York City), you know that there are few things more ubiquitous and important than a good deli. Sure there are so many different types of delicatessens all throughout these glorious states, from Italian speciality sandwich shops to bodegas with a mini taqueria tucked in the back corner. But for most, a real deli is just the one on the corner. A bodega. Where you can pick up a car air freshener, a six pack of beer, a pair of underwear, a pint of ice cream and pet a cat, all in one quick visit. Oh and you'll probably get the best bacon, egg and cheese of your life there too.
Now this will never be your brioche bun-d, pepper bacon-d, poached egg-d, boujee type of sandwich. A BEC from a New York deli is the true definition of fast food. The egg will be whisked haphazardly, the bacon may have been sitting par cooked for half a day and the bun might not even toasted, but we swear if it isn't the perfect way to start the day, we don't know what is. We recently tried to recreate the magic in our Test Kitchen and we think we almost nailed the magic that is unfolded from that wax-paper and tin foil parcel that you get on a Saturday after a long night out. To ensure you make the best possible sandwich, keep these things in mind:
The Kaiser Roll Is Your Only Bread Option (Unless You Can't Find Them In Which Case That's Totally okay)
The Kaiser Roll is a crusty, round roll brought over to America by Austrian and German immigrants and has been the default (if not only) option for sandwich bread in most New York delis. It has a soft crumb on the outside that gives way to a pillowy and chewy inside that is hard to replace. However, we recognize that these might be difficult to find them where you live, so if you need a replacement we'd recommend something like a Portuguese roll or heartier hamburger bun.
Don't Over Scramble Your Eggs
Bacon Egg and Cheese's are made on the fly at delis. Usually the person behind the counter just received 4 increasingly complicated orders and needs to work quick. A true NYC-style BEC will have eggs that are just scrambled. There should still be streaks of white in the egg when you pour it in the pan.
Get Your American Cheese From The Deli Counter
Listen, the Delish team loves those pre-packaged, individually wrapped pieces of American cheese, but this is never what is being used behind the counter. Spend the extra buck or two to get your American cheese sliced from the block at your supermarket deli counter or at your local bodega.
Ketchup Is Optional, Seasoning Your Eggs Is Not
The argument over whether to put ketchup on a BEC has truly sparked fights in the Delish offices. At the end of the day we know that in this case it just comes down to preference, so to each their own! The thing that can never be skipped over is seasoning your eggs with salt and pepper. It may seem like a trivial step but it will add a ton of necessary flavor to your breakfast sandwich.
Gave this New York classic a shot? Let us know how it went in the comments below!
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17 Recipes That Prove Bacon, Egg, and Cheese is the Best Combination to Ever Exist
There's something so utterly delicious about this trio of foods.
There's something so utterly delicious about this trio of foods.
Place these avocado bacon roll-ups around a ranch dip for a party-ready appetizer.
These serving-size soufflets are just the dish to make for your next brunch party.
The eggs in this skillet recipe are soaked up with squares of white bread, while Monterrey Jack cheese, scallions, and bacon add more zest.
Bacon, Egg, and Cheese Breakfast Burrito Recipe
Why It Works
- Pre-salting the eggs helps them retain moisture and reduces the chances of weeping.
- Layering the fillings one atop another means that you get a bit of everything in each bite.
We salute whoever first had the idea to stuff all of breakfast into a single, large flour tortilla (credit, in case you're curious, seems to go to New Mexico's Tia Sophia's restaurant, which put a "breakfast burrito" on their menu in the 1970s). With that one creative innovation, an entire morning meal can be eaten using just one hand, potentially on the go—though let's be honest, a good one is likely to create enough of a mess to make it less portable than your average breakfast sandwich.
What makes a good breakfast burrito? The answer isn't any specific set of ingredients, since a breakfast burrito is (and should be!) endlessly variable. Eggs are common, usually scrambled, and most of us would expect some kind of starch, melted cheese, a bit of meat, and a generous range of condiments some nod towards Mexican or Tex-Mex ingredients and flavors is typical, but not absolutely required. Ultimately, though, any of these components could be altered or omitted.
Making a good breakfast burrito involves assembling some combination of these ingredients in a way that delivers a bit of each in almost every bite, while maximizing moisture but avoiding wateriness, which would make the burrito unpleasantly soggy.
In the case of this recipe, we achieve that by layering sour cream, guacamole, potato hash, bacon, and scrambled eggs with melted cheddar in such a way that the burrito will contain a bit of each along its entire length. It's a pretty classic breakfast in burrito form, with the condiments adding a Southwestern vibe.
There are a few key techniques used here, aside from the specific way of layering the components. First, we pre-salt the eggs, which we've demonstrated before leads to more tender results. They sit while the potatoes cook, which is just long enough for the salt to work its magic on the egg proteins.
For the potatoes, meanwhile, we break with our standard hash method, which calls for par-cooking the potatoes in acidulated water. Adding vinegar to cooking water when simmering spuds helps firm up the potato cubes, maximizing crispiness and ensuring they remain in distinct pieces when they're crisped in a skillet later on. That's great when the hash is being served on a plate alongside other breakfast items, but it's less desirable in burrito form, where we actually want some softening—instead of a lumpy filling of ultra-crisp individual potato chunks, we get golden and crispy hash that melts into the rest of the ingredients.
Lastly, for the bacon, we cook it until crisp, which makes it easier to break into pieces. Those pieces are important because they prevent the dreaded "pull" from happening, where you bite into a burrito or sandwich and accidentally pull out its filling along with a stubborn strip of meat.
Try these delicious recipes for a true breakfast treat.
Classic Scrambled Eggs and Bacon
This is a traditional bacon and eggs combination.
- 2-3 slices of bacon
- 3 eggs, beaten
- 1 tablespoon milk
- Salt and fresh cracked pepper to taste
- Beat milk and eggs together until frothy.
- Mix in salt and fresh cracked pepper.
- Set aside.
- Heat a sauté pan over medium high heat.
- Place bacon in hot pan and fry until crisp. Drain on a paper towel.
- Leave 1 teaspoon of bacon fat in pan and remove the rest.
- Add beaten eggs to pan and cook, stirring, until eggs are set.
Utilize your oven broiler in this recipe.
- 5 to 6 thin slices of pancetta
- 1 tablespoon unsalted butter
- 4 eggs
- 2 tablespoons heavy cream
- Salt and fresh cracked pepper
- 3 tablespoons grated parmesan cheese
- In an ovenproof 12" sauté pan, melt unsalted butter over medium heat.
- Arrange pancetta slices in butter and allow them to cook, turning when they are done.
- While pancetta cooks, whisk together eggs, cream, salt, and pepper.
- Pour egg mixture carefully over pancetta.
- Cook over medium heat until bottom of eggs set, about 3-4 minutes.
- While eggs are cooking, turn on your oven broiler.
- Sprinkle parmesan over the top of the eggs. Remove the pan from heat and place under the broiler.
- Broil until puffy and slightly browned, about 3 to 4 minutes.
Bacon and Egg Salad Sandwich
Try this twist on traditional bacon and eggs, perfect for a luncheon.
- 4 hard-boiled eggs
- 4 slices thick bacon, cooked crisp and crumbled
- 1 tomato, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 4 slices of bread, toasted
- Peel and chop eggs.
- Mix eggs with bacon, tomato, mayonnaise, and mustard.
- Spread on top of two slices of bread. Add the remaining two. Cut sandwiches in half and serve.
The Classic Bacon, Egg and Cheese Sandwich
- 2 ciabatta rolls
- 4 teaspoons unsalted butter divided
- 4 slices bacon
- 4 large eggs
- Kosher salt and freshly ground pepper to taste
- ½ cup grated Havarti or other cheese
- Sriracha or other hot sauce to taste
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved
HOW TO MAKE EGG SALAD
This Bacon Horseradish Egg Salad is super easy to make. I use this Hard Boiled Egg Recipe to make a big batch to keep in the refrigerator for egg salad emergencies. It’s a thing here.
Here’s how to make the BEST Egg Salad:
That’s it….totally easy, peasy and perfect for those brown bag lunches! You know….the school field trips, the backpacking trips, the fun…not so office-y lunches. And if you DO take this Horseradish Egg Salad with Bacon to work…your coworkers will either be totally jealous or steal your lunch. It happens. The lunch stealing….that’s a thing, too.
What to Put In Egg Salad
Even though this is a unique egg salad recipe, you may want to experiment with your own variation on classic egg salad.
Here are some of my favorite additions to egg salad:
- Avocado – adds a bit of creamy richness to egg salad and you can use less mayonnaise! – Just a spoonful adds soooo much flavor. – Trust me here….just try it. – Again…..sooooo much flavor!
- Pickle juice….and chopped bread and butter pickles add so much tang and deliciousness.
- Finely chopped olives are also amazing in your egg salad sandwich recipe.
How Long Will Egg Salad Keep
You can store your egg salad in an airtight container refrigerated for up to five days. I don’t recommend freezing egg salad….ever. It’s never really worked out for me. Plus, this egg salad recipe is so amazing….you’ll be surprised if it lasts longer than an hour.
- Chill your Eggs – Once your eggs are cooked, give them time to chill out in the refrigerator. Using eggs that are still hot or warm will make your egg salad a bit watery.
- Don’t Over Cook – Be sure not to over cook your eggs for two reasons: you want the yolk to be creamy, not chalky, so that it blends smoothly into the dressing mixture…..and overcooked eggs can make your egg salad watery.
SUBSTITUTE FOR MAYONNAISE
If you don’t want to use mayonnaise in your egg salad recipe, you can use greek yogurt. The flavor will be much tangier than mayonnaise but you will definitely be keeping the fat and calories in check.
Keto Bacon and Egg Cups
Bacon, Bacon and More Bacon
This page is dedicated to the best “Keto Bacon and Egg Cups” recipe on the Internet. But before we tell you the delicious secrets about this recipe, let’s step back for a minute.
You may not believe me, but there are a huge amount of yummy benefits to being on a ketogenic diet. And one of those benefits is eating lots of sweet, sweet bacon. We’ve heard about bacon “dangers”, as it can cause high cholesterol, but no one ever seems to mention the benefits.
For example, did you know that bacon actually contains omega-3 fatty acids, which are the same nutrients found in fish? And it’s these particular fatty acids that actually help protect the heart and keep it functioning correctly. Bacon also contains a lot of a nutrient called choline. This nutrient is particularly important for memory and intelligence and scientists have even found it can help fight off mental impairments such as Alzheimer’s disease. Amazing, right?
So, now we’ve discovered the benefits of bacon, let’s move on to the recipe.
What you should know about this delicious recipe, is that it’s full of the all-important protein keto dieters need. This is not only due to the lack of sugary carbohydrates, but because it’s main ingredients are bacon (you guessed it!), eggs and cheese. And just to let you know, it’s pretty much impossible to find three ingredients that contain as much protein as these. So, for anyone trying to get their fat intake up, whilst keeping their other macros down, these little cups are perfect.
We recommend eating these for breakfast, as they’re very quick to make. For example, there’s only four steps to the entire recipe, whilst our last step is just a top tip to learn how to cook the eggs exactly as you like them. They’re also perfect as a protein filled snack if you’re having a particularly ravenous morning or evening.
Even though they take 25 minutes to prepare, twenty minutes of that is actually cooking time! Result! If you’re always in a bit of a rush, though, feel free to cook these in bulk and freeze them. It will save you so much time, that you can then spend on more important activities, such as caring for your kids or having extra leisure time! Be careful if you wish to recook these, however. Make sure they have fully defrosted and are piping hot when taking them out of the oven. You can test the temperature with a kitchen utensil and don’t burn yourself by eating them right away.
Now for the stats. These keto bacon and egg cups have 210 calories per cup, and you’re getting 15 grams of protein, and 16 grams of fat. Even better, they only contain zero carbs, which is just incredible for keto! It also makes them perfect for anyone who has dietary intolerances and is, for example, gluten-free.
So, what are you waiting for! All you need is five minutes of your time to prepare this dish and then you can have a tasty, ketogenic snack, breakfast or brunch any time you want. Wonderful? We think so too.
<<Nutritional Info is ‘Per Cup’>>
They are obviously great for breakfast or brunch, and that's how I usually serve them. But they also make a great snack. My kids actually ask for these when they come home from school! I serve them with a side of fresh-cut veggies for dipping into the semi-soft yolks.
You can keep the leftovers for 3-4 days in the fridge, in an airtight container. I usually make this recipe on the weekend, and leftovers are great for quick weekday breakfasts. I reheat them in the microwave, covered, on 50% power.