Table of contents for Eggs & Bacon in Eggs & Bacon

THIS SECTION IS ALL ABOUT BACON—salads, soups, meat loaf, burgers, even desserts. THEN, ON THE FLIP SIDE (literally) we start over with everything eggs—frittatas, omelets, wraps, pizzas, and soufflé. (Not to mention all the recipes where the eggs and bacon come together on one plate.) TO HELP YOU NAVIGATE, all the page numbers have either an “E” or a “B” in front of them, so you know whether you’re in the eggs or bacon section.…

BACON-WRAPPED ASPARAGUS START TO FINISH 25 minutes 12 slices bacon12 oz. asparagus spears, trimmed2 Tbsp. honey or pure maple syrup2 tsp. hot water½ tsp. Dijon-style mustard⅛ tsp. cayenne pepper 1. Preheat oven to 425°F. Line a baking sheet with foil. On a plate arrange bacon between double layers of paper towels. Microwave 1½ to 2 minutes or until partially cooked but not brown; cool. 2. Divide asparagus into six portions. Wrap two slices of bacon around each portion and secure with a toothpick. Place on prepared pan. For glaze, in a small bowl combine the remaining ingredients. 3. Roast bundles 8 minutes; turn bundles and drizzle with glaze. Roast 7 minutes more or until asparagus is tender and bacon is cooked through. Makes 6 bundles. PER BUNDLE 107 cal., 6…

BACON-CARAMEL ROLLS PREP 40 minutes BAKE 15 minutes at 400°F + 25 minutes at 375°F RISE 1 hour COOL 5 minutes 8 slices bacon¾ cup packed brown sugar½ cup butter, melted¼ cup light-color corn syrup¾ cup chopped pecans⅔ cup packed brown sugar1 Tbsp. ground cinnamon2 16-oz. loaves frozen white bread dough or sweet roll dough, thawed6 Tbsp. butter, softened¾ cup raisins (optional) 1. Preheat oven to 400°F. Line a 15×10-inch baking pan with foil. Place bacon in prepared pan. Bake 15 minutes or until crisp; drain on paper towels. Coarsely chop bacon. 2. Grease a 13×9-inch baking pan. In a medium bowl combine ¾ cup brown sugar, the melted butter, and corn syrup. Stir in pecans and half of the bacon. Spread in prepared pan. 3. Stir together ⅔ cup…

THIS SECTION IS ALL ABOUT EGGS—frittatas, omelets, wraps, pizzas, and soufflé. THEN, ON THE FLIP SIDE (literally) we start over with everything bacon—salads, soups, meat loaf, burgers, even desserts. (Not to mention all the recipes where the bacon and eggs come together on one plate.) TO HELP YOU NAVIGATE, all the page numbers have either an “E” or a “B” in front of them, so you know whether you’re in the eggs or bacon section.…

GRAIN AND VEGGIE BOWLS See photo, p. E12. START TO FINISH 30 minutes 2 cups assorted vegetables, such as cherry tomatoes, broccoli or cauliflower florets, shredded carrots, sliced cucumber or avocado, and/or baby spinach1 cup cooked bulgur, quinoa, farro, or rice2⅔ cup cooked frozen shelled edamame2 Soft-Boiled Eggs (p. E4), peeled and halved¼ cup toasted spiced chickpeas or fried onion salad topper½ cup Romesco Sauce 1. Divide vegetables, bulgur, and edamame between two bowls. Top with Soft-Boiled Eggs and chickpeas; drizzle with Romesco Sauce. Makes 2 servings (1¾ cups grain-vegetable mixture + 1 egg + 1¼ cup sauce each). ROMESCO SAUCE In a food processor combine 1 cup cut-up, seeded roma tomatoes; 1 slice crusty bread (1 oz.), torn; ⅔ cup chopped roasted red sweet pepper; ½ cup blanched almonds;…

BACON, POTATO, AND KALE FRITTATA START TO FINISH 30 minutes 12 oz. tiny red new potatoes, quartered6 slices lower-sodium bacon, coarsely chopped2 cups chopped fresh kale½ cup coarsely chopped onion8 eggs, lightly beaten¼ tsp. salt¼ tsp. black pepper 1. In a covered medium saucepan cook potatoes in enough boiling, lightly salted water to cover 10 minutes or just until tender; drain. 2. Meanwhile, preheat broiler.* In a 10-inch broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add kale and onion; cook 5 minutes or until onion is tender, stirring occasionally. Stir in cooked potatoes. 3. In a medium bowl combine eggs, salt, and pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edges of skillet,…

CHEESY EGG BREAKFAST SLIDERS START TO FINISH 45 minutes Nonstick cooking spray8 eggs⅓ cup milk¼ tsp. salt¼ tsp. black pepper12 Hawaiian sweet rolls, split¼ cup honey mustard12 oz. thinly sliced Black Forest ham; 12 brown-and-serve sausage patties, heated;* or 6 slices bacon, crisp-cooked and halved12 thin slices white cheddar, cheddar, or Swiss cheese (5 oz.)¼ cup butter, melted2 tsp. finely chopped green onion 1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray. In a medium bowl whisk together eggs, milk, salt, and pepper. Pour mixture into prepared pan. Bake 8 to 10 minutes or until set. Using foil, lift out egg mixture. Cut into twelve 3¼×3-inch pieces. 2. Arrange bottom halves of rolls in same baking pan and…

THE CUT Bacon comes from the belly of a hog. Each hog will produce two slabs of side pork, which can be cured into two slabs of bacon. The belly is about 10% of the meat from the entire hog. THE PROCESS For dry-cured bacon, pork belly slabs are cured with a mixture of salt, sugar, and spices. The cure also often contains sodium nitrate, a preservative that enhances the pink color of the meat. After about a week, the cure is rinsed away then the pork belly is dried and smoked. Commercially produced bacon is often cured by injections of a brine, made of salt, sugar, nitrates, and phosphates (which speed up the curing process and stabilize the color of the meat). The cured belly is then either smoked…

EASY BACON-OLIVE FOCACCIA PREP 20 minutes STAND 4 hours BAKE 30 minutes at 400°F 3 cups all-purpose flour1 cup millet flour, whole wheat flour, or all-purpose flour1 pkg. active dry yeast2 tsp. kosher salt2 cups warm water (120°F to 130°F) Nonstick cooking spray8 slices bacon, chopped1 Tbsp. olive oil¾ cup desired whole, sliced, and/or chopped pitted olives 1. In a large bowl stir together 2 cups of the all-purpose flour, the millet flour, the yeast, and salt. Add the warm water; stir until moistened (dough will be sticky and soft). Cover; let stand at room temperature 2 hours. 2. Grease a 15×10-inch baking pan. Stir remaining 1 cup all-purpose flour into dough. Transfer to prepared pan. Using a rubber spatula coated with cooking spray, gently spread dough into pan (dough…

WARM SPINACH SALAD WITH BACON DRESSING START TO FINISH 20 minutes 5 to 6 oz. fresh baby spinach or torn spinach leaves¼ cup thinly sliced green onions Freshly ground black pepper4 slices bacon Vegetable oil* (optional)⅓ cup cider vinegar1 Tbsp. sugar2 tsp. Dijon-style mustard½ cup toasted pecan halves½ cup dried cherries1 Hard-Boiled Egg (p. E4), chopped Blue cheese wedges (optional) 1. In a large bowl combine spinach and green onions. Sprinkle with pepper. 2. In a 10-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 2 Tbsp. drippings in skillet (add vegetable oil* if needed). Slice or crumble bacon. Stir vinegar, sugar, and mustard into reserved drippings. Bring to boiling, stirring to scrape up any crusty brown bits. Immediately pour over spinach mixture. Toss until…

FOOD SAFETY Although the risk of bacterial contamination in eggs is relatively low, you can greatly lower the chance of foodborne illness by cooking eggs to 145°F or until the whites and yolks are set. You can also purchase pasteurized eggs, which have been heated to kill bacteria. EGG STORAGE Keep eggs in the refrigerator up to 5 weeks after the packaging date. Leave the eggs in the carton to prevent them from picking up odors from other foods in your fridge. Avoid placing the eggs on a shelf in the refrigerator door, which can fluctuate in temperature. SHELL COLOR Eggshell color depends on the breed of chicken that laid the egg. Certain breeds lay white eggs, and others lay brown eggs—or even greenish or speckled eggs. Color does not…

SUNSHINE TOAST See photo, p. E18. START TO FINISH 20 minutes 4 slices white sandwich bread4 tsp. olive oil4 eggsSalt¾ cup chopped tomatoesBlack pepper2 Tbsp. finely shredded cheddar cheese2 tsp. chopped fresh parsley or sliced green onion (optional)8 slices bacon, crisp-cooked 1. Using a 2½-inch sun-shape cookie cutter, cut a hole from center of each bread slice (tip, below right). In a 12-inch nonstick skillet heat 3 tsp. of the oil over medium-high heat. Add bread slices; cook 1 minute or until lightly toasted. Turn bread over. 2. Break eggs, one at a time, into a cup and slip eggs into holes in bread slices. Reduce heat to medium. Sprinkle eggs with salt. Cook 6 to 7 minutes or until whites are completely set and yolks begin to thicken. Transfer…

1 DINNER ROLL Preheat oven to 400°F. Coat a foil-lined baking sheet with nonstick cooking spray. Cut a slice from tops of two 3-oz. unsplit crusty rolls, such as kaiser rolls. Scoop out insides, leaving ½-inch shells. Place on prepared baking sheet. Sprinkle insides of bread shells with 2 Tbsp. shredded cheddar cheese. Break an egg into each shell; season with salt and black pepper. Bake 15 to 18 minutes or until egg whites are set and yolks are of desired doneness. Drizzle with warmed pesto or marinara sauce. Makes 2 servings. 2 BAKED POTATO Preheat oven to 425°F. Scrub two 8- to 10-oz. baking potatoes or sweet potatoes and prick with a fork. Bake 40 to 60 minutes or until tender; cool slightly. Cut a lengthwise slice from tops…

SCOTCH EGGS PREP 30 minutes BAKE 30 minutes at 350°F ⅓ cup finely chopped onion1 Tbsp. chopped fresh chives1 tsp. dried sage, crushed¾ tsp. sea salt¾ tsp. black pepper½ tsp. dried thyme, crushed1 lb. ground pork6 Hard-Boiled Eggs (p. E4)⅓ cup ground almonds or almond meal2 Tbsp. sesame and/or poppy seeds Arugula or fresh spinach leaves (optional)1 recipe Spicy Mayonnaise 1. Preheat oven to 350°F. Line a shallow baking pan with foil. In a medium bowl combine first six ingredients (through thyme). Add ground pork; mix lightly until combined. 2. Divide meat mixture into six portions. Flatten each into thin patties and fold around eggs, sealing and smoothing edges to enclose. 3. In a shallow dish stir together almonds and sesame and/or poppy seeds. Roll eggs in almond mixture to…

CHEESY BACON AND LEEK PASTA BAKE PREP 40 minutes BAKE 30 minutes at 375°F STAND 5 minutes 3 cups dried rigatoni and/or penne pasta1 14.5-oz. can fire-roasted diced tomatoes with garlic, undrained6 slices bacon, cut up1 cup sliced leeks1 cup heavy cream2 cups shredded Italian cheese blend (8 oz.) 1. Preheat oven to 375°F. Cook pasta according to package directions; drain, reserving 1 cup of the cooking liquid. Return pasta to pot. Add tomatoes; toss gently to combine. 2. Meanwhile, in a 10-inch nonstick skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 1 Tbsp. drippings in skillet. (If desired, set aside 2 Tbsp. bacon for topping.) Add leeks to reserved drippings; cook 3 minutes or until tender, stirring occasionally. Stir bacon and leeks into pasta…

BACON AND BAKED POTATO SOUP PREP 20 minutes BAKE 40 minutes at 425°F COOK 10 minutes 2 6- to 8-oz. baking potatoes, such as russet3 Tbsp. butter½ cup chopped onion¼ cup chopped celery3 Tbsp. all-purpose flour½ tsp. dried thyme, crushed¼ tsp. salt⅛ tsp. black pepper4 cups milk*1 cup shredded American cheese (4 oz.)1 cup chicken broth8 slices bacon, crisp-cooked and crumbled1 Tbsp. thinly sliced green onion 1. Preheat oven to 425°F. Scrub potatoes; pat dry. Prick potatoes with a fork. Bake 40 to 60 minutes or until tender; cool. Peel and chop potatoes. 2. In a large heavy saucepan or Dutch oven melt butter over medium heat. Add onion and celery; cook 5 minutes or until crisp-tender, stirring occasionally. Stir in flour, thyme, salt, and pepper. Add milk all at…

AVOCADO-BLT CLUB SANDWICHES START TO FINISH 25 minutes 1 ripe avocado2 Tbsp. light mayonnaise1 tsp. lemon juice1 clove garlic, minced8 thick slices multigrain country-style bread, toasted4 oz. thinly sliced cooked turkey4 oz. thinly sliced cooked ham4 slices bacon, crisp-cooked and halved crosswise4 leaves romaine lettuce1 tomato, thinly sliced 1. Halve, seed, and peel avocado. In a small bowl mash one of the avocado halves; stir in mayonnaise, lemon juice, and garlic. Thinly slice remaining avocado half. 2. Layer half of the bread slices with turkey, ham, avocado slices, bacon, lettuce, and tomato. Spread remaining bread slices with mashed avocado mixture; place on sandwiches, spread sides down. Makes 4 sandwiches. PER SANDWICH 311 cal., 13 g fat (3 g sat. fat), 9 mg chol., 953 mg sodium, 29 g carb., 7…

SRIRACHA DEVILED EGGS See photo, p. E8. START TO FINISH 30 minutes 8 Hard-Boiled Eggs (p. E4)⅓ cup mayonnaise1 Tbsp. sriracha sauce1 Tbsp. lime juice¼ tsp. salt¼ tsp. ground ginger Pickled sliced ginger and/or fresh cilantro leaves (optional) 1. Halve Hard-Boiled Eggs lengthwise and remove yolks; set whites aside. In a small bowl mash egg yolks with a fork. Stir in next five ingredients (through ground ginger). 2. Stuff egg white halves with yolk mixture. Cover and chill until ready to serve (up to 24 hours). If desired, top with pickled ginger and/or cilantro. Drizzle with additional sriracha sauce. Makes 16 servings (1 egg half each). PER SERVING 68 cal., 6 g fat (1 g sat. fat), 95 mg chol., 120 mg sodium, 0 g carb., 0 g fiber, 0 g…

BREAKFAST PIZZA See photo, p. E34. PREP 20 minutes BAKE 15 minutes at 450°F Cornmeal1 recipe Food-Processor Pizza Dough or 1 lb. refrigerated pizza dough1½ cups shredded cheddar or mozzarella cheese (6 oz.)Nonstick cooking spray1 cup sliced fresh mushrooms½ cup chopped red or green sweet pepper6 eggs, lightly beaten6 slices bacon, crisp-cooked and crumbledFreshly ground black pepperSalsa (optional) 1. Preheat oven to 450°F. Generously sprinkle a large baking sheet or 12-inch pizza pan with cornmeal. On a lightly floured surface, roll or stretch Food-Processor Pizza Dough into an 18×12-inch rectangle or 12-inch circle. Transfer dough to prepared baking sheet or pan. Sprinkle with 1⁄? cup of the cheese. Bake 10 to 12 minutes or just until crust begins to brown. 2. Meanwhile, coat a 12-inch nonstick skillet with cooking spray;…

ANGEL FOOD CAKE PREP 50 minutes STAND 30 minutes BAKE 40 minutes at 350°F COOL 2 hours 1½ cups egg whites (10 to 12 large)1½ cups sifted powdered sugar1 cup sifted cake flour or all-purpose flour1½ tsp. cream of tartar1 tsp. vanilla1 cup granulated sugar1 recipe Marshmallow Frosting (optional)Sliced almonds, toasted (optional) 1. In an extra-large bowl allow egg whites to stand at room temperature 30 minutes. Meanwhile, sift powdered sugar and flour together three times. 2. Adjust baking rack to lowest position in oven. Preheat oven to 350°F. Add cream of tartar and vanilla to egg whites. Beat with a mixer on medium until soft peaks form (tips curl). Gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peaks form (tips stand straight). 3. Sift one-fourth…