Bacon And Egg Dip Recipes

BACON AND EGG STIR-FRY

Steps:

• Make the candied bacon: Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Pour the drippings into a small bowl and set aside; wipe out the skillet.
• Cook the sugar with 1 teaspoon water in a small saucepan over medium heat, swirling the pan occasionally, until dark amber, about 5 minutes. Stir in the vinegar and star anise; simmer 1 more minute. Stir in the bacon until coated, then spread out in a single layer on a baking sheet to cool; discard the star anise.
• Make the stir-fry: Whisk the eggs with the wine and a pinch each of salt and pepper in a large bowl until frothy. Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat, swirling to coat. Add the scallions and cook, stirring, until just tender, about 15 seconds.
• Pour the egg mixture into the skillet and tilt to spread evenly. Cook until the edges just start setting, then stir rapidly with a rubber spatula until the eggs are almost set, about 1 more minute. Transfer to a plate and wipe out the skillet.
• Add 1 more tablespoon of the reserved bacon drippings to the skillet, swirling to coat. Add the tomatoes, sprinkle with the sugar and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start breaking down, about 2 minutes. Add the cornstarch and cook, stirring, until the liquid thickens, 1 minute.
• Fold the scrambled eggs into the tomato mixture. Sprinkle with the candied bacon and more scallions; serve over rice.

BACON AND BEER DIP

Steps:

• Break cheese into pieces and place in a microwave-safe bowl. Add 3 ounces beer. Microwave on high for 1 minute. Stir, then continue to cook in 30-second increments until cheese is melted. If dip is too thick, add more beer.
• Add crumbed bacon and green onion; stir to incorporate. Dip will thicken as it cools.

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

DEVILED EGG DIP

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
• Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

EGG 'N' BACON DIPPERS

Steps:

• First, make the bacon crumbs. Put the bacon in a dry frying pan and cook until really crisp. Transfer to a plate lined with kitchen paper, then pour all but a drizzle of oil out of the pan. Add the breadcrumbs, cook for a few mins until they turn golden and crisp, then tip these out too and leave to cool. Once the bacon is cool, put in a food processor and blitz to fine crumbs, add the breadcrumbs and give it another quick blitz to combine. Tip into a jar or tub and chill until ready to serve. Will keep for 2 days. Bring back to room temperature before eating.
• Bring a large pan of water to the boil and fill a large bowl with ice-cold water. Add the quail's eggs to the pan and cook for 2 mins, then fish out and plunge straight into the cold water. Repeat with the asparagus or broccoli, if using, cooking for just 1 min. Once cool, drain the veg and dry the eggs, put in a container or pop the eggs back in their egg box to transport.
• Whizz the ingredients for the watercress mayo in a food processor, or just finely chop the watercress and mix everything together. Spoon this into a container for transporting, too. To serve, peel an egg (or take a piece of veg) and dip into the mayo, then into the bacon crumbs.