Bacon Egg And Asparagus Pie Recipes

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BACON-ASPARAGUS TART



Bacon-Asparagus Tart image

Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!

Categories     asparagus     bacon     tart     puff pastry     ricotta     gruyere     parmesan

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 sheet frozen puff pastry, defrosted
2 eggs, divided
1 tbsp. heavy cream
flour, for sprinkling
4 slices bacon, chopped into lardons
1 lb. asparagus, washed and trimmed
1/2 c. ricotta
1/2 c. parmesan, grated
1 c. freshly grated gruyere cheese (or fontina)
2 tbsp. Chopped chives
Freshly ground black pepper
kosher salt
Extra-virgin olive oil, for drizzling
Maldon sea salt, for finishing

Steps:

  • Preheat oven to 400 degrees F. Line half sheet pan with parchment paper. Mix together 1 egg and heavy cream to make egg wash. Set aside.
  • Roll out pastry on lightly floured surface to make a slightly larger rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over. This will prevent the middle from rising out of control. Brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly. Reserve egg wash.
  • Meanwhile, heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon and drain, and reserve about 2 tablespoons of the bacon fat. Add the asparagus to pan and cook until crisp-tender, about 3 minutes. (The asparagus will cook more in the oven).
  • In a medium mixing bowl, combine ricotta, parmesan, gruyere, chives, remaining egg, remaining egg wash, and black pepper. Spread cheese mixture evenly across center of puff pastry, leaving 3/4" border. Evenly arrange asparagus across center of pastry. Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.
  • Sprinkle with Maldon sea salt and serve immediately.

EASY BACON AND ASPARAGUS EGG CASSEROLE



Easy Bacon and Asparagus Egg Casserole image

This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 12

12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns (from 20-oz package)
2 cups 1/2-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2 cup sliced green onions
2 cups shredded Cheddar cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland's Best® Large Eggs

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
  • In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

HERBY ASPARAGUS & BACON TART



Herby asparagus & bacon tart image

An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base

Provided by Sarah Cook

Categories     Lunch, Main course

Time 1h

Yield Serves 4 as a starter or 3 for lunch

Number Of Ingredients 12

250g rough puff pastry or use bought puff pastry
little flour , for the tray
1 egg , beaten
2 tsp olive oil
100g bacon lardon
100g ricotta
85g mascarpone
zest 1 lemon
2 tbsp each snipped chives and chopped curly parsley
1 tbsp chopped mint
2 tbsp grated parmesan
bunch asparagus , trimmed

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don't go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
  • Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
  • Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.

Nutrition Facts : Calories 513 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium

ASPARAGUS BACON QUICHE



Asparagus Bacon Quiche image

Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions-it's a welcome addition to any brunch buffet. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 bacon strips, cooked and crumbled
3 large eggs
1-1/2 cups half-and-half cream
1 cup grated Parmesan cheese, divided
1 tablespoon sliced green onions
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground nutmeg

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°. , Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.

Nutrition Facts : Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 557mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

HEARTY ASPARAGUS PIE



Hearty Asparagus Pie image

This hearty quiche is as attractive as it is flavorful! It looks complicated to make but is actually a simple recipe. The secret is the crust - it's refrigerated pizza dough that I season with basil and Parmesan cheese. But the asparagus spokes are what make this pie special for the holidays. It almost seems too nice to cut, but we're always glad we did when we taste a slice.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1/4 pound fresh asparagus, trimmed
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1 package (13.8 ounces) refrigerated pizza crust
3 bacon strips, diced
1 medium onion, chopped
5 large eggs
1/2 cup whole milk
1/8 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside., In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan. , Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°. , In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain., In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top. , Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.

Nutrition Facts :

ASPARAGUS PIE



Asparagus Pie image

This dish is similar to a clafoutis but is savory.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 57m

Yield 8

Number Of Ingredients 11

½ cup flour
½ teaspoon salt
¾ teaspoon white sugar
1 pinch fresh ground black pepper
1 teaspoon chopped fresh thyme
1 ¼ cups milk
3 large eggs
1 tablespoon lemon zest
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the inside edges of a 2-quart casserole dish.
  • Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
  • Whisk eggs and lemon zest into milk mixture to form a smooth batter.
  • Melt butter in a heavy skillet over medium heat.
  • Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
  • Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
  • Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g

SPICY BACON-AND-EGG PIE



Spicy Bacon-and-Egg Pie image

Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.

Provided by Melissa Clark

Categories     brunch, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

2 1/2 cups all-purpose flour
3/4 teaspoon coarse kosher salt
2 sticks (8 ounces) unsalted butter, chilled and cubed
6 ounces Canadian bacon, diced
2 scallions, white and greens parts, thinly sliced
9 large eggs
Kosher salt, as needed
Cracked black pepper, as needed
6 tablespoons heavy cream
1 1/2 tablespoons Sriracha or other hot sauce
1 1/2 tablespoons ketchup

Steps:

  • In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
  • On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
  • Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
  • Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
  • Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 387 milligrams, Sugar 2 grams, TransFat 1 gram

IMPOSSIBLY EASY BACON PIE



Impossibly Easy Bacon Pie image

Indulge yourself with an old-fashioned bacon-and-egg breakfast with this easy pie recipe.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 7

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper

Steps:

  • Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
  • In medium bowl, beat remaining ingredients until blended; pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 145 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 1 g

BACON, EGG AND ASPARAGUS PIE



Bacon, Egg and Asparagus Pie image

We travel a lot over Summer with my son and his race car, always looking for tasty travel type foods, this pie is one of our favourites.

Provided by Evie3234

Categories     Lunch/Snacks

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 6

1 (400 g) packet frozen puff pastry
4 eggs
4 slices rindless bacon
2 tomatoes
1 can asparagus spear
freshly ground black pepper

Steps:

  • Roll out pastry on a lightly floured board to 2mm thickness.
  • Line a 20cm square cake tin with the pastry, slashing and sealing on corners to make pastry fit.
  • Re-roll remaining pastry for the top.
  • Break eggs into pastry.
  • Prick yolks.
  • Chop bacon roughly.
  • Add to pastry shell.
  • Slice tomatoes and lay over egg mixture.
  • Drain asparagus and arrange spears over tomato.
  • Grind over black pepper.
  • Place pastry top over pie.
  • Trim edges and crimp to seal.
  • Cut 2 holes in top of pastry.
  • Bake at 200C degrees for 30-40 minutes or until pastry is golden and filling is set.
  • Serve hot or cold.

ASPARAGUS WITH BACON AND HARD-BOILED EGGS



Asparagus with Bacon and Hard-Boiled Eggs image

Provided by Lou Lambert

Categories     Egg     Side     Bacon     Asparagus     Summer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

4 ounces bacon (about 4 slices)
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick
Kosher salt
1/2 small shallot, finely chopped
3 tablespoons Sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon whole grain mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
Freshly ground black pepper
4 hard-boiled large eggs, whites and yolks separated, chopped
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Steps:

  • Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
  • Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
  • Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
  • Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
  • Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.

BACON AND EGG PIE



Bacon and Egg Pie image

This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

Unsalted butter, for pie plate
1/2 pound thick-sliced bacon
1/4 pound small mushrooms, quartered
1 red, yellow, or orange bell pepper, diced
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
5 large eggs
1 1/2 cups heavy cream
Coarse salt and freshly ground pepper

Steps:

  • Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
  • Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
  • Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.

EGG AND BACON PIE



Egg and Bacon Pie image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

Pastry for a 1-crust pie
1/2 pound slab bacon, diced
8 eggs, beaten
2 cups light cream
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 450 degrees. Roll out pie crust and line a 9-inch pie plate. Prick the pastry with a fork at 2-inch intervals. Line pastry with aluminum foil and fill with rice or beans to weight. Place in oven and bake 15 to 20 minutes, or until pastry starts to brown.
  • Remove from oven. Remove aluminum foil and discard beans. Distribute bacon over bottom of pastry crust.
  • Combine all other ingredients except butter, mix well and pour over bacon. Dot with butter. Return to oven and bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Remove from oven and set aside to cool to room temperature before serving.

BACON & EGG PIES



Bacon & egg pies image

Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread

Provided by Sarah Cook

Categories     Afternoon tea, Starter

Time 1h20m

Yield Makes 12

Number Of Ingredients 11

little oil , for the tin
500g pack all-butter shortcrust pastry
little flour , for dusting
good knob of butter
1 small onion , finely chopped
8 rashers back bacon , trimmed of any fat and diced
½ tsp ground mace
2 large eggs
2 tbsp crème fraîche
12 quail eggs
few pinches poppy seeds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
  • Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail's egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
  • Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal - don't let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.

Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium

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ASPARAGUS QUICHE RECIPE {WITH CHEESE} | LIL' LUNA
2020-11-18 Spread half of the Swiss cheese evenly in the bottom of the pie crust, then top with the asparagus and crumbled bacon. Pour the egg mixture over the asparagus. Sprinkle the remaining Swiss cheese on top. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Let stand 10-15 minutes ...
From lilluna.com
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BACON AND EGGS OVER ASPARAGUS | FOX NEWS
2017-01-03 Preheat oven to 475 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange bacon slices in single layer, spacing 1/4 inch apart. Roast 8 …
From foxnews.com
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EGG AND BACON PIE | NIGELLA'S RECIPES | NIGELLA LAWSON
2013-06-01 Pour the egg mixture into the bowl of bacon and onion and mix briefly, then gently spoon or scrape the mixture into the pastry-lined pie dish. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, then seal and pinch all around the rim. With the tip of a small sharp knife, cut a ...
From nigella.com
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BACON AND EGG PIE RECIPE | BETTER HOMES AND GARDENS
2016-08-24 Arrange bacon over pastry base. Crack 6 of the eggs in between bacon and sprinkle over chives. Cover with remaining pastry sheet. Press edges together and trim excess. Whisk remaining egg in a small bowl and use to brush pastry. Season with salt and pepper. Bake for 35 minutes or until pastry is golden and crisp. Remove from tin.
From bhg.com.au
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QUILT PIE WITH ASPARAGUS, EGGS AND HAM | RICARDO
In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate. In a pot of salted boiling water, blanch the asparagus for 1 to 2 minutes or until tender. Transfer the asparagus to a bowl of ice water. Drain and set aside. With the rack in …
From ricardocuisine.com
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BACON, ASPARAGUS, AND POTATO FRITTATA - DELISH
2021-12-08 Adjust an oven rack to center position, and preheat to 425°. In a medium pot, add 2 pinches salt, potatoes, and water to cover the potatoes by about 1/2".
From delish.com
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OVERNIGHT BACON ASPARAGUS BREAKFAST CASSEROLE - I HEART EATING
2015-03-13 Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper, and grease a 2-quart casserole dish or an 8x11 pan. Spread bread cubes evenly on the baking sheet. Heat the bread in the oven for 10 minutes; it won’t color, but will dry out a bit. Cook asparagus very briefly, about 1 ½ minutes in the microwave.
From ihearteating.com
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BREAKFAST IN MINUTES: ONE-PAN CRISPY BACON AND ROASTED …
2013-06-10 Yesterday’s brunch, however, was dead simple. Everything was tossed into one pan and roasted in the oven, where the flavors combined perfectly, enhanced with fresh thyme and a little lemon zest. We happily scooped up the egg-topped asparagus and piled it onto thick buttered toast. Bacon and eggs just became more accessible.
From simplebites.net
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ASPARAGUS WITH POACHED EGG AND BACON RECIPE - BBC FOOD
Place the bacon under the grill and cook, turning once, until crisp. For the dressing, place the lemon juice, tarragon and vinegar into a non-reactive …
From bbc.co.uk
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ASPARAGUS AND BACON QUICHE: A TUTORIAL - SIMPLE BITES
2018-04-25 Remove onions from pan and cool completely. Toss asparagus into the pan and cook quickly over high heat until bright green and the stems are tender, 5-6 minutes. Add a splash of water to the pan to create steam. Remove asparagus and drain on a paper towel. Crack eggs into a medium bowl and whisk together with the cream.
From simplebites.net
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BACON AND EGG PIE RECIPE | GOOD FOOD
Method. 1. Lightly grease a 20 cm (8 inch) loose-based pie tin. Heat the oil in a frying pan. Add the bacon and cook over medium heat for a few minutes, or until lightly browned. Drain on paper towels and allow to cool slightly. 2. Roll out the shortcrust pastry between two sheets of baking paper until slightly larger than the tin.
From goodfood.com.au
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POACHED EGGS WITH BACON-WRAPPED ASPARAGUS - WILLIAMS SONOMA
2015-04-19 Place the asparagus bundles on a baking sheet and roast until the bacon is browned and the asparagus is crisp-tender, 6 to 8 minutes. While the asparagus is roasting, poach the eggs. Fill an egg-poaching pan with 1/2 inch (12 mm) of water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan.
From williams-sonoma.com
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BACON WRAPPED ASPARAGUS | EASY DINNER IDEAS
2022-07-12 Preheat oven to 400°F. Rinse asparagus and snap off the ends. Lay asparagus in threes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Wrap one piece of bacon around each asparagus bundle. Bake for 20 minutes, or until bacon is crispy and asparagus is tender. Serve immediately.
From easydinnerideas.com
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6 BACON-WRAPPED ASPARAGUS RECIPES | ALLRECIPES
2021-09-16 Our 22 Best Ever Summer Side Dishes Summertime calls for classic potluck recipes, portable foods, and dining al fresco. Want to dig into the best side dishes of the season and discover tantalizing flavors along the way?
From allrecipes.com
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CANADIAN BACON AND ASPARAGUS QUICHE - CABOT CREAMERY
Roll out into 12-inch-diameter circle, about ¼-inch thick. TRANSFER dough to 10-inch tart pan, easing gently into bottom of pan. Trim off top edge. Place overlapping slices of Canadian bacon evenly over bottom of crust. Arrange asparagus on top of bacon. WHISK eggs until well combined, in medium bowl; whisk in cream, salt and pepper.
From cabotcheese.coop
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ASPARAGUS BUTTER BACON PIE – HEALTHY FOOD RECIPES – UNDIRECT
2021-04-23 2 Add egg yolk and water, and simply mix all the ingredients into a rough dough. The rough dough is cut and pressed together with a scraper, then cut and pressed twice. The dough is arranged into neat dough. The bag is wrapped and refrigerated for 15 minutes.
From undirect.com
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NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Bacon, Egg and Asparagus Pie Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician …
From food.com
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BACON & EGG PIE RECIPE - GREAT BRITISH CHEFS
Method. Preheat the oven to 180°C/gas mark 4. Cut the pastry into 6 even sized pieces and use to line 6 large muffin tins, leaving the excess pastry overhanging the edges. Divide the mixture between the 6 lined moulds and place in the oven for 10-15 minutes or until the eggs are only just slightly wobbly in the centre.
From greatbritishchefs.com
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Top Asked Questions

How do you cook eggs with bacon and asparagus?
Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes.
How do you cook bacon and eggs in a skillet?
In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir.
What is the best way to make egg pie?
Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme. Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes.
How do you cook bacon in a glass pie pan?
Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.

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