Bacon Egg And Blue Cheese Asparagus Recipes

EASY BACON AND ASPARAGUS EGG CASSEROLE

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.

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

ASPARAGUS BACON QUICHE

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.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

MARINATED ASPARAGUS WITH BLUE CHEESE

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.

HERBY ASPARAGUS & BACON TART

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.

CHEESE, BACON & ASPARAGUS PUFFS

Steps:

• Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
• Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
• Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.

CANADIAN BACON FRIED EGGS WITH BLUE CHEESE

Steps:

• Heat 1 1/2 teaspoons butter in 10-inch nonstick skillet over medium heat. Add 3 slices Canadian bacon. Sauté 1 minute and turn. Break one egg over each piece of bacon. Sprinkle with 1/4 teaspoon curry powder. Sprinkle half of the cheese and half of the onions over eggs. Season with salt and pepper and cover. Reduce heat to low. Cook until white is just set, about 4 minutes. Using spatula, transfer to plate and keep warm. Repeat process with remaining ingredients.

BACON, EGG AND ASPARAGUS PIE

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

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.

CANADIAN BACON, ASPARAGUS AND EGG GRATIN WITH FONTINA CHEESE

Steps:

• Preheat oven to 375 degrees. Butter 9-1/2" oval gratin pan.
• Melt 1 T. butter in heavy medium skillet over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add asparagus, salt and pepper. Cook until asparagus begins to soften, about 4 minutes. Add bacon and stir 1 minute. Add 1/3 cup cream and pinch of cayenne pepper. Stir until heated through, 1 minute. Mix in mustard. Transfer to prepared pan.
• Make 4 nests in mixture, spacing evenly. Break egg into each nest. Drizzle 1 t. cream over each egg. Sprinkle with salt, pepper, and cayenne. Bake until whites are beginning to set but are still runny, 12 minutes.
• Preheat broiler. Sprinkle cheese over dish. Immediately broil until melted and beginning to brown, about 30 seconds. Serve immediately.