Bacon Egg And Tomato Toast Recipes

FRENCH TOAST WITH BACON, ONION AND TOMATO JAM

Steps:

• Make the filling: Toss the bacon into a large skillet with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crisp, about 13 minutes. Spoon off about half of the drippings. Add the onion to the pan and season with salt and the red pepper flakes. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 more minutes. Add the tomato, season with more salt and cook another 8 to 10 minutes, or until the tomato is soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
• Make the French toast: Preheat the oven to 200 degrees F. In a wide dish, combine the eggs, milk, cayenne (if using) and a pinch of salt. Beat until smooth and homogeneous.
• Lay 4 slices of bread on a work surface. Sprinkle each piece of bread lightly with cheese (use about half of the cheese). Spoon a quarter of the bacon filling onto each piece of bread, then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure. Working in batches, soak each "toast" in the egg mixture, about 1 minute; flip and soak the other side.
• While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat. Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
• Make the eggs and assemble: Coat a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives and serve immediately.

BACON, EGG, AND TOMATO TOAST

Steps:

• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
• Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

TOASTS WITH EGG AND BACON

Steps:

• Spread a little mayonnaise in center of each toast. Place an egg quarter on top, cut side up. Sprinkle with salt and pepper. Dab a little mayonnaise on center of each egg yolk and rest a piece of bacon on top. Sprinkle with chives and serve.

BACON, EGG, AND TOAST CUPS

Steps:

• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

EGGS WITH TOMATO ON TOAST

Steps:

• Separate the eggs, reserving each yolk in its shell and combining 2 whites in a cup. Refrigerate the remaining 2 whites for another use.
• In a cold medium skillet, combine the oil, garlic, peperoncini, and oregano. Turn on the heat and warm over medium-high heat until the garlic begins to fry (without browning) and the mixture becomes fragrant, about 2 minutes.
• Raise the heat to high, then use your hands to crush each tomato into the pan, allowing the juice to fall into the skillet. Season lightly with salt and pepper. Fry the tomatoes, continuing to break them up with the fork. Cook until they concentrate and no longer look watery, 2 to 3 minutes. Add the basil.
• Lower the heat to medium and stir in the egg whites. Cook until the whites become opaque and firm, thickening the tomato sauce, about 1 minute.
• Turn off the heat. Using the back of a spoon, make 4 indentations in the sauce, allowing a few inches around each. Slip an egg yolk into each indentation. Draw the sauce in from the edges of the pan around each of the yolks. Cover the skillet and leave it on the stove, heat off, until the yolks are just warmed through and beginning to set, about 3 minutes for runny yolks.
• Gently spoon some sauce and a yolk onto each piece of toast and serve immediately. I find rubbing some olive oil on the spoon helps prevent breaking the yolk.

BACON-TOMATO CHEESE TOASTS

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

BACON, EGG, AND CHEESE BAKED FRENCH TOAST

Steps:

• Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
• Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
• In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
• Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
• Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.

BLET - BACON, LETTUCE, EGG AND TOMATO

Steps:

• Fry bacon till crisp.
• Combine mayonnaise and mustard.
• Toast bread lightly then butter if so desired.
• Spread toast with mayo/mustard mix.
• Top with sliced tomatoes, season then add lettuce leaves.
• Fry eggs in bacon fat and place on sandwich then season.
• Cover with second slice of toast.
• Serve immediately.

BACON TOMATO AND EGG GRATIN

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place tomatoes in single layer in pan. Roast 20 minutes or until tomatoes collapse and begin to brown.
• Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes in baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
• In large bowl, beat 1 of the eggs, the mustard, salt and pepper with whisk until blended. Add remaining 11 eggs, the egg product and milk; beat with whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and cheese.
• Bake uncovered 45 minutes or until set. Garnish with chopped red onion, chopped tomatoes and additional chopped chives, if desired.

BACON, EGG, AND CHEESE-STUFFED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
• Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
• Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

BACON, TOMATO, & CHEESE ON TOAST

Steps:

• Toast bread.
• Place bacon on top.
• Then tomatoes.
• Now cheese.
• Toast in toaster oven or microwave.
• You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!