EGG CUPS AND BACON SOLDIERS RECIPE BY TASTY
Here's what you need: pre-sliced sandwich bread, streaky bacon, butter, salt, pepper
Provided by Evelyn Liu
Categories Breakfast
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 190°C (375°F).
- Cut the crusts off the bread.
- Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
- Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
- Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
- At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
- Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
- Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
- Dip and Enjoy!
Nutrition Facts : Calories 92 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
EGG & BACON BRIOCHE SOLDIERS
Finger sandwich fillings don't have to be dainty - add some bold flavours to your afternoon tea with these brunch-inspired bites
Provided by Cassie Best
Categories Afternoon tea, Buffet, Lunch, Snack, Supper
Time 20m
Yield Serves 6 (makes 12 finger sandwiches)
Number Of Ingredients 5
Steps:
- Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.
- Meanwhile, lightly butter each slice of brioche on one side and heat a griddle pan. Char the brioche on the hot pan until griddle lines appear, then flip and char the other side. Place the bread in a toast rack or on a wire rack to cool.
- When the egg timer goes off, put the eggs in cold water for 10 mins to cool. Peel, then mash the eggs with a little seasoning, and stir in the mayo. Chill the egg mayo and store the toasted bread in an airtight container until you're ready to serve.
- Just before serving, assemble the sandwiches, then cut off the crusts and cut each sandwich into 2 or 3 fingers. Pop a slice of crispy bacon into each finger, so it sticks out the ends a little, and serve straight away.
Nutrition Facts : Calories 265 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.8 milligram of sodium
SPICE-RUBBED BACON WITH FRIED EGGS AND TOAST "SOLDIERS"
I love the smells of breakfast. If the smell of coffee and bacon doesn't wake your family and friends from a deep sleep and send them straight to the kitchen, I don't know what will!
Provided by Alex Guarnaschelli
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 220 degrees F.
- In a small bowl, add the cayenne, garlic powder, dark brown sugar, black pepper and curry powder and stir to blend. Spread the spice mix on a baking sheet and put it in the oven for 2 minutes. Meanwhile, separate the bacon slices. Remove the pan from the oven and put the bacon slices, in a single layer, on the spice mix. Turn them over to lightly coat both sides of each slice with the spice mix.
- Arrange the bacon in 2 large skillets and cook over medium heat until golden brown. Note: because of the brown sugar, the bacon is more prone to burning, especially if cooked too quickly over high heat. As the bacon is cooked, use a slotted spoon or spatula to transfer the strips to a paper towel to drain. Drain off any excess grease from the skillets but leave a small layer in each pan.
- Raise the temperature of the oven to 350 degrees F.
- Arrange the bread on a baking sheet and put it in the center of the oven. When the bread is toasted, remove from the oven and set aside.
- Return the skillets to the stove over medium-low heat and crack 2 eggs into each skillet. Do not overcrowd. Season them lightly with salt. Cook until desired doneness. Transfer the eggs to a platter and arrange the bacon and the toast around the eggs. Serve immediately.
EGGS WITH SOLDIERS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast strips.
OVERNIGHT BACON BRUNCH CASSEROLE
A hearty overnight bacon breakfast casserole that is sure to please everyone for breakfast or brunch. This make-ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites--eggs, bacon, cheese, and brioche.
Provided by Bloughmag70
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h20m
Yield 10
Number Of Ingredients 10
Steps:
- Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
- Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
- Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
- Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 25.4 g, Cholesterol 215.9 mg, Fat 18 g, Fiber 1 g, Protein 16.5 g, SaturatedFat 6.4 g, Sodium 621.9 mg, Sugar 6.3 g
POACHED EGG BRIOCHE
_**Editor's note:**This is one of Colin Cowie's favorite brunch dishes. It's delicious accompanied by crispy chicken, pork, or veal sausages._
Provided by Colin Cowie
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat broiler. Line 13- by 9-inch baking dish (or large rimmed baking dish) with aluminum foil.
- 2. Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
- 3. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.
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