Egg Bacon Toasts With Onions And Spinach Recipes

SPINACH BACON EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
• Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
• Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

EGG-BACON TOASTS WITH ONIONS AND SPINACH

Steps:

• Preheat oven to 450 degrees. In a large ovenproof skillet, cook bacon over medium until crisp and browned on both sides, 7 minutes; drain on paper towels. Pour off all but 1 tablespoon fat from skillet. Season onions with salt and pepper and cook, cut side down, until golden, 5 to 7 minutes. Flip, add broth, and transfer skillet to oven. Bake until onions are tender when pierced with a knife, 15 minutes.
• Meanwhile, crumble bacon into small pieces. Drizzle each toast with 1/2 teaspoon oil and spread with mustard. Top each toast with 1 egg, season with salt and pepper, and sprinkle with bacon. Divide toasts and onions among 4 plates. Place skillet over medium-high and add 1 teaspoon oil and garlic; cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing, until wilted. Season spinach to taste with salt and pepper and serve with toasts and onions.

POACHED EGGS, WILTED SPINACH AND PULLMAN LOAF TOAST WITH BACON, ONION AND TOMATO JAM

Steps:

• For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Spoon out 2 tablespoons of the rendered bacon fat from the pan and reserve. Add the onions and tomatoes and season with salt. Continue to cook, stirring occasionally, until the tomatoes and onions are soft and very aromatic, 12 to 15 minutes. Taste and reseason if needed. Stir in the oregano. Keep warm until ready to serve.
• For the toast and wilted spinach: Preheat a cast-iron griddle pan over medium-high heat. Once heated, add the butter and melt. Once melted, add the Pullman rounds and toast on both sides until golden brown, about 1 minute per side. Once toasted, remove from the pan and carefully rub each piece with the garlic cloves. Set aside on plates.
• Add the reserved bacon fat to a large saute pan and preheat over medium-high heat. Once heated, add the spinach and salt and stir until wilted. Drain and discard any excess water. Taste and adjust the seasoning as needed. Top the bread with the spinach just before serving.
• For the poached eggs: Fill a medium saucepan two-thirds of the way with water. Add the vinegar and bring to boil (BTB). Reduce the heat until no bubbles break the surface of the water¿the idea is to create an egg Jacuzzi, a very gentle cooking method.
• Crack the eggs into the poaching liquid and cook for 4 minutes. When done, the whites will be cooked through and the yolks will be warm and runny.
• Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach and toast. Top with the bacon jam and garnish with fresh oregano.
• Serve with a pitcher of freshly squeezed grapefruit juice.

BACON SPINACH OMELET RECIPE BY TASTY

Steps:

• In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
• Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
• Top with green onions, if desired.
• Enjoy!

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 'N' EGG SANDWICHES

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

BACON AND EGG SANDWICHES WITH PICKLED SPRING ONIONS

Steps:

• For pickled spring onions:
• Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
• For maple bacon and spicy mayo:
• Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.
• Mix mayonnaise and Sriracha in a small bowl to combine; set aside.
• For fried eggs and assembly:
• Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.
• Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.
• Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

BACON, EGGS, AND TOAST: MY VERSION

Steps:

• Prep: The first thing I do is get the eggs out of the fridge, the bacon and the bread. I try to get the eggs to room temp by putting them out early, but it isn't required. They may just take a bit longer to cook. Get your pan on the burner and pre-heat it to medium-ish. I start closer to medium low, then move it to medium when I'm there cooking the eggs.
• Now, the bacon. Ever used a microwave for your bacon? It's too easy, trust me. Take 2-3 slices and place them evenly on a paper towel. Cover with another piece of towel and get them on a microwave safe plate. Times may vary for this, but my oven is 1000 watts and the bacon gets nice and crispy how I like it in two minutes, thirty seconds. Adjust according to yours.
• Bread. Simple. Just place two slices in the toaster ready to go.
• Cooking: You've got your eggs next to the stove and your pan on and heated, your bacon is in the microwave, and the bread is standing by in the toaster.
• Set the microwave to 2:30 and hit start, press down the plunger on the toaster, put some butter in the pan to melt, and break the eggs into the pan. Don't worry about the toast or bacon getting done early, as they will keep warm from residual heat in their respective cooking implements. We're going to concentrate on the eggs.
• You've cracked them in there and they're beginning to turn white. At this point, I salt them and crack some liberal pepper over them. To taste, of course.
• Next, you'll see a sort of raised ring, about a half inch to inch around the yolk, of white. I constantly take the corner of my spatula and break through this to the cooking surface. What that does is expose more and more white to the heat and I like this part cooked and not runny, but the yolk really runny. Once this has set up, you're basically done. Shake the pan and look to see if you have any jiggly, clear bits. No? Put the eggs on a plate.
• Careful getting the bacon out of the microwave and towels. HOT. Put them on the plate as well.
• Butter the toast, put them on the plate.
• Sit down and feast like a King, or Queen, heheheh.
• I like to break the yolks, cut up the the eggs and mix it all together, and pile a fork full on a corner of the toast (repeat) and chow down like that, occasionally taking a bite of the savory bacon for a change of tongue scenery, if you will, but you eat it however you like, heheh.