CHEESY GRITS WITH POACHED EGGS, GREENS, AND BACON
Winter's answer to the grain bowl, this feels super hearty and satisfying.
Provided by Claire Saffitz
Categories Breakfast Bacon Cheddar Cheese Egg Chile Chard Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
- Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25-40 minutes, depending on coarseness.
- Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8-10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
- Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
- Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
- Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.
POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
SALAD WITH POACHED EGGS AND BACON DRESSING
Provided by Food Network Kitchen
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside.
- Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.
- Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper.
- Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately.
POACHED EGGS WITH CANADIAN BACON AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings (1/3 cup cooked spinach per serving)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat; add 2 teaspoons of the olive oil. Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side. Set aside and tent with foil to keep warm. Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste. Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute.
- Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel.
- Divide the bacon between 4 plates, top with spinach and then with the poached eggs.
Nutrition Facts : Calories 210 calorie, Fat 13 grams, SaturatedFat 3 grams, Carbohydrate 6 grams, Fiber 2 grams, Protein 18 grams
BACON-EGG ENGLISH MUFFIN
Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-faced sandwich is special enough for guests, too.
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes. , Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon.
Nutrition Facts : Calories 273 calories, Fat 15g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 828mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
POACHED EGG AND BACON
This is great as a starter or a brunch. I find this dish so morish and you can have it any time of the year!
Provided by megan27
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the bacon in an oily pan until crispy and brown, leave on a piece of kitchen towel to drain any oil. Cook the spinach according to pack instructions and squeeze out any excess moisture. Meanwhile, bring a pan of water to the boil and carefully crack the eggs into the water to poach for about 2-3 minutes.
- Once the eggs are down put each egg on a bed of the spinach and bacon and spoon over the hollandaise sauce. Garnish with chopped parsley.
SPINACH AND BACON SALAD WITH POACHED EGGS
Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking. From Everyday Food.
Provided by akgrown
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 T vinegar.
- Break each egg into a cup; dip cup in water 20 seconds tnen release egg. Cook until whites are just firm, 4-6 minutes
- Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
- In a med saucepan, cook bacon over med-high heat, until browned; remove. Cook shallot in bacon fat until soft.
- Add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes Season with salt and pepper.
- In a bowl, toss spinach with bacon and Hot vinaigrette. Divide among 4 plates and top each with a poached egg.
Nutrition Facts : Calories 252.4, Fat 20.6, SaturatedFat 6.7, Cholesterol 234.6, Sodium 421.1, Carbohydrate 4.5, Fiber 1.9, Sugar 0.7, Protein 12.8
POACHED EGG CROSTONE WITH WILTED SPINACH AND BACON
Provided by Nancy Oakes
Categories Cheese Egg Garlic Herb Onion Breakfast Brunch Bake Poach Bacon Spinach Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.
- Using large serrated knife, trim off crust from top and sides of bread, leaving bottom crust intact to form rectangle-shaped loaf. Quarter trimmed loaf crosswise, forming 4 thick rectangular pieces. Cut deep nest in 1 piece, leaving 1/2-inch border on all 4 sides and 3/4-inch-thick base. Pull out bread center. Repeat with remaining bread pieces; reserve centers for another use. Place hollowed-out bread pieces on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.
- Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted. Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.
- Meanwhile, fill each bread hollow with spinach; top with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.
- Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.
- Top with Parmesan; serve immediately.
POACHED EGGS WITH CREAMY BRUSSELS SPROUTS AND BACON
Make and share this Poached Eggs With Creamy Brussels Sprouts and Bacon recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 teaspoons cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer.
- Meanwhile, cook the bacon in a 10-inch skillet over medium heat, stirring often, until browned and crisp, about 7 minutes.
- While the bacon is cooking, spread one side of the bread triangles with 1 Tbs. of the butter and arrange butter side up on a small baking sheet. Toast in the oven until crisp and golden, about 10 minutes.
- With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 Tbs. bacon fat from the skillet. Add the remaining 1 Tbs. butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes. Add 1/3 cup water and the Brussels sprouts, cream, the remaining 2 Tbs. cider vinegar, and 1/4 teaspoons each salt and pepper; cook, stirring, for 1 minute. Cover the pan and cook, stirring occasionally, until the Brussels sprouts are just tender, 5 to 7 minutes.
- While the Brussels sprouts cook, crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. With a slotted spoon, remove the eggs from the water (in the same order they were added) and gently blot dry with a paper towel.
- Put 2 toast triangles on each of 4 plates and top each toast with an egg. Season the eggs lightly with salt and pepper and spoon the Brussels sprout mixture on top. Sprinkle with the bacon and a few shavings of Parmigiano-Reggiano. Serve immediately.
Nutrition Facts : Calories 501.5, Fat 38.3, SaturatedFat 18.6, Cholesterol 452.5, Sodium 434.8, Carbohydrate 20.5, Fiber 2.4, Sugar 2.8, Protein 19.1
More about "poached egg and bacon recipes"
BACON AND POACHED EGGS WITH TOMATOES RECIPE - BBC FOOD
From bbc.co.uk
Category Brunch
FRISéE, POACHED EGG, AND BACON SALAD (SALADE LYONNAISE)
From saveur.com
10 BEST POACHED EGG BREAKFAST RECIPES | YUMMLY
From yummly.com
POACHED EGG, BACON AND BROAD BEAN SALAD RECIPE
From greatbritishchefs.com
SLOW POACHED EGG WITH BACON DUST & PARMESAN FOAM …
From food.ndtv.com
PAN-FRIED BACON WITH POACHED EGG AND BALSAMIC …
From hairybikers.com
CHICORY, BACON, AND POACHED EGG SALAD RECIPE | BON …
From bonappetit.com
POACHED EGG, ASPARAGUS & BACON VINAIGRETTE RECIPE
From eggs.ca
CHEESY GRITS WITH POACHED EGGS, GREENS, AND BACON …
From bonappetit.com
POACHED EGGS WITH CREAMY BRUSSELS SPROUTS AND BACON …
From finecooking.com
BACON & EGGS: 16 RECIPES STARRING EVERYONE'S FAVORITE …
From marthastewart.com
POACHED EGG ON TOAST WITH CHIPOTLE MAYONNAISE, …
From cookincanuck.com
POACHED EGG AND BACON SALAD | BREAKFAST RECIPES | GOODTO
From goodto.com
3.4/5 (66)Total Time 20 minsCategory Breakfast,BrunchCalories 311 per serving
POACHED EGGS WITH PEAMEAL BACON - ONTARIO PORK
From ontariopork.on.ca
Calories 239.6Protein 16.9Fat 7.9gSaturated 2.3g
POACHED EGG AND BACON | BREAKFAST RECIPES | GOODTO
From goodto.com
4.9/5 (8)Category BreakfastServings 2Total Time 15 mins
POACHED EGGS WITH BACON RECIPE - BBC FOOD
From bbc.co.uk
Category Light Meals & Snacks
POACHED EGG & BACON SALAD — SOUL DAM GOOD
From souldamgood.com
POACHED EGGS WHITE VINEGAR - RECIPES - COOKS.COM
From cooks.com
POACHED EGGS WITH BACON RECIPE | SBS FOOD
From sbs.com.au
POACHED EGGS WITH AVOCADO, CANADIAN BACON AND TOMATO
From bigoven.com
POACHED EGG AND BACON BLOOM | BREAKFAST RECIPES | GOODTOKNOW
From sporajani.com
EGGS BENEDICT - THE COOKIE ROOKIE®
From thecookierookie.com
POACHED EGGS | GET CRACKING
From eggs.ca
POACHED EGG RECIPES | MARTHA STEWART
From marthastewart.com
POACHED EGGS WITH BACON - 2 RECIPES | TASTYCRAZE.COM
From tastycraze.com
POACHED QUAIL EGGS AND BACON - GUSTO TV
From gustotv.com
WAFFLES WITH HOLLANDAISE, POACHED EGGS AND BACON
From keeprecipes.com
RISOTTO WITH POACHED EGGS AND BACON RECIPE | EAT SMARTER USA
From eatsmarter.com
20 BEST POACHED EGG RECIPES ( + EASY BREAKFAST IDEAS)
From insanelygoodrecipes.com
POACHED EGG, BACON AND AVOCADO ON TOAST- BORD BIA
From bordbia.ie
POACHED EGG, ASPARAGUS, AND BACON VINAIGRETTE
From nsegg.ca
RöSTI, BACON AND A POACHED EGG - NORBERT'S KITCHEN
From norbertskitchen.com
10 BEST POACHED EGG WITH AVOCADO RECIPES | YUMMLY
From yummly.com
SPRING PASTA WITH BACON & POACHED EGG - TASTES LOVELY
From tasteslovely.com
IRISH COLCANNON WITH BACON - SOMEBODY FEED SEB
From somebodyfeedseb.com
ASPARAGUS TOAST WITH POACHED EGGS | FEASTING AT HOME
From feastingathome.com
EGG-STUFFED AVOCADO WRAPPED IN CARAMELIZED BACON - SO DELICIOUS
From sodelicious.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love