SPICY BACON-AND-EGG PIE
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.
Provided by Melissa Clark
Categories brunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
- On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
- Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
- Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
- Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 387 milligrams, Sugar 2 grams, TransFat 1 gram
BACON AND EGG SANDWICHES WITH SPICY PICKLED DAIKON AND CARROTS
This spin on the classic breakfast sandwich takes inspiration from banh mi, a French-influenced Vietnamese sandwich. While banh mi can be made with a variety of fillings, bacon and egg is not traditional. This version does include do chua, the pickled daikon and carrot that's typical of a banh mi, but it's a quick version and gets a kick of heat from jalapeño.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the carrots, daikon, jalapeño, vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, 6 to 8 minutes. Remove to a plate. Arrange the rolls cut-side up on a baking sheet. Drizzle the bottom halves with some of the bacon drippings; reserve the skillet. Broil the rolls until golden, 1 to 2 minutes. Top with the cucumber slices. Halve the bacon slices and divide among the rolls.
- Heat the reserved skillet with any remaining drippings over medium-high heat. Working in batches, crack in the eggs and cook until the whites are crisp around the edges and the yolks are still runny, about 5 minutes. Season with salt and pepper. Divide among the roll halves.
- Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled vegetables and their juices.
Nutrition Facts : Calories 600, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 400 milligrams, Sodium 1440 milligrams, Carbohydrate 57 grams, Fiber 4 grams, Protein 27 grams, Sugar 14 grams
SPICY BACON AND EGG
Steps:
- In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.
- Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.
- Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.
- Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.
BACON AND EGG ROLLS WITH SPICY TOMATO RELISH
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat an oven to 400 degrees F.
- Line a large baking tray with parchment paper. Arrange the bacon on the tray, and bake for 10 minutes or until crisp. Drain the bacon on paper towels.
- Meanwhile, whisk together the eggs, cream and salt. Melt the butter in a nonstick frying pan over high heat, taking care not to let it burn. Pour the egg mixture into the pan, and cook for 20 seconds, or until the eggs just set around the edge. With a wooden spoon, gently bring the egg from the outside of the pan and fold it over itself to the center. Leave the eggs to cook for another 20 seconds, and then fold them again in the same way. When the eggs are just set, remembering that they will continue cooking as they rest, remove the heat.
- Insert a couple bacon pieces into each bread roll and top them with some egg, arugula, and a spoonful of the tomato relish.
- Heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for another 2 to 3 minutes. Add the capsicums and sweat, stirring occasionally, for 10 minutes or until soft. Add the spices, chile and tomato paste and cook, stirring, for 5 minutes. Add in the sugar, bay leaf and tomatoes. Bring the pan to a low simmer and cook for 40 minutes. Season with salt and pepper, to taste, before serving.
- Photo credit: Petrina Tinslay Photography
SWEET AND SPICY BACON
Categories Pork Breakfast Brunch Side Bake Kid-Friendly Quick & Easy Mother's Day Bacon Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Stir together brown sugar, cayenne, and black pepper in a small bowl.
- Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.
THE HANGOVER CURE BURGER (SPICY BACON, EGG AND CHEESE BURGER)
This burger does not need chips or fries. This burger will smack the hang over out of just about anyone. It's a personal spin on the cross-country burger that they used to make where I worked in Portland. This is spicy meat fans favorite! It's not as complicated as it looks, and it's WORTH it if you're not watching your waist line.
Provided by graniteangel
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Mix hamburger, jalapenos, green onion, Worcestershire sauce, and black ground pepper. Mix only enough to combined. Shape into 4 burgers and lightly sprinkle with seasoning salt and garlic powder to taste.
- Let sit in fridge to rest and let the flavors mingle for 15-20 minutes.
- Meanwhile mix up your sauce and cut your veggies.
- Sauce: In bowl whisk together mayo, horseradish, garlic, Tabasco and cayenne pepper. Place in fridge until time to build burgers.
- Grill each burger to your preferred wellness. You may use broiler or outside BBQ, your choice.
- Heat Oven to 400°F.
- Once burgers are done, get out a large frying pan and coat with non-stick cooking spray. Heat pan on High heat until pan get nice and hot. Crack your four eggs seperately and break the yolk. Turn heat to Med-high. Cook about 2 min per side, or until egg is cooked "over hard" (all yolk and whites are completely cooked, not over cooked). Once all four eggs are individually cooked, place them on a plate with a spatula.
- Split your buns and toast in oven for about 3-4 minutes or until lightly toasted. Spread about a heaping tablespoon of sauce from fridge onto each inner side of toasted buns.
- Build burger as follows:.
- Bottom half of bun w/ sauce.
- 2 kosher dill pickle slices.
- hamburger patty.
- pepperjack cheese.
- bacon slice (2 halves side by side).
- Fried egg.
- American cheese.
- 1 oz deli ham.
- tomato slice.(optional).
- onion slice.
- lettuce leaf.
- top of bun w/ sauce.
- Insert each burger with two toothpicks, one on each side. Cut in half (making sure there is a toothpick on each side) and serve.
- So big you won't need chips or fries. Great to split in half and share too!
Nutrition Facts : Calories 941.9, Fat 73.4, SaturatedFat 28.6, Cholesterol 401.6, Sodium 1661.7, Carbohydrate 15.7, Fiber 1.3, Sugar 4.5, Protein 53.1
SPICY HAM & BACON EGG BAKE
Q: How do you stretch four eggs to serve eight? A: You make this Spicy Ham & Bacon Egg Bake with cubed French bread, cheddar cheese and veggies.
Provided by My Food and Family
Categories Dairy
Time 4h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Beat first 3 ingredients in large bowl with whisk until blended. Add remaining ingredients; mix well.
- Pour into 12x8-inch baking dish sprayed with cooking spray. Refrigerate several hours or overnight.
- Heat oven to 325°F. Bake casserole 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
SWEET & SPICY BACON RECIPE BY TASTY
Here's what you need: Frank's Red Hot® Sauce, brown sugar, thick cut bacon
Provided by Jordan Kenna
Categories Breakfast
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together Frank's RedHot® and brown sugar together until fully incorporated.
- Arrange the bacon on the prepared baking sheet. Bake for 15 minutes. Using a pastry brush, brush the bacon slices with the RedHot® mixture. Flip the bacon over and brush on the other side. Continue baking until the bacon is crisp and brown, 10-15 minutes more.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 4 grams, Fat 39 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams
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