Best Poached Egg And Bacon Recipes

CHICORY, BACON, AND POACHED EGG SALAD

Steps:

• Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
• Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels.
• Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don't toss. Strip rosemary leaves off stems into bowl and add chicory.
• Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
• Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.

POACHED EGG CROSTONE WITH WILTED SPINACH AND BACON

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.

MIXED GREENS WITH 5-SPICED BACON AND POACHED EGG

Steps:

• FOR THE BACON:.
• Preheat oven to 400°F
• Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until bacon edges begin to curl.
• Remove pan from oven.
• Carefully drain drippings into glass measuring cup; set aside.
• Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds.
• Brush bacon with honey mixture.
• Bake 10 minutes longer or until bacon is browned and crisp.
• Carefully drain any additional drippings into measuring cup.
• Cool bacon on wire rack & break into bite-size pieces, then set aside.
• FOR THE SALAD:.
• Mix water, lemon juice and Chinese five spice in small bowl.
• Add apple slices; toss to coat well; set aside.
• Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside.
• FOR THE POACHED EGGS:.
• Ffill large deep saucepan with 2 inches of water.
• Add 1 tablespoon vinegar & bring to boil.
• Reduce heat to medium.
• Break 1 egg into small dish.
• Carefully slide egg into simmering water (bubbles should begin to break the surface of the water).
• Repeat with remaining eggs.
• Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken.
• Carefully remove eggs with slotted spoon.
• Drain on paper towels.
• TO SERVE:
• Divide greens among 6 plates.
• Top each with a poached egg.
• Sprinkle egg with additional Chinese five spice.
• Arrange drained apple slices and bacon around salad.
• Warm dressing if needed and drizzle over salads.
• Serve immediately.

POACHED EGG CROSTONE WITH SPINACH AND BACON

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.

CHICORY, BACON, AND POACHED EGG SALAD

Steps:

• Preparation Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper. Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels. Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don't toss. Strip rosemary leaves off stems into bowl and add chicory. Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper. Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.

POACHED EGG AND BACON

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.