Best Vincents Country Bacon And Eggs Recipes

2BLEU'S COUNTRY HAM BACON (AND EGGS)

Steps:

• Cut the ham slices into about 3" pieces, removing the bone if it has one. The pieces do not have to be cut even, as I usually separate around the fat, leaving some fat for flavor.
• CURED HAM ONLY: (If using leftover baked ham, see instructions below). Place the salt cured ham slices in a large *cast iron* pan (it's okay if they overlap at this point) and add the water, enough to cover the ham slices completely. The water may cook down some, so add more as you go as this removes the saltiness from the ham. The more water in the pan, the better.
• Cook over med heat to a gentle simmer for about 10-15 minutes until most of the salt has dissipated into the water, turning the ham a few times to 'shake the salt out'. Remove ham slices and (using a good potholder) rinse and wipe the skillet with a clean dishcloth. Just a quick rinse/wipe to remove any salt and residue.
• For BOTH types of ham: Place pan back on stove-top at a medium heat. Add the oil to the pan followed by the ham slices. Lay them in a single layer enough to fill pan but not overcrowd them. Do in batches if necessary. Cook for about 10-20 minutes depending on thickness, turning occasionally until browned. Drain ham onto paper towels. Add more oil to the pan if necessary for the next batch, although the ham will usually make it's own in the pan from the previous batch. You only need enough to cover the bottom of the pan.
• EGGS: (about 15 minutes to cook) To a *nonstick* skillet, melt butter over medium-low heat (slow cooked scrambled eggs turn out extremely smooth and creamy). Beat eggs and seasonings until very well blended. When butter has melted, pour in the eggs. As they begin to firm, push them around a bit using a spatula. Continue cooking eggs low and slow while ham is cooking in the iron skillet. The ham should be done first, just place a piece of foil over top to keep warm.
• When the eggs are about a minute from your desired doneness, place onto plates and serve with ham. (remember: scrambled eggs continue to cook after you remove them from the heat).

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

COUNTRY STYLE EGGS BENEDICT

Steps:

• 1. Preheat oven to 350°F for the biscuits. Cook the sausage patties in a skillet over medium low heat, turning often, until browned and cooked through. Drain on paper towels. Put the biscuits in the oven once it's preheated, and bake them for 15 or so minutes.
• 2. Reserve sausage grease in skillet on low heat. Stir the flour into the grease until well dispersed and there are no lumps. Slowly stir in the milk or cream, stirring until thickened and starting to boil. Season to taste with salt and black pepper. Reduce heat to warm. This is your gravy.
• 3. Take biscuits out of oven and cover with a clean towel to keep warm. Fry eggs one at a time in another skillet in a little bacon grease. We like ours over-medium, but you can choose any type you like.
• 4. Split a biscuit on a serving plate. Top with a sausage patty or two, and the fried egg. Spoon thickened gravy over all.

EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)

Steps:

• Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
• In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
• Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
• In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
• To serve, invert onto a plate. Serve immediately.