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What you need:

1 layer pastry dough
4 slices bacon, crumbled
4 eggs
1 cup half and half
¼ tsp salt
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
1 cup Gruyere cheese, shredded

What you do:

Preheat the oven to 190C/ 375F / gas mark 5.

Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg.

Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.

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What you need:

5 medium slices bacon (cut into 1/2 inch chunks)
2 tbsp extra virgin olive oil
1 large sweet potato (peeled and cut into 1/2 inch cubes)
½ small onion (minced)
3 tsp taco seasoning
½ tsp sea salt
½ large red pepper (seeded and diced)

What you do:

Cook bacon in large pan until crispy. Remove bacon, leave bacon grease in the pan and add oil.

Add remaining ingredients and cook over medium high heat until soft and browned, stirring gently often to ensure even browning.

Sprinkle bacon in at the last minute to heat through.
Serve hot.

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What you need:

4  slices bacon (chopped)
2 lb baby bok choy
1 tsp olive oil
1/2 small red onion chopped
1 tsp red pepper flakes
1 tsp minced or dried garlic

What to do :

In a large frying pan  or saucepan fry the bacon over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet.

Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.

Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt.

Serve hot.

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