Whether you are looking to tempt your taste buds or tempt your spouse with a delicious breakfast in bed, sometimes you are looking for more than just bacon and eggs on a plate. Here are three delicious recipes to help you do it all. Each recipe is for two people and has a complete set of instructions to keep you on top of your kitchen.
Pesto, Bacon and Poached Egg Breakfast
Ingredients for 2 servings:
- 2 each English muffins
- 4 slices Back bacon, if you can't find back bacon at your local grocers, use thick cuts
- 4 large Eggs
- 1 medium Onion
- 2-4 tablespoon Pesto, as desired
- 2-4 tablespoon Spaghetti sauce, as desired
- Oil for frying onions, cooking spray for the bacon, white wine vinegar and water for poaching eggs
- Salt, pepper and tabasco for serving
For your onions, pour a glug of oil into a frying pan and allow this to heat to medium. You can use olive oil for this, if you prefer, as the heat should never be too high. You need the onions to caramelize themselves slowly. Peel your onion, chop in half, then slice it into 1/4 inch slices and separate them. Then add to the pan. Stir to coat with oil and then stir these regularly.
Set your oven to bake at 350 degrees F (180 degrees C). Spray a baking tray with cooking spray and lay the bacon on top. Put tray into the oven and cook. Keep your eye on the bacon, if it is crisping up before the water is ready for the eggs, then you will need to turn the heat down. If the bacon is still looking undercooked at this point, then you need to turn the heat up just a bit.
Meanwhile, prepare your pans. Fill a medium-sized frying pan about 3/4 full with water. Add a pinch of salt and a small glug of white wine vinegar. This will help to reduce separation of the egg whites. Heat this pan on a large burner to medium high and leave to reach a boil. Once it begins to boil, reduce the heat to medium. You are ready to add your eggs.
Split and toast your English muffins. When they are ready, place two halves side by side on a plate. Spread each half with the desired amount of pesto and set aside. Cover a small bowl with the spaghetti sauce and heat in the microwave for about 30 seconds.
To add your eggs to the water, crack them into a small bowl or mug and lower them into the water, rather than cracking them directly into the water to avoid breaking the yolk. Your eggs will need about 4 minutes in the water to poach to medium.
When bacon is ready, lay two strips over each set of English muffins. Top the bacon with caramelized onions. Drizzle over the spaghetti sauce. Scoop out the eggs from the pan with a slotted spoon and allow as much water as possible to drain from the spoon. Top each English muffin with a poached egg. Then serve and enjoy.
Bacon and Eggs Loaded with Vegetables
Ingredients for 2 servings:
- 2 large Eggs
- 4 slices Bacon
- 2 slices Whole wheat bread
- 1 medium Yellow bell pepper,seeded and sliced into small strips
- 1 small Chili pepper, finely chopped
- 1 medium Red onion, peeled, halved and sliced
- 1 1/2 - 2 cups Button mushrooms, sliced
- 1 clove Garlic, finely chopped
- Oil for frying, cooking spray for the bacon
- Butter, salt and pepper for serving
Chop all vegetables in advance. Pre-heat your oven to grill your bacon.
When oven is hot, spray a baking tray with cooking spray and lay the bacon on top. Put tray into the oven and cook.
You need three pans on the stove top: one for the onions and peppers, one for the mushrooms and garlic, and one for the eggs. Add a glug of oil to all three.
Heat the two pans for the vegetables to medium high first. Add the onions into one pan and the mushrooms into the other. Toss each pan to coat the vegetables and allow both to soften. Then add the sliced bell peppers and chili peppers to the onion pan. Add the garlic to the mushroom pan. Reduce both burners to medium heat.
Heat the remaining pan to medium high heat and make sure there is enough oil in the bottom to cover. You will want to use the oil to splash over the top of eggs as well so that you don't need to slip them. Slowly crack the eggs into this pan and allow them to set, then swirl the pan in your hand to allow the oil to flow gently over the top of the eggs.
Meanwhile, toast your bread. When done, cut each slice into triangles and divide between your plates. Divide the onion and pepper mix on tothe center of each plate and top with your sunny side up eggs. Add the mushrooms and bacon to the plate and serve.
Bacon and Egg Burritos
Ingredients for 2 servings:
- 4 slices Bacon, chopped
- 1 medium Onion, chopped
- 3 large Eggs, beaten with a tablespoon of water or milk
- 2 medium Tomatoes, chopped
- 1/2 cup Cheddar cheese, grated
- 2 tablespoon Parsley, roughly chopped
- 2 large Tortillas
- Oil for frying and salt for eggs
- Tabasco and aluminum foil for serving
In a medium to large frying pan, cook the bacon and onions together with a glug of oil over a medium-high heat. You will want a large pan to lightly crisp the tortilla once is wrapped.
In a separate pan, pour in the beaten eggs. As it sets, turn over with a spoon to mix into a scramble.
When ready, add the bacon and onion down the center of each tortilla. Keep the pan warm, but drain any excess oil. Then top with the eggs, tomatoes, parsley and cheese. Roll each tortilla into a flattened burrito and lay into the bacon pan. Lightly crisp each side, then wrap with aluminum foil and serve warm.
However you choose to do your bacon and eggs, it is always a special treat to enjoy a great weekend breakfast. Enjoy!