6 Ways with Bacon and Egg

6 Ways with Something Extra / Fast Eggs

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When you’re planning a weekend breakfast with the family, or brunch with friends, your first choice will usually be a hearty fry up of bacon and eggs. Delicious, quick and easy to prepare, their high protein content will keep you feeling full and satisfied all morning. Bacon and eggs are also versatile and can be served in countless ways such as scrambled, fried, poached, or turned into an omelette or a breakfast wrap or sandwich.

bacon-and-eggsAs the smoky, salty flavour of bacon pairs so well with the rich, creamy taste of eggs, this combination is not only a breakfast favourite, it can also be found in dishes that can be served for lunch and dinner as well.

Below are six alternative ways to serve up bacon and eggs, from a simple oven baked version of the basic combination, to a range of lunch and dinner favourites.

These recipes all use diced bacon, a Pantry Essential, but could also be made with chopped bacon rashers. As they all call for only one egg, I would also suggest you use the largest eggs available. The recipes can also be used for ham and eggs.

For more ways to serve eggs, see the Fast Eggs collection.

For more ways to use diced bacon see the entry Things to do with Diced Bacon.

 

Recipes

Oven Baked Bacon and Eggs

Quick Crustless Quiche

Egg with Mushroom and Bacon

Egg Foo Young

Easy Caesar Salad

Pasta Carbonara

 

Oven Baked Bacon and Egg

  • 1 egg
  • 1–2 tbsp. diced bacon
  • 1 slice wholegrain bread
  • Butter or margarine (optional)
  • Shredded mozzarella and/or Parmesan cheese (optional)
  • Oil spray

 

  1. Spray a small pie dish with oil
  2. Lightly toast and butter (optional) bread
  3. Place toast in pie dish
  4. Arrange diced bacon over one side of toast
  5. Break an egg over other side of toast
  6. Sprinkle with shredded cheese (optional)
  7. Bake in a pre-heated moderate (175°C) toaster oven for 10 minutes

 

Quick Crustless Quiche

  • 1 egg
  • 2 tbsp. diced bacon
  • ¼ cup shredded mozzarella
  • 1 tbsp. low-fat milk,
  • 1 tbsp. cornflour
  • Pepper, parsley and dried onion
  • Oil spray

 

  1. Spray a small pie dish with oil
  2. Place shredded mozzarella and diced bacon in the bottom of the dish
  3. Whisk together milk, eggs, cornflour, herbs and spices
  4. Pour mixture over cheese and bacon
  5. Bake in a pre-heated moderate (175°C) toaster oven for 20 minutes

 

Egg with Mushroom and Bacon

  • 1 egg
  • 1 tbsp. chopped onion
  • 2 tbsp. diced bacon
  • 1–2 mushrooms, sliced
  • 3–4 cherry tomatoes, halved
  • Garlic granules, pepper and parsley
  • ¼ cup shredded mozzarella (optional)
  • 1 tbsp. shredded Parmesan cheese (optional)
  • Olive or canola oil

 

  1. In a small frying pan with a lid, sauté chopped onion
  2. Add diced bacon, mushrooms, cherry tomatoes and spices and sauté
  3. Break an egg over the mixture and top with mozzarella and/or Parmesan cheese
  4. Cover and cook over a low heat for a further 3–5 minutes
  5. Serve with rice cakes or a slice of toast

Variation: substitute 1 thawed portion of frozen spinach for the cherry tomatoes

 

Egg Foo Young

  • 1 egg
  • 1 tbsp. diced bacon
  • ½ cup cos or iceberg lettuce, sliced finely
  • 1 tbsp. chopped onion
  • ½ tsp. chicken stock powder
  • 1½ tsp. soy sauce (or oyster sauce)
  • Chinese 5 spice (or cinnamon) and pepper
  • 3 tsp. cornflour
  • Canola oil

 

  1. To make sauce, dissolve stock powder, 5 spices, 1 tsp. soy (or oyster) sauce and 2 tsp. cornflour in ½ cup cold water
  2. Microwave on high in 30 second bursts and stir until thickened
  3. Dissolve 1 tsp. cornflour in 1 tbsp. cold water
  4. Whisk in the egg with ½ tsp. soy (or oyster) sauce, pepper and 1 tsp. canola oil
  5. Sauté onion and diced bacon in a frying pan or wok
  6. Add lettuce and stir until wilted
  7. Pour in egg and use a spatula to push the edge towards the centre and let uncooked egg flow underneath
  8. When underside is cooked fold egg and remove pan from heat
  9. Place omelette on plate and pour sauce over

Variation: substitute bean shoots for the lettuce

Serving suggestion: place omelette on a heated serve of microwave rice

 

Easy Caesar Salad

  • 1½ cups cos or iceberg lettuce leaves, torn
  • 1 egg
  • 2 tbsp. diced bacon
  • 1 slice wholegrain bread, toasted
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. mayonnaise
  • 1 tsp. lemon juice
  • ½ tsp. soy (or fish) sauce
  • Mild curry powder and garlic granules (optional)

 

  1. Lightly poach the egg (see below)
  2. Whisk the lemon juice and soy sauce into the mayonnaise
  3. Stir in a pinch of curry powder and garlic granules (optional)
  4. Cut the toast into small squares
  5. In a 1 litre bowl, toss together the torn lettuce with the diced bacon, toasted squares and shredded Parmesan cheese
  6. Top with the poached egg
  7. Cut up egg, drizzle with dressing and toss salad lightly

Tip: for Step 1, you can poach the egg either On the Stovetop or In the Microwave.

 

Pasta Carbonara

  • ½ cup pasta
  • 2 tbsp. diced bacon
  • 1 egg
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. butter or margarine
  • Garlic, crushed
  • Pepper and parsley

 

  1. Boil pasta until cooked al dente, drain (and set aside)
  2. Beat together egg, Parmesan cheese, pepper and parsley
  3. In a small saucepan, sauté garlic in butter
  4. Add diced bacon and sauté
  5. Add pasta to saucepan and stir to heat through
  6. Remove from heat and add beaten egg immediately
  7. Stir until the egg is cooked
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