Stacked Bacon Egg Basket Recipe
Monday August 12 I had the pleasure of joining the CTV Edmonton Morning Live show to share an easy breakfast bacon recipe. While I was there I did my best to encourage morning anchor Stacey Brotzel to start saving her bacon fat to spread on toast, melt as a topper on popcorn, and substitute in baking recipes.
Click here to watch the video
I shared this easy way to make individual bacon wrapped eggs baked using a muffin tin topped on buttermilk cornmeal biscuits. I also reminded viewers to hand in their bacon recipes to Irving Farms when they visit local farmer’s markets this month for a chance to win tickets to Lux Steakhouse & Bar’s Annual Bacon Day Dinner on August 31, 2013.
Stacked Bacon n Egg Baskets
Stack a bacon-wrapped egg with a fresh tomato slice or fresh salsa on a cornmeal biscuit or English muffin for an easy Benedict inspired recipe to make at home.
Bacon wrapped eggs
6 strips of bacon
1/3 cup cheese of your choice (grated cheddar or mozzarella, bree, goat or shaved pecorino etc)
2 tablespoons fresh herbs of your choice(chives, basil, dill, cilantro)
- Line baking sheet with tinfoil and cover with bacon. Cook at 400 F for approximately 8 minutes. Bacon should be soft and malleable, until lightly browned but not crispy. Reserve bacon fat for use in biscuits.
- Remove bacon and pat dry with paper towel.
- Line 4 muffin tins with bacon. Use one slice to make a circle in each cup and break the remaining 2 pieces cover the bottom of each cup.
- Crack an egg into each cup and top with cheese and herbs
- Cook at 400 F for 8-14 minutes depending on desired egg consistency
1 1/2 cups all-purpose flour, plus more for rolling out dough
1/3 cup tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
2 tablespoons bacon fat (substitute with additional butter if desired)
3/4 cup plus 1 tablespoon nonfat buttermilk
- In a medium bowl, combine flour, cornmeal, baking powder, baking soda, salt, and sugar.
- Cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture
- Line a baking sheet with parchment paper or lightly great the baking sheet.
- On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment
- Brush tops of biscuits with remaining tablespoon buttermilk
- Bake until golden and puffy, about 12 minutes. If desired, spread with additional bacon fat. Serve warm topped with tomato slice or fresh salsa and bacon wrapped egg