How To make Rashers (Bacon), Eggs, Sausage and Tomato
FROM LOIS FLACK:
------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * 2 sl Bacon
2 Sausages
2 Eggs, fried
1 Tomato
Chopped Parsley * Irish breakfasts often feature this menu. Fry the bacon until crisp, and the sausage until golden brown and cooked through. Cut the tomato in half, and grill it until just cooked through. Set the fried eggs in the center of the plate, Arrange the bacon, sausage and tomato around the edge of the eggs. Garnish with chopped parsley. Serves 1. Source: "The Cookin' O'The Green" - February '94 edition - Family magazine. Typed for you by Lois FLack, CYBEREALM BBS, Watertown, NY.
How To make Rashers (Bacon), Eggs, Sausage and Tomato's Videos
How to Cook Bacon So It's Crispy, Tender, and the Most Perfect Ever
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Here’s a simple way how to make bacon that’s crisp and tender instead of dry and crumbly. Make crispy bacon with no risk of overcooking. Bacon cooked in water? It works!
Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. When we tried this method, the meat plumped up as it cooked instead of shriveling, leaving the bacon pleasantly crisp yet moist, not tough or brittle.
The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat to cook off.
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Double Smoked Bacon Breakfast Ring | D'Orsogna Recipe
PREP: 0:25 COOKING TIME: 0:30 SERVES: 4-6
1 pack D’Orsogna Brothers Double Smoked Shortcut Bacon
6 eggs
3 tbsp cream
20g butter
150g feta crumbled
⅓ cup spring onion
1 sheet puff pastry
2 handfuls baby spinach
6 tbsp tomato relish
Salt and pepper
Extra egg for basting pastry
1. Preheat oven to 220°C. Line 2 trays with baking paper and lay out the bacon rashers. Place the bacon in the oven for 10-15 mins (or until cooked to your liking) then set aside to cool.
2. In a medium bowl, whisk eggs, cream and salt to combine. Heat a fry pan over medium heat, add butter then eggs and cook to a soft scramble. Return eggs to the bowl and stir through feta and spring onion. Set aside to cool.
3. Roll out your sheet of pastry on a board. Cut through the centre through length and width then cut each of the four rectangles into two triangles each.
4. Line a large tray with baking paper lay out the triangles into a circle with the thick ends overlapping and the thin ends laying outwards.
5. Create your filling by laying out a piece of bacon on each triangle of pastry then top around the centre circle of pastry with spinach, scrambled egg and relish. Bring in each outer triangle over the filling and attached to the pastry in the middle.
6. Brush the pastry with your extra beaten egg.
7. Place in the hot oven for 20 mins then reduce heat to 180°C and cook for a further 10-15 mins until brown and crisp. Serve hot with extra relish.
Cook’s note:
Make sure your folds of pastry are long enough to fold right over to be pressed into the centre of the pastry ring.
For extra strength you can use toothpicks to secure the folds of pastry over the bacon while it cooks.
ULTIMATE BRUNCH - Full English Breakfast Shakshuka
Nigel and Martha introduce you to a fresh take on a classic brunch dish - All the flavors of a breakfast sausage, bacon, black pudding and mushrooms and poached eggs encapsulated in a tasty tomato sauce.. Its great for large groups as its relatively cheap to make. the food fusion you never knew was possible! Ingredients below:
3 breakfast sausages
3 rashers of bacon, chopped
3 inch (6cm) black pudding, chopped
1 onion, chopped
2 cans chopped tomato (roughly chopped)
2 tbsp tomato paste / ketchup
½ tsp mild chili powder
1 tsp cumin
½ tsp paprika
1 tsp sugar
Salt to taste
Chopped parsley to serve
Breakfast Pie Recipe ( Bacon, Sausage, Egg )
Hi Everyone,
Today We Have a Delicious Breakfast Pie Recipe with a Pie Crust.
This Pie Has Smoked Bacon, Sausage, Egg and Tomato. All wrapped up in a Shortcrust Pastry and makes a delicious breakfast.
What You Need :
4 Rashers of Smoked Thick Cut Bacon
4 Sausages
500g of Shortcrust Pastry
6 Eggs + 1 Beaten For Glazing
Baby Plum Tomatoes ( Chopped )
Fresh Chives ( Chopped )
A 20cm Quiche Dish or Something Similar
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Bacon & pork sausage sandwich
Saturday lunch time, a treat: fried pork sausages, bacon rashers and fried egg in a granary roll.
The Perfect Bacon Sandwich Battle | Jamie Oliver | HNY
There’s no better breakfast treat than a bacon sandwich but what is the secret to making the perfect one? Jamie and his mate Pete go head to head and give us their tips for making that bacon sarnie just that little bit more special.
This indulgent treat is one of 100 recipes from Jamie’s Comfort Food book. Get your copy here
Comfort Food originally aired on Channel 4. If you’re UK based you can watch the whole programme on All 4
Links from the video:
Crispy Duck Lasagne |
Grilling a Steak with my Incredible Kitchen Car |
Antipasti Meat Plank |
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