b>pie dish. For the pastry, place flour and
br>Mix in cold water and egg yolk using a knife to
br>Fry the bacon slices until slightly crispy and then drain on
Spray a large frying pan with oil and heat on high. Add bacon and cook 2-3 mins, turning, until golden and crisp. Push to one side of pan. Add oil to same pan. Fry eggs 2 mins, until cooked to taste. Spread each roll with butter and salsa. Top with lettuce, cheese, tomato slices, bacon and egg.
Beat eggs; add salt and pepper, nutmeg and milk.
Put bacon and cheese on bottom of pie shell.
Add egg mixture and bake for 45 minutes at 350\u00b0.
Preheat oven to 350 degrees.
Pre- Cook Bacon for 5-10 minutes.
Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
Crack one egg into each hole.
Sprinkle with salt and pepper and cheese if desired.
Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
These bacon and egg cups should pop right out of the pan.
Grease a 9\" pie pan.
In blender, combine eggs, milk, Bisquick, melted butter, and pepper.
Blend for 15 seconds or until mixed well.
Pour the egg mixture into the prepared pan.
Sprinkle with bacon and cheese; gently press it below the surface with a fork.
Bake at 350 degrees Fahrenheit for 30 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Cool 10 minutes.
Slice and serve.
Heat a large nonstick frying pan over medium-high heat. Cook bacon for 3-4 mins, or until crispy. Drain on paper towels.
Whisk eggs and milk together. Add cheese and season.
Melt butter in the frying pan over medium heat. Add egg mixture and stir very gently for 3-4 mins, or until just set. Remove from heat and fold in spinach.
Spread tomato chutney over baguette then fill with bacon and scrambled egg mixture. Serve.
Preheat oven to 180oC.
Heat oil in a large heavy-based frying pan.
Add bacon and onion and cook until bacon is crisp.
Remove from heat.
Combine eggs and milk in a jug.
Season well.
Spoon teaspoons of bacon and onion into greasted mini muffin tins.
Top with some cheese and carefully pour over egg mixture.
Bake for 30 minutes until firm and golden.
Serve hot or cold.
aking dish.
Mix flour and salt in basin, rub in
Line pie plate with pastry.
Fry bacon until cooked; chop coarsely.
Put half of bacon into pastry shell.
Break eggs into pastry shell on top of bacon (eggs may be beaten).
Chop onion; put on top of eggs, along with remaining chopped bacon.
Cover with another pie pastry; glaze with a beaten egg.
Bake in a moderate oven until golden brown.
Preheat the oven to 425\u00b0F. Oil a 1 1/2-quart baking dish.
Melt butter in large saucepan on medium heat. Cook bacon and leek, stirring, until leek is soft. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock, cream and broccoli. Stir until mixture boils and thickens. Add fish; stir until heated through. Season.
Spoon mixture into prepared dish. Top with potato slices; sprinkle with cheese.
Bake uncovered, about 25 mins or until lightly browned.
place eggs in a saucepan and cover with water. Bring water
Preheat the oven to 350\u00b0F. Cut the bread into cubes and place in an 6 cup casserole dish.
Put the bacon in a non-stick frying pan and cook, tossing, until browned, then drain on paper towels. Sprinkle the cheese, bacon and pepper over the bread in the dish.
Beat the eggs in a large bowl with a fork. Add the milk and worcestershire sauce, season to taste, and beat until combined.
Bake for about 35 mins or until set. Sprinkle with parsley and serve.
Spray 9x13 baking dish with Pam.
Trim crusts from bread slices, and place in greased baking dish.
Cook Bacon until Crispy, then chop after it has cooled.
Mix chopped bacon and all other remaining ingredients together and pour over bread slices.
Cover casserole dish with aluminum foil and place in refrigerator overnight.
In the morning, bake uncovered at 350 degrees for 45 - 55 minutes, or until done. ENJOY.
Heat a 12\" skillet on medium heat and cook bacon until crisp. Remove bacon and set aside, reserving drippings. Add potatoes to skillet and cook on medium high heat until crispy and browned. Turn out potatoes into a 9\" pie plate and press to form a crust on bottom and sides of plate. Cover and chill 30 minutes. Meanwhile preheat oven to 350 degrees. In a medium mixing bowl, whisk together eggs and milk. Add bacon and cheese and combine well. Pour egg mixture into potato crust and bake 40 minutes or until knife tests clean.
To make the herb aioli, combine mayonnaise, garlic and herbs in a small bowl. Season to taste.
Heat 1 tbsp oil in a large frying pan over medium-high heat. Cook bacon until crisp. Drain on paper towels. Wipe out pan and add remaining oil. Fry eggs.
Meanwhile, toast rolls. Spread herb aioli over rolls. Fill with spinach, bacon and eggs. Serve.
Boil the diced potatoes until tender; drain and rinse well with cold water; drain again.
Place cooked, cooked potatoes in a large mixing bowl. Add onion, radishes, celery, crumbled bacon, and chopped eggs.
In a small bowl, whisk together mayonnaise, vinegar, saugar, chives, salt, pepper and paprika. Pour dressing over potato salad mixture. Toss to coat well.
Chill at least 3-4 hours.
arge skillet, saute the bacon until tender crisp. Add 1
Preheat oven to 190-200 degrees.
Line a 20cm pie dish with baking paper.
Place 1 sheet of pastry over the paper.
Trim edges.
Place bacon, mushrooms, tomato and onion in pastry case.
Season with black pepper.
Crack eggs over filling.
Top pie with remaining sheet of pastry.
Trim and crimp edges.
Glaze top of pie with milk.
Cut a vent in centre of pie.
Bake for 25-20 minutes or until pastry is golden brown.