Blt Eggs Recipes

BLT EGGS BENEDICT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the English muffins in half and place on a baking sheet.
• Arrange the bacon strips on a separate baking sheet.
• Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
• Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
• Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
• Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
• Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
• Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
• Drizzle the hollandaise over the benedicts. Garnish with black pepper.
• Serve immediately.
• Enjoy!

BLT EGGS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels.
• Lightly beat eggs and sour cream together in a bowl.
• Heat oil in a skillet over medium-low heat; cook and stir egg mixture and hot sauce in the hot oil until light and fluffy, 5 to 7 minutes. Fold tomatoes, avocado, and spinach into egg mixture just until warmed, 1 to 2 minutes. Sprinkle Cheddar cheese over egg mixture and cook until cheese is lightly melted, 1 to 2 minutes; season with salt and pepper.

BLT EGG BAKE

Steps:

• Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

BLT EGG SANDWICH

Steps:

• Heat a medium nonstick skillet over medium heat. Add the bacon and cook, 5 to 6 minutes, turning halfway until crisp. When cooked, set aside on a paper towel and wipe some of the fat, leaving a little to cook the egg. Crack the egg, cover and cook until the yolk is set.
• Meanwhile, toast the bread. Assemble the sandwich by putting the mayo on the bottom, then the egg, then the lettuce, bacon and tomatoes. Cut in half and eat right away.

BLT DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle.
• Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. Season with salt and pepper.
• Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.

BLT DEVILED EGGS

Steps:

• Remove yolks from whites and place in bowl.
• Mash yolks and blend in sour cream, mustard and avocado.
• Spoon/pipe yolk mixture into egg white halves.
• Top each egg with a cherry slice and pieces of bacon, then top with shredded lettuce.
• Arrange on platter.
• Chill, covered.

BLT EGGS BENEDICT WITH ROASTED POTATO HASH

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes, smashed garlic and 2 of the thyme sprigs into a pot of cold water. Season the water generously with kosher salt. Bring to a boil and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and lightly smash (I used a bench scraper). Transfer the potatoes into a bowl and toss with the red pepper flakes, a drizzle of olive oil and kosher salt to taste. Place onto a sheet tray in a single layer and transfer to the oven. Bake for 20 to 25 minutes until crispy. Garnish with the grated Parmesan and chives.
• Toss the sliced tomatoes with a drizzle of olive oil and kosher salt to taste in a large bowl. Lay the sliced tomatoes onto one half of a sheet tray lined with a rack. Lay 8 bacon strips onto the other half of the sheet tray. Transfer to the oven and bake for 15 minutes, then remove the tomatoes and continue cooking the bacon for 10 minutes more.
• Slice the remaining 4 bacon strips into lardons and place into a saute pan. Turn on the heat to medium-low and cook until the bacon is crispy and the fat has rendered, about 10 minutes. Strain the bacon fat through a fine-mesh sieve into a bowl and set aside.
• Fill a large, high-sided pan with water about halfway up. Bring to a boil, then reduce the heat to a very gentle simmer until there are almost no bubbles. Add 1/4 cup of the vinegar to the water. Crack the 4 eggs into the water and poach the eggs for about 3 minutes. Remove the eggs with a slotted spoon and gently place the eggs into a bowl of room temperature water to hold until ready to serve.
• Preheat a large saute pan with a drizzle of olive oil over medium-high heat. Add the pullman rounds and toast on both sides until golden brown, about 4 to 5 minutes. Set aside.
• Combine the clarified butter and the reserved bacon fat and set aside. Bring a small pot of water to a boil. Add the shallots, bay leaf, black peppercorns, 2 tablespoons water, the remaining 2 tablespoons of vinegar and the remaining 2 thyme sprigs into a small saute pan and turn on the heat to medium. Cook for 5 minutes or until the liquid has mostly reduced. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt and cool down the mixture. Strain the mixture into a large, heat-resistant bowl.
• Add the egg yolks and lemon juice into the bowl and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy and fluffy and it starts to thicken slightly. Very slowly, a drop at a time, add the clarified butter and bacon fat mixture while continuing to whisk. Continue to add gradually until the sauce is thickened but still flows-it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with kosher salt. If the sauce gets too thick, you can add a little water to thin it out.
• To assemble, lay down a toasted piece of bread and top with two bacon slices, some iceberg lettuce, roasted tomato, a poached egg and a spoonful of the bacon fat hollandaise. Serve alongside the roasted potato hash.