Egg N Bacon Dippers Recipes

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EGG CUPS AND BACON SOLDIERS RECIPE BY TASTY



Egg Cups and Bacon Soldiers Recipe by Tasty image

Here's what you need: pre-sliced sandwich bread, streaky bacon, butter, salt, pepper

Provided by Evelyn Liu

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 5

6 slices pre-sliced sandwich bread
12 slices streaky bacon
¼ cup butter, melted
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 190°C (375°F).
  • Cut the crusts off the bread.
  • Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
  • Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
  • Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
  • At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
  • Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
  • Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
  • Dip and Enjoy!

Nutrition Facts : Calories 92 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

BACON AND EGG DIP



Bacon and Egg Dip image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, such as Hellmann's, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudite such as baby carrots, fennel, celery and cherry tomatoes, for serving

Steps:

  • Chop the egg whites and yolks separately and put them in separate bowls.
  • Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
  • Serve with assorted crudite for dipping.

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