SCANDINAVIAN BACON AND EGG CAKE
Make and share this Scandinavian Bacon and Egg Cake recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until nearly crisp. Remove and drain on paper towels. Reserve 1 T bacon grease.
- Whish together eggs, half and half, salt and pepper.
- Heat bacon grease in skillet. Add eggs and reduce heat to very low.
- Let eggs cook until a firm custardy consistency. It will take about 20 minute.
- Don't let the bottom burn.
- Lay bacon strips across top or chop bacon and sprinkle around top.
- Sprinkle with dill and chives or you can use sliced green onion tops.
- Cut in wedges to serve.
FRIED EGGS AND BACON
This seems a simple enough dish to make--everybody knows how, right? Well, maybe not. I can think of a few teenagers who wouldn't have a clue. My mother made this often, on demand, served with toast on the side. And so do I. Photo by: http://media.beta.photobucket.com
Provided by Ellen Bales @Starwriter
Categories Eggs
Number Of Ingredients 5
Steps:
- Put the bacon strips in a large frying pan on medium-high. As bacon begins to cook, reduce heat to medium so the bacon doesn't spatter or burn. Cook slowly until it is done on one side; then turn and cook slowly on second side, to desired crispness.
- Remove pan from heat and transfer bacon to a paper towel-lined plate and cover to keep it warm. Allow frying pan to cool for a few minutes before cooking eggs.
- Break each egg into a small cup or bowl and then slip egg into the warm bacon grease in pan. Place pan back over low heat and cook eggs slowly.
- When the eggs are cooked on the bottom, tip the pan and baste them with a little hot bacon grease to cook the tops. Cut the eggs apart with a spatula and lift onto a plate.
- Serve with buttered toast. Add jam, preserves, honey, apple butter, or a mixture of cinnamon and sugar (my personal favorite!)
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POTATO CHAMP CAKES WITH CRISPY BACON AND FRIED EGGS
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- Put the potatoes in a large pan, cover with cold salted water, bring to the boil, then simmer for 15 minutes until soft. Drain the potatoes well, then return to the empty pan. Leave for a few minutes to steam dry, then mash well.
- Meanwhile, put the milk and spring onions in a small pan. Bring to a simmer and cook for 1-2 minutes. Mix into the mashed potato with the horseradish, butter and plenty of salt and pepper to make a stiff mash. Set aside and, when cool enough to handle, shape into 8 equal patties (flour your hands to prevent sticking).
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- Wipe out the pan and add a splash of oil, then cook the bacon for a few minutes on each side until crisp. Move the bacon to the edges of the pan, then fry the eggs in the bacon fat until they’re cooked to your liking.
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