Baked Bacon and Basil Eggs

Still can’t get enough basil in my system this summer.  I also love eggs, and hello, who doesn’t adore bacon?  This recipe was made just for little ‘ol me, so if you’d like to make more, simply double, etc., the ingredients to suit your fancy.  Also, in full disclosure, I prefer my egg yolk not cooked all the way through, but with the current brouhaha over eggs (even though I use fresh locally raised eggs), I erred on the side of caution with this dish.

Baked Bacon and Basil Eggs

1 fresh egg
1 slice cooked bacon, crumbled
¼ cup loosely packed basil leaves, chopped
¼ cup fresh bread crumbs
1 tablespoon crumbled feta cheese
1 tablespoon heavy cream (or half/half)
Salt/Pepper, to taste

Preheat oven to 3750°.  Lightly grease (olive oil) one ramekin and layer bread crumbs, basil, and bacon.  Gently crack egg over bacon and pour cream on top of egg.  Add cheese and bake for approximately 15 minutes, or until egg is set to your liking.  Salt and pepper to taste.


BLT Made Better

OMG-who’d have thought a BLT could be improved?  I’ve been trying to eat buy less bread but have been craving a BLT.  Well, this is my dream, um recipe: BLT Made Better.  I’m still in my basil phase, and what’s left of my tomatoes aren’t really making it to the ripe stage; hence this jewel.  I’d like to think this is healthier than a standard BLT, because hey, I did saute in only a smidgen of olive oil–that’s healthy, no?  I mean, look–it has three different kinds of tomatoes on it!  Okay, I know it doesn’t have healthy lettuce, but a basil aioli isn’t exactly the ugliest girl at the prom!

It looks like a lot of ingredients and bowls, but I actually had the kitchen cleaned up before the tomatoes were finished frying.  That way nothing, and I mean nothing, could come between me and my slices of heaven….

BLT Made Better (makes 2)

4 slices of bacon
1 green tomato, sliced into ¼” rounds
¼ cup cornmeal
¼ cup all-purpose flour
1 cup panko breadcrumbs
1 teaspoon seasoned salt
¼ teaspoon ground pepper
1 egg
3 tablespoons olive oil
½ cup mayonnaise
1 clove of garlic, chopped
1 tablespoon chiffonade basil
1 squeeze fresh lemon juice
Dash of salt
1 red or yellow tomato, sliced into ¼” rounds

Cut bacon in half cross-wise (you will have 8 slices).  Fry or nuke until crisp.  Set aside.

Mix cornmeal and flour (you can season if you’d like) in shallow bowl.  In small bowl, beat egg.  Mix panko, seasoned salt and ground pepper in separate shallow bowl.

Dredge green tomato slices in cornmeal/flour, dip both sides in egg, and then dredge in panko mixture.

In small bowl, mix mayo, garlic, basil, lemon juice, and dash of salt.  Set aside.

Heat olive oil in shallow fry pan over medium-low heat.  Saute green tomatoes on both sides until golden brown.

Assemble as follows:  green tomato slice, fresh tomato slice, 2 slices bacon, dollop of mayo mixture, fresh tomato slice, 2 slices bacon, dollop of mayo mixture, top with green tomato slice.  Eat with gusto and plenty of napkins!

Mexican Carbonara

Must eat…really don’t feel like cooking…should eat something good for me…it’s just me tonight…don’t want a lot of leftovers…okay, enough!

Something fast and quick:  Carbonara.   While I like the typical Italian Carbonara, I really wanted something with a little more oomph.   My tomatoes are starting to lose their ability to grow (Hello? I thought tomatoes liked heat?), and I had one Yellow Boy tomato and one Arkansas Traveler hanging by their lives on the vine, begging me to eat them before the squirrels, the worms, etc., got to them first.  Here’s my oomphed up version of Carbonara.

Mexican Carbonara

1/2 pound linguine, cooked al dente
6 slices of quality bacon
4 garlic cloves, chopped
1/4 teaspoon red pepper flakes
2 eggs, beaten
1/4 cup heavy cream (or half/half)
1/2 cup diced tomatoes
1 avocado, diced
1/3 cup crumbled Queso Fresco cheese
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste

While salted water for linguine is preparing to boil, fry bacon until crisp.  Reserve 1 teaspoon bacon fat in pan.  Crumble bacon and set aside.  Cook garlic and red pepper flakes in reserved bacon fat over low heat until garlic has softened.

Cook linguine according to package directions (al dente).  Prior to draining, reserve 1/2 cup of pasta water.  Do not, I repeat, do not rinse pasta.

Beat eggs and heavy cream together.  Quickly whisk 1/8 cup of reserved pasta water and garlic/pepper mixture with egg mixture and add, tossing briskly, into hot pasta.   Keep tossing until entire mixture has coated pasta and is not runny.  If pasta appears too dry, add additional reserved pasta water (or more cream), as needed until mixture is creamy, but again, not runny.

Plate pasta and top with crumbled bacon, avocado, tomato, cilantro, and Queso Fresco.  Add salt/pepper to taste.   Feeds 4 if each is a size zero, otherwise, feeds 2.5!

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