Last week I opened up the ingredients to requests. I had two, bacon and mushrooms. We’ll start with bacon and I’ll serve up some mushroom recipes at a later date. JeffreyW tantalized us all with bacon cups (“ba-cups” he christened them!) and today seemed like a good reason to try them. He used bread in his first batch as the base, but suggested hash browns. I did half hash browns and half bread. Then I was able to cook up the remaining hash browns in bacon grease. Yum. The recipe that follows is for the bread bottoms. Not content with just bacon, he followed up with Prosciutto Cups.
Are you a bacon person? Ever tried bacon ice cream? What are some of your favorite bacon uses?
6 thick slice bacon
3-6 slices of rye or other firm bread
2 oz shredded sharp cheddar (or cheese of choice)
2 tbsp of butter
skillet, 6-cup muffin tin (alternately you can use custard bowls)
Lightly butter each muffin cup. Cut a circle out of each slice of bread to fit in the bottom of the muffin cups (I was able to get 2 from each slice). Place in the buttered bottom of each muffin cup. Now you can either lightly fry the bacon and then arrange into the cups, or leave it raw (see JeffreyW’s notes below). Crack one egg into each cup. season with salt and pepper, top with shredded cheese. Bake at 375 degrees until bacon is fully cooked and egg whites are set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
JeffreyW’s notes on bacon cups:
I like my bacon on the crisp side, and love runny yolks, so the next time I make these I will fry the bacon a bit before I assemble them. By the time the bacon in this set was edible, the eggs were cooked hard. A thin cut bacon could help, as well.
I cut some circles to fit the bottoms of the muffin tin out of rye bread. Any bread will work, and a fellow in a comment elsewhere mentioned using hash browns on the bottom as a possibility. I see merit in his suggestion.
I tried several cheeses on the tops, some shredded cheddar, a couple with parings of asiago, and one with a Greek cheese called Kasseri. I am happiest with the cheddar, although perhaps using grated cheeses will be the preferred method in the end. More experiments! Wonder if I can get a grant?
Next week: Biscuits
Preach it, Brother Bill:
So, it’s Super Bowl Sunday. What are y’all cooking for the occasion, if anything? Does anyone have a good recipe for onion dip that does not include Lipton’s Onion Soup Mix? I intend to try this Alton Brown recipe unless someone has a better suggestion.
Also, Giants or Patriots? I’m not particularly fond of either team (my team is the sucky Bucs), but I’m leaning toward the Giants for no particular reason.
The weather is great. Go read blogs outside!
Try this delicious Greek recipe. Just made last night.
Two bell peppers (your favorites. I used red & orange)
5tbsp Extra Virgin Olive Oil
1 1/4lb spicy sausage (I used turkey sausage)
14 oz can of diced tomatoes
1 tsp dried oregano
3 tbsp fresh parsley
Salt & Pepper to taste
Cut each pepper into 8 chunks. In a skillet, heat the olive oil and add the peppers. Cook until they are starting to turn a little brown around the edges. Turn off the heat, and put the leftover olive oil into a frying pan. Cut the sausages into bite sized chunks and add them to the frying pan. Cook until brown, but don’t cook through.
Add all ingredients to a baking pan and stir well. Cook on 350 for about 40-45 minutes, stirring every 10. Serves 4.
As a side dish, I made stuffed Portobello mushrooms. Not very Greek, but very easy.
4 medium mushrooms
1/4 cup of swiss cheese (or whatever you like)
3tbsp diced garlic
Put all the stuffing ingredients into a bowl and mix together. Stuff the shrooms. Cook on 350 for about 20 minutes. Yum! As always, you should vary the recipe depending on your taste. Don’t like sausage? Use chicken. Don’t like Swiss? Use feta. In fact, feta might be bettah.