FRENCH TOAST STUFFED WITH BACON, ONION TOMATO JAM WITH GRUYERE, AND A FRIED EGG
Steps:
- For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
- Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
- For the French toast: Preheat the oven to 200 degrees F.
- In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
- Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
- Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
- While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
- Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
- For the fried eggs and assembly:
- Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
- Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
PORK TENDERLOIN WITH BACON-ONION JAM
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
- Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
- For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
- Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.
TOMATO AND BACON JAM
This was given to my mom by her best friend who is a southern girl at heart. It is a sweet and savory flavor that you never forget. Try it with a grilled cheese or on scrambled eggs...you can put it on anything!
Provided by 3RDTIMESACHARM
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 2h5m
Yield 10
Number Of Ingredients 8
Steps:
- Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
- Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
- Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 25.1 g, Cholesterol 8.1 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 23 g
BLT - BRAISED BACON, COLLARDS AND TOMATO JAM
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the bacon: Preheat the oven to 350 degrees F. Add the bacon, stock and mirepoix to an oven-safe pan, cover with foil and roast for 90 minutes. Then remove the bacon from the stock and allow to cool. Once cooled, portion into 4 portions and hold until re-cooking.
- For the collards: Add the stock, apple juice, bacon, onions, Cajun spice and collards to a stockpot and cook over medium-high heat until simmering. Then reduce the heat to low and cook until the greens are softened and the liquid has reduced to 2 cups, about 1 hour. After cooking, remove from the heat and hold warm.
- For the tomato jam: During the collard process, in a small saucepot over medium heat, add the tomatoes, onions, horseradish, thyme, salt, cayenne, curry, white pepper and turmeric, and allow to cook for 75 minutes, stirring during the process. Once cooked, keep warm and tighten with a slurry if needed.
- Once all three items are cooked, on an oven-safe pan, add the braised bacon pieces, top with tomato jam and heat under the broiler lightly browned, about 2 minutes. Once browned, portion the collards in a centered pile in a bowl, then top with the relish-broiled bacon and serve.
GRILLED CHEESE FRENCH TOAST WITH BACON
Bacon can be skipped or replaced with ham. Tomatoes are also good on the sandwiches. 1 slice of cheese is plenty because of the richness of the eggs. The kids love it. If you like serve with syrup. If using bacon do try this method Recipe #107440 it makes clean up a breeze.
Provided by Rita1652
Categories Breakfast
Time 7m
Yield 3 sandwiches
Number Of Ingredients 7
Steps:
- Heat a griddle melt 1 tablespoon butter.
- Mix eggs with buttermilk.
- Quick dip bread to cover with egg mixture and place on hot griddle, brown one side, and turn place 1 slice of cheese and 2 slices of bacon on cooked side of 3 slices of bread.
- Place other 3 slices of bread cooked side down on bacon.
- Flip when bottom is browned.
- Using the other tablespoon of butter as needed.
- Garnish with Syrup or raspberry jam if you want.
Nutrition Facts : Calories 306.4, Fat 16.2, SaturatedFat 8.6, Cholesterol 154.5, Sodium 536.1, Carbohydrate 28, Fiber 1.2, Sugar 3.6, Protein 11.8
BACON AND TOMATO JAM
This was recently published in my local newspaper. They recommended it on grilled cheese, hamburgers and tuna salad. I am sure it would be very good with many other things as well.
Provided by Elaine
Categories Vegetable
Time 1h45m
Yield 1 pint, 16 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high, cook the bacon until crispy, about 5 minutes.
- Transfer the bacon to paper towels to drain excess fat, blotting it dry with additional towels as needed.
- In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper.
- Bring to a boil, stirring often, then reduce heat to medium.
- Crumble the bacon into the tomato mixture.
- Simmer until very thick, about 1 hour.
- Season with additional salt and pepper as needed.
- Let the jam cool, then ladle into jars.
- Can be refrigerated for 3 to 4 days, or frozen up to 2 months.
- If freezing, divide the jam among several small jars.
- When ready to use, let the jar thaw overnight in the refrigerator.
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- Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
- Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
- Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
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