Italian Style Bacon Eggs Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

Steps:

• Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.
• Cook spaghetti in boiling salted water.
• Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
• When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
• Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
• Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
• Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
• Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

Steps:

• Bacon:.
• Preheat the oven to 400 degrees. Line a baking pan with foil then place the 6 pieces of bacon on the foil, not touching. Cook in the oven for 15 minutes. Finely chop 3 pieces of the bacon & save the rest for later. (I use my food processor).
• Eggs:.
• Place 2 eggs in a small mixing bowl. Then add 1 tbsp milk, a small amount of salt & pepper, 1 pinch of Italian seasoning, & 1/4 tsp parmesan cheese. Whisk together then add 2 tbsp Italian cheese blend & bacon, stir.
• Heat 1/2 tbsp butter in a small frying pan. Pour the egg mixture into the pan & cook on medium heat.
• As the bottom becomes stiff, slightly lift each corner to allow the uncooked egg to pour to the bottom of the pan. Continue to do this until the eggs are just about done. With a spatula turn the egg over & cook the other side, only needs 1-2 minutes to finish.
• Use the rest of the ingredients to make a second helping. Serve Hot.

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

Steps:

• Heat oven to 350°F.
• Spread half the bread cubes onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with half each of the onions, bacon, garlic, mozzarella and parmesan; cover with ricotta. Repeat layers of onions, bacon, garlic, mozzarella and parmesan.
• Whisk eggs and milk until blended; stir in tomatoes and seasonings. Pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
• Bake 50 min. to 1 hour or until center is set and top is golden brown.