Best Bacon And Eggs With Savory Sauteed Leeks Recipes
BACON AND EGGS WITH LEEKS
Steps:
- Cut off the root end of the leek and the top dark green part so you are just left with the white and light green section. Cut in half longways and rinse under cool running water. Slice into small pieces.
- Cook the bacon in a heavy deep saucepan until crisp and then scoop out with a slotted spoon to drain on paper towels, leaving the drippings in the pan.
- Saute the leeks in the bacon drippings over medium heat until they are tender.
- Crack the eggs into the leeks, cover the pan and cook for about 5 minutes until the eggs are just cooked - you want them a little creamy.
- Scatter the bacon over the eggs and leeks, grind some black pepper on top and serve.
Nutrition Facts : Calories 431 calories, Sugar 4.4 g, Sodium 530.5 mg, Fat 32 g, SaturatedFat 10.6 g, TransFat 0.1 g, Carbohydrate 14 g, Fiber 1.6 g, Protein 21 g, Cholesterol 409 mg
SAUTEED LEEK WITH BACON
A side dish simple enough to serve with comfort food or elegant enough to serve at a dinner party.
Provided by The Daring Gourmet, www.daringgourmet.com
Yield 4
Number Of Ingredients 4
Steps:
- In a skillet over medium-high heat, fry the bacon until done. Add the leek and butter and saute until the leek is tender, about 7-8 minutes. Season with salt and pepper. Serve immediately.
BACON AND EGGS WITH SAVORY SAUTEED LEEKS
Take bacon and eggs outside the box with the addition of sauteed leeks.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Cook bacon until crisp, then crumble. Saute leeks in bacon fat until soft. Make 4 wells, break 2 eggs in each, and season. Cover and cook until just set, 5 minutes. Top with bacon and chives.
BACON 'N' EGG SANDWICHES
I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
EGG, BACON AND LEEK PIE
Steps:
- Preheat oven to 425°F. Unfold crust on work surface. Using wet fingertips, press together any cracks to seal. Spread flour over. Place crust, floured side down, in 9-inch tart pan with removable bottom. Fold edge in; press firmly, forming double-thick sides. Pierce crust bottom all over with fork. Bake until pale golden, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add leeks and parsley; sauté until beginning to soften, about 3 minutes. Spoon mixture into crust. Cook bacon in same skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Sprinkle bacon over leeks. Beat eggs, cream, milk, salt, pepper and nutmeg in small bowl to blend; pour into crust.
- Bake pie until filling is set in center, about 25 minutes. Remove pan sides. Transfer pie to platter and serve.
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