Bacon Nation: 125 Irresistible Recipes (39 page)

½ pound sweet potatoes, peeled and cut into ½-inch cubes

Salt and freshly ground black pepper

1 small onion, chopped

1 tablespoon diced jalapeño pepper (optional)

1 ripe plum tomato, cored and chopped

1 large clove garlic, finely chopped

9 large eggs

1
Cook the bacon in a 12-inch cast-iron or other large ovenproof skillet over medium heat until lightly browned and most of the fat is rendered, 6 to 9 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour all but 2 tablespoons of the bacon fat into a small bowl, leaving the 2 tablespoons of fat in the skillet. If necessary, add enough olive oil to the skillet to measure 2 tablespoons.

2
Add the potatoes and sweet potatoes to the skillet, tossing them in the bacon fat to coat. Season the potatoes lightly with salt and black pepper and then spread them in a single layer in the skillet. Cook the potatoes over medium heat until you can easily pierce them with the tip of a knife, 15 to 20 minutes, turning them over with a metal spatula every 4 to 5 minutes to facilitate browning. Transfer the potatoes to a medium-size bowl.

3
Add 1 tablespoon of the reserved bacon fat to the skillet, using additional olive oil, if necessary, to measure 1 tablespoon. Add the onion and jalapeño, if using, and cook over medium heat until the onion is softened and lightly browned, 4 to 5 minutes. Add the tomato and garlic and cook, stirring occasionally, until the tomato is softened, about 2 minutes. Transfer the tomato mixture to the bowl with the potatoes and toss gently to mix. If necessary, wipe the skillet clean with a paper towel to remove any brown bits.

4
Position a broiler rack about 6 inches from the broiler and preheat the broiler.

5
Place the eggs in a large bowl and beat them with salt and pepper to taste. Add the potato mixture to the eggs.

6
Add any remaining reserved bacon fat to the skillet, then add as much olive oil as necessary to measure a total of 2 tablespoons of fat. Place the skillet over medium-high heat and heat the fat until it shimmers, less than a minute, then add the egg and potato mixture to the skillet. Scatter the drained bacon evenly over the eggs. Immediately reduce the heat to medium and let the eggs cook without disturbing them for about 3 minutes. Once the bottom of the tortilla starts to firm up, use a thin plastic spatula to lift the edge of the tortilla closest to you. Tilt the skillet slightly toward you, allowing the uncooked eggs to run underneath the tortilla onto the hot skillet. Return the skillet to a level position. Repeat the process 2 to 3 times until the eggs on top are no longer runny. Reduce the heat to low and cook the tortilla, covered, until the top is nearly set, 8 to 10 minutes (watch carefully so as not to let the bottom of the tortilla burn). When the tortilla is ready to place under the broiler the center will appear slightly wet and a little loose.

7
Uncover the skillet, place it under the broiler, and cook the tortilla until the top is set, checking it after each minute of cooking. If your broiler is very hot, it should take only 1 to 2 minutes. Watch carefully as the tortilla will cook quickly. When done, let the tortilla set for a few minutes before cutting it into wedges to serve. Or let the tortilla cool completely and serve it at room temperature.

Serves 3 to 4

Italian frittatas are like quiches without the complications and the extra work of a crust. They are first cooked gently on top of the stove in a heavy, ovenproof skillet and then finished in the oven, sometimes using the broiler, to set the top, puff it up, and give it a gorgeous brown color. Once you’ve mastered the technique, a frittata is something you can throw together with whatever you have on hand in your fridge or pantry. Eggs and bacon (of course) are our only must-have ingredients. Served with a mug of coffee with steamed milk and toasted bread with strawberry jam, a frittata makes for an amazing breakfast. With a salad of delicate greens, such as Bibb lettuce and a shallot vinaigrette, this is a great lunch. A glass of crisp Albariño adds to the pleasure.

15 thin asparagus stalks (about ½ pound)

4 slices bacon, cut into ¼- to ½-inch pieces

1 tablespoon extra-virgin olive oil

2 medium-size shallots, diced

6 large eggs

⅓ cup freshly grated Parmesan cheese

1 tablespoon half-and-half or water

¼ teaspoon your choice of hot sauce, or more to taste

Pinch of kosher salt

Freshly ground black pepper

1
Position a rack in the center of the oven and preheat the oven to 350˚F.

2
Snap the woody ends off the asparagus stalks about 2 inches from the bottom and discard them. Cut the trimmed stalks diagonally into 1-inch pieces.

3
Cook the bacon in a 10-inch ovenproof skillet over medium heat until the bacon is lightly browned and most of the fat is rendered, 5 to 8 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving the bacon fat in the skillet.

4
Add the olive oil to the skillet and place the skillet over medium heat. Add the asparagus, cover the skillet, and cook, stirring occasionally, until the asparagus is lightly browned, 2 to 3 minutes. Add the shallots and cook, uncovered, stirring occasionally, until the shallots are softened and the asparagus is tender, about 3 minutes. Remove the skillet from the heat.

5
Place the eggs, 2 tablespoons of the Parmesan cheese, the half-and-half or water, hot sauce, and salt in a medium-size bowl. Season with pepper to taste and whisk to mix.

6
Place the skillet with the asparagus mixture over medium heat and cook until the oil in the skillet is hot, about 1 minute. Pour the egg mixture over the asparagus. Sprinkle the drained bacon over the egg mixture and cook, covered, just until the eggs start to set, about 2 minutes. Once the bottom of the frittata starts to firm up, use a thin plastic spatula to lift up the edge of the frittata closest to you. Tilt the skillet toward you, allowing the uncooked eggs to run underneath the frittata onto the hot skillet. Return the skillet to a level position. Repeat the process as necessary until the edges are set and the top is still slightly runny.

7
Sprinkle the top of the frittata with the remaining Parmesan cheese and bake the frittata until the top is just set, 2 to 5 minutes. (Some cooks like to brown the frittata slightly by placing it under a hot broiler for about 30 seconds before serving.) To serve, loosen the frittata by running a spatula around the edge and bottom; then cut it into wedges. Serve the frittata hot or at room temperature.

Serves 6 to 8

The inspiration for this dish comes from the French dessert coupétade, which combines two recipes, French toast and bread pudding, in one. It’s less custardy than classic bread pudding but more so than French toast. By adding bacon we’ve turned this classic dessert into a breakfast that is both savory and sweet. Kids adore it. We especially like maple-flavored bacon for this recipe, but any fruitwood-smoked bacon works nicely.

For the bacon and French toast

4 to 6 tablespoons (½ to ¾ stick) unsalted butter, plus butter for greasing the baking dish

6 slices thick-cut bacon

4 large eggs

6 tablespoons granulated sugar

¾ cup milk

8 slices (each ½ inch thick, about 10 ounces total) stale brioche or challah (see Note)

½ cup chopped pecans or walnuts, lightly toasted (see
page 264
)

½ cup moist golden raisins or dried cranberries

For the custard and brown sugar–cinnamon topping

4 large eggs

1 egg yolk

¼ cup granulated sugar

1 tablespoon pure vanilla extract

1½ cups milk

1½ cups half-and-half

¼ cup pure maple syrup

¾ teaspoon freshly grated nutmeg

Scant ¼ teaspoon salt, or more to taste

⅛ teaspoon freshly ground black pepper

2 packed tablespoons light or dark brown sugar

¾ teaspoon ground cinnamon

1
Position a rack in the center of the oven and preheat the oven to 400˚F. Butter a 13- by 9-inch baking dish. (Pyrex or ceramic dishes both work well.)

2
Prepare the bacon and French toast: Line a broiler pan with aluminum foil. Arrange the slices of bacon on a slotted broiler rack set over the foil-lined broiler pan. Bake the bacon for 6 to 7 minutes, then rotate the broiler pan 180 degrees so the back of the broiler pan faces the front of the oven. Continue baking the bacon until it is nicely browned, 5 to 7 minutes longer. Using a slotted spoon, transfer the slices of bacon to a paper towel-lined plate to drain. When the bacon is cool enough to handle, coarsely chop it. Set the chopped bacon aside.

3
Reduce the oven temperature to 325˚F.

4
Place the 4 eggs, 6 tablespoons of granulated sugar, and ¾ cup of milk in a large bowl and whisk until well blended. Add 2 to 3 slices of brioche or challah, soaking each side well.

5
As the slices of bread soak, place a large skillet over medium heat and add 2 tablespoons of the butter. When the butter is just hot but not yet browning, add the soaked bread slices to the skillet and then put more slices in the bowl with the egg mixture to soak. Cook the slices of bread until both sides are golden and crusty, 2 to 3 minutes per side. (Watch the slices of bread carefully to prevent them from burning; the sugar in the egg mixture will cause them to brown rapidly.) Transfer the cooked bread slices to a paper towel-lined plate. Repeat with the remaining slices of bread, using a paper towel as necessary to wipe out the skillet to remove any burnt bits and adding more butter to the skillet when needed before adding more slices of soaked bread. Stack the cooked bread slices, separating the slices with pieces of paper towel.

6
Cut each slice of bread in half on the diagonal to make 16 triangles. Arrange enough triangles of bread in the buttered baking dish to cover the bottom. Then, cut any remaining slices into 1-inch cubes. Scatter the bread cubes, nuts, raisins or cranberries, and chopped bacon over the bread slices and set the baking dish aside.

7
Prepare the custard and brown sugar-cinnamon topping: Place the 4 eggs, egg yolk, ¼ cup of granulated sugar, and the vanilla in a large mixing bowl and whisk until well blended. Whisk in the 1½ cups of milk and the half-and-half, maple syrup, nutmeg, salt, and pepper. Pour the custard mixture over the bread mixture in the baking dish. Let the bread pudding stand for 15 minutes.

8
Combine the brown sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bread pudding. Cover the baking dish with aluminum foil. Bake the bread pudding for 25 minutes, then remove the foil and bake the pudding until the top is a deep golden brown and a toothpick or knife inserted into the center comes out with streaks of slightly wet custard, 20 to 25 minutes longer.