8 slices bacon
6 large eggs
1/4 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon ground black pepper


1. In large heavy skillet fry bacon until crisp. Remove to paper towels to drain. Immediately curl 4 slices around the handle of a wooden spoon and set aside to cool. Pour off all but 2 tablespoons of the drippings.
2. In a small bowl lightly beat eggs, half-and-half, salt and pepper. Add to skillet and cook until nearly set, stirring constantly. Crumble remaining 4 slices bacon over eggs and gently fold in. Cook until set.
3. To serve, divide eggs among 4 warm plates. Top each with a bacon curl.

This easy recipe make it possible to serve bacon and eggs to a crowd with no trouble at all. Just multiply the recipe to fit the group. You can even cook the bacon ahead and refrigerate it, then reheat it in the oven while the eggs are cooking.

One-Dish Bacon and Eggs
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