Bacon – a wonderful addition to so many dishes and also fantastic on its own
The smell of bacon cooking in the morning has always been one of those pleasures throughout my whole life. It started as a Sunday morning treat and has evolved into a regular part of our day. With changing our diet to contain much more protein, it has allowed me the excuse for bacon and eggs more in my week than just the weekend cooked breakfast. I know people think that a piece of toast or a bowl of cereal is so much faster, but there are some wonderful ways to cook bacon and all its companions in such a short time. Or some really lazy ways which allow you to pop it in the oven to throw out tantalising cooking smells whilst you run around sorting clothes for work and and completing the normal morning routines.
Bacon and egg breakfast baskets
This is so simple to do. Line a 6 Texas muffin tin with a rasher of bacon, whisk 10 eggs with 1/2 cup milk and a dollop of cream, season with salt and pepper and add some chopped herbs. Divide the egg mixture evenly between the 6 muffin tins, and bake in a hot oven for 25 minutes. It serves 6 people, especially if you have it with sliced avocado, some smoked salmon or wilted spinach. If there are only 2 of you, the spare ones reheat really well for the next breakfast, saving you having to cook that morning. And they are great to take on picnics, because they are easy to cut in half and share with the kids.
And to be slightly out there with something unusual, there is always Bacon jam!
This is wonderful on top of a round of Brie and warmed in the oven. Perfect for a Friday night after work when you can’t be bothered doing anything much at all! Warm the bacon jam first, otherwise the Brie will overheat. You can then heat the combination in the oven, or just pop it into the microwave for two bursts of 25 seconds.
We always buy quality bacon – free range – from a local producer. My favourite is Mount Gnomon Farm which has the option of shoulder cut bacon as well.