It’s a dish that could easily be made at home, but there are a few things to consider.
The recipe below includes a step-by-step video, but the basics are still the same.
How to Make Bacon and Eggs at Home This recipe is from my new cookbook, My Kitchen Addiction: 100 Easy Ways to Turn Any Food into a Masterpiece.
If you’d like to learn how to make a bacon and egg sandwich, click here.
What you’ll need to make: 1 egg 1/2 cup (or more) bacon, sliced 1 cup of your favorite pickled veggies, chopped finely 1/4 cup cheddar cheese, shredded or shredded into crumbles 2 tablespoons of honey, divided 4 tablespoons of shredded Parmesan cheese (optional) 1 cup (1 stick) unsalted butter 1 tablespoon of olive oil 2 tablespoons garlic powder 1/8 teaspoon kosher salt or sea salt, plus more to taste For the Bacon: 1 large egg 1 teaspoon of honey 1/3 cup (10 ounces) uncooked bacon crumbles (see recipe below) 2 tablespoons butter, melted 1 tablespoon salt For the Egg: 2 tablespoons unsalted Butter or oil 1/6 cup cilantro, chopped 1/16 teaspoon salt 1/32 teaspoon pepper For the Parmesan Cheese: 2 cups (3 sticks) unsrated or finely grated Parmesan, finely grating 1/20 teaspoon salt For a Vegan Bacon and Egg Sandwich: 2 1/1-inch slices bacon crumbs 1/12 teaspoon of each kosher salt and pepper Instructions: Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the eggs, the bacon, honey, and cheddar.
In another large bowl whisk together all the vegetables.
In one of the baking sheets, whisk in the melted butter and the Parm.
In the other, whisk all the dry ingredients together.
Spread the batter evenly over the prepared baking sheets.
Bake for 30 to 35 minutes, or until the edges start to brown and the center is firm.
Remove from the oven and let cool for about 5 minutes.
While the egg is cooking, heat the remaining butter and oil in a medium skillet over medium-high heat.
When the butter and vegetable oils are shimmering and smoking, add the garlic and the salt and let it brown for about 2 minutes, until the garlic is fragrant and fragrant.
Add the eggs and continue to cook, stirring often, until all the eggs are cooked.
Pour the egg mixture into a shallow bowl, top with the Parm and cheese mixture and set aside.
Next, whisk the egg and the honey together until smooth and glossy.
Add in the cilantro and salt.
Transfer the egg to a serving platter and drizzle with the remaining 1/5 teaspoon of kosher salt.
Repeat with the rest of the batter and sprinkle with the shredded Parm.
Nutrition Information Yield: 2 large eggs Amount Per Serving: