What to do with 2½ pounds of bacon that you’ve made yourself at home? What to do? What to do? Well…. You make a plethora of recipes using bacon, that’s what you do!
I gotta say, there’s something amazing about working with an ingredient you’ve “made” yourself. I took the time, the care and the effort to make each of the following dishes perfect — that I didn’t waste my bacon or burn it! I felt immense pride and respect for the product and it translated to how I cooked with it. It’s a feeling I’m not familiar with to me honest and this whole experience has helped me to understand I rather have such an experience and connection with my food or ingredients than none at all.
First up, breakfast! Good ol’ fashion scrambled eggs with bacon and toast! For extra heart attack inducing points, fry your toast in the leftover bacon grease… yum!
Next up, a Bacon, Egg, and Cheese Breakfast Sandwich on a Croissant. While this breakfast sandwich was amazing on its own, I bought some amazing croissants from one of Maison Kayser‘s new locations in Manhattan. This is a French bakery that I love and these are some of the best croissants I’ve ever had! So flaky and buttery! (Someone teach me how to make croissants at home!!).
Time for lunch and BLTs! I used to love eating BLTs with amazing ripe, juicy Jersey tomatoes. Nothing says summer like a nice BLT! I made some fried green tomatoes to go with these sandwiches, which was a great side addition.
And we move on to dinner and Quiche Lorraine!
And finally, Spaghetti Carbonara.
I should have done something sweet with bacon which is all the rage these days, but that’s not get ahead of ourselves. Maybe next time!