Bacon and Deviled Eggs

Suggested tweaks: You could certainly pick and choose techniques from this recipe as you'd like. The brined eggs taste great on their own if you don't want to devil them, and it should go without saying that glazing bacon with pepper jelly is an awesome idea. That said, if you want to go through with the whole recipe but don't have a piping bag, you can use a Ziplock or just spoon the filling back into the eggs.

Ingredients

serves Makes 24 deviled eggs, active time 45 minutes, total time 1 1/2 hours, plus 48 hours to marinate the eggs

• Deviled Eggs
• 12 large eggs
• 4 cups (907 grams) cranberry juice
• 1/2 ounce (15 grams) Lapsang Souchong tea (about 6 tea bags)
• 1 tablespoon (18 grams) fine sea salt
• 1/2 cup (100 grams) mayonnaise, preferably Duke’s or Hellmann’s
• 1 tablespoon (14 grams) Dijon mustard
• 1 tablespoon (14 grams) sweet pickle juice
• 2 tablespoons (43 grams) red pepper jelly
•  
• Glazed Bacon
• 6 slices bacon
• 1/4 cup (85 grams) red pepper jelly

Procedures

1. Cook and brine the eggs: Set a stovetop steamer over high heat and bring the water to a boil. Put the eggs in the steamer basket, add them to the pot, cover, and steam the eggs for 14 minutes. While the eggs are steaming, prepare an ice water bath. When the eggs are cooked, transfer them to the ice water and let cool for about 15 minutes.
   
2. Meanwhile, in a large bowl, combine the cranberry juice, tea, and salt, stirring until the salt is dissolved.
   
3. Take the eggs out of the ice water, and use the back of a spoon to uniformly crack the shells all over without piercing the eggs or removing any of the shell. Put the cracked eggs into the brine and put another bowl on top of the eggs to keep them submerged. Refrigerate the eggs for 48 hours.
   
4. After 48 hours, take the eggs out of the brine and peel them, discarding the shells. Halve each egg lengthwise. Remove the yolks and set the whites aside. In a small food processor, combine the egg yolks, mayonnaise, mustard, and pickle juice and puree until smooth. Scoop the deviled egg mixture into a pastry bag fitted with a star tip and put the bag in the refrigerator.
   
5. Make the bacon: Make the bacon: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
   Lay the bacon slices on a cutting board. Brush one side of each slice with some of the pepper jelly and then lay the slices glaze side up on a wire rack set over the foil-lined pan. Bake the bacon for 15 minutes, or until just crispy and glazed. Remove the bacon from the oven, brush both sides of the bacon with more of the jelly, and put it back in the oven for 3 more minutes. Remove the bacon from the oven and let cool. Cut each slice of bacon into 4 pieces so that you have 1 piece for each deviled egg.
   
6. Assemble the eggs: Put the egg whites on a cutting board or other flat work surface. Spoon 1/4 teaspoon pepper jelly into the bottom of each egg white. Pipe a rosette (about 1 tablespoon) of the egg yolk mixture on top of the jelly. Top with a slice of bacon. Arrange the deviled eggs on a cutting board or platter to serve.

Quick Morning Beans and Fried Eggs

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 2 tablespoons butter
• 1 medium onion, finely chopped (about 1 cup)
• 2 medium garlic cloves, finely chopped (about 2 teaspoons)
• 2 (15.5 ounce) cans of cannellini beans, drained and rinsed
• 1/2 cup ketchup
• 2 tablespoons light brown sugar
• 2 teaspoons Worcestershire sauce
• 1/2 cup water
• Kosher salt and freshly ground black pepper
• 4 slices bread, toasted
• 1 tablespoons olive oil
• 4 eggs

Procedures

1. Heat butter in a medium non-stick skillet over medium high heat until melted. Add onions and garlic and cook, stirring, until soft, about 4 minutes. Add beans, ketchup, brown sugar, Worcestershire sauce, and water. Stir to combine. Bring to a simmer and cook until liquid is reduced, about 5 minutes. Season to taste with salt and pepper. Remove from heat and keep warm.
   
2. While beans cook, heat olive oil in a non-stick skillet over high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny. Divide toast between 4 plates, the top with beans (or place on the side) then top beans with eggs.

Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

Ingredients

serves Serves 4

• 4 ounces Spanish-style chorizo, cut into 1/2- to 1/4-inch cubes (see note above)
• 1 slice brioche, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper[
• 2 tablespoon olive oil
• 2 ears corn, kernels cut off of ears (about 3 cups kernels)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 2 scallions, thinly sliced, greens and whites reserved separately
• 1/2 cup homemade or store-bought low sodium chicken or vegetable stock
• 3 tablespoon unsalted butter
• 2 tablespoons chopped basil leaves
• 4 poached eggs (see note above)
• Crunchy sea salt

Procedures

1. Heat chorizo in a medium non-stick skillet over medium heat, tossing and stirring occasionally until crisp and fat has rendered. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat in skillet.
   
2. Add brioche cubes to skillet and increase heat to medium high. Season with salt and pepper and cook, tossing and stirring occasionally, until well toasted on all sides, about 4 minutes. Bread will stick to skillet at first and be difficult to toss or stir, but will loosen up as it absorbs fat and cooks. Transfer to a plate and set aside.
   
3. Add oil to now-empty skillet and heat over high heat until lightly smoking. Add corn and toss to coat with oil. Season with salt and pepper. Cover and cook, tossing occasionally, until corn is charred in spots, about 6 minutes. Add garlic, all of scallion whites, and half of scallion greens. Cook, stirring constantly, until aromatic, about 30 seconds. Add stock and butter and cook, stirring, until emulsified and saucy, about 1 minute. Season to taste with salt and pepper. Return chorizo to skillet and stir to combine. Stir in basil, reserving some small leaves for garnish.
   
4. Divide 3/4 of the corn mixture between four small warm bowls or cups, leaving a small well on one side for the eggs. Add poached eggs to each cup. Spoon remaining corn mixture over and around eggs, making sure that the liquid gets divided evenly. Divide croutons evenly between each cup. Sprinkle with remaining scallion greens and basil leaves. Sprinkle egg with coarse sea salt. Serve immediately.

Sous-Vide Soft Poached Eggs

Special equipment

Sous-vide circulator

Ingredients

serves Makes 1 to 12 eggs, active time 5 minutes, total time 50 minutes

• 1 to 12 eggs

Procedures

1. Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Add eggs to sous-vide cooker or to cooler (cover if using cooler) and cook for 45 minutes. Remove from cooler and allow to cool slightly.
   
2. Bring a medium pot of water to a bare simmer, then lower heat until bubbles cease entirely. Working on egg at a time, carefully crack the egg near the fat end and use your fingertips to peel off an area about 1 1/2 inches square. Invert egg over a small bowl. It should slip out of the shell easily. Repeat with remaining eggs, using a separate small bowl for each.
   
3. Using a perforated spoon, carefully pick up eggs one at a time and dump out excess loose whites from bowls. Return eggs to bowls. Once all eggs are drained, carefully slip the eggs into the pot, swirling the water occasionally to prevent eggs from sticking to bottom. Cook until outer whites are just set, about 1 minute. Retrieve eggs with the perforated spoon and serve immediately. Alternatively, eggs can be stored in cold water in the refrigerator for up to 3 days. To reheat, place eggs in a bowl of hot water for a few minutes until warm.

Sous-Vide Soft Boiled Eggs

Ingredients

serves Makes 1 to 12 eggs, active time 5 minutes, total time 45 minutes

• 1 to 12 large eggs

Procedures

1. Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Prepare an ice bath. Bring a large pot of water to a boil over high heat. Gently lower eggs into water using a metal spider or fine mesh strainer. Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute. Transfer to sous-vide cooker and cook for 45 minutes. Serve immediately or cool and store in the refrigerator for up to 3 days. Reheat in sous-vide cooker at 135°F for 30 minutes to serve.

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium summer squash, sliced in half and cut into 1/4-inch disks
• 1 medium zucchini, sliced in half and cut into 1/4-inch disks
• 1 medium onion, cut in half and cut into 1/4-inch slices
• 2 medium cloves garlic, thinly sliced
• 1 pint cherry tomatoes, split in half
• 4 eggs
• 2 tablespoons slived chives
• Hot sauce or chili paste for serving

Procedures

1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed. Set aside on a large plate. Repeat microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F.
   
2. To Cook Eggpant in Oven: Adjust oven rack to center position and preheat oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F.
   
3. Heat 1/4 cup of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.
   
4. Add additional 2 tablespoons of oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.
   
5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.
   
6. To complete, divide mixture between four individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create four wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chili paste.

Chilaquiles Verdes with Fried Eggs

Special equipment

Blender, wok or deep fryer

Ingredients

serves Serves 4, active time 15 minutes (plus 15 minutes to make Salsa Verde), total time 15 minutes (plus 15 minutes to make Salsa Verde)

• 2 quarts vegetable, canola, or peanut oil
• 16 soft corn tortillas, cut into 6 wedges each
• Kosher salt
• 2 cups Salsa Verde
• 1 cup homemade or store-bought low sodium chicken broth or water
• 4 eggs
• 1/2 cup Mexican crema or sour cream
• 1/2 small white onion, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup crumbled cotija cheese

Procedures

1. Heat vegetable oil to 375°F in a large wok, Dutch oven, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.
   
2. Heat Salsa Verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
   
3. Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet. Heat over medium-high heat until shimmering. Add four eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
   
4. Stir tortilla chips again and season to taste with salt if necessary. Divide between four warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately

Ratatouille With Fried Eggs

Special equipment

Large skillet, non-stick skillet

Ingredients

serves Serves 4, active time 40 mintues, total time 40 minutes

• 1 medium-small eggplant, cut into 1/2-inch cubes (about 2 cups_
• 1/2 cup olive oil, divided
• 1 small onion, finely chopped (about 3/4 cup)
• 4 medium garlic cloves finely chopped (about 4 teaspoons)
• 1 red bell pepper, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 zucchini or summer squash, finely chopped (about 1 1/2 cups)
• 2 bay leaves
• Pinch red pepper flakes
• 3 medium tomatoes, chopped (about 3 cups)
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh basil.
• 4 eggs
• Crusty bread, to serve alongside

Procedures

1. Toss cubed eggplant with a good sprinkle of salt, place in a strainer and let drain while you prepare the other ingredients.
   
2. Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering. Add onions and garlic and cook, stirring, until soft, about 6 minutes then rinse eggplant and add to skillet. Cook stirring often until eggplant has browned, about 8 minutes then add red pepper, green pepper, squash, bay leaves, and red pepper flakes and continue to cook until vegetables have begun to soften, about 6 minutes. Add tomatoes and cook covered until all the vegetables have softened and the mixture has begun to thicken, about 12 minutes. Season to taste with salt and pepper and remove from heat. Stir in half of basil. Divide between four serving plates.
   
3. Heat remaining oil in now-empty skillet over medium-high heat until shimmering. Add eggs and fry until whites are set and yolk is runny. Top each plate with and egg, season with salt and pepper, sprinkle with remaining basil, and serve.

Breakfast Tacos with Eggs, Spinach, and Bacon

Ingredients

serves Serves 2 to 3, active time 30 minutes, total time 30 minutes

• 4 slices thick-cut bacon, cut into 1/4-inch pieces
• 2 medium cloves garlic, thinly sliced
• 1 quart packed flat leaf spinach leaves, roughly chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 4 eggs, beaten
• 1 cup homemade or store-bought salsa verde
• 4 soft flour or corn tortillas, warmed
• Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish

Procedures

1. Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.
   
2. Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet.
   
3. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
   
4. Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.

Lobster and Chive Scrambled Eggs

Special equipment

Large non-stick skillet

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 1/4 cup (4 tablespoons) butter
• 1/4 cup chopped chives
• 8 ounces cooked lobster meat
• 12 eggs, beaten
• Kosher salt and freshly ground black pepper
• Toast, for serving

Procedures

1. Melt butter in a large non stick skillet over medium low heat. Add lobster and chives. Cook stirring often until lobster is heated through and coated with chives and butter. Lower heat to low and add beaten eggs. Cook stirring constantly until eggs begin to thicken, then raise heat to medium and continue to cook until eggs are soft but fully set. Season to taste with salt and pepper and serve immediately with toast.

Easy Sweet Potato and Pepper Hash with Eggs

Special equipment

Cast iron or non-stick skillet

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 1 large sweet potato (about 12 ounces), cut into 1/2-inch dice
• Kosher salt
• 2 tablespoons vegetable oil
• 1 green bell pepper, cored and seeded, thinly sliced
• 1 red bell pepper, cored and seeded, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons hot sauce, such as Frank's or Cholula
• Freshy ground black pepper
• 4 eggs
• 1 tablespoon chopped fresh parsley leaves (optional)

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.
   
2. Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.
   
3. Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.