Best 2 Spicy Bacon And Egg Recipes

Indulge in a culinary delight with our tantalizing Spicy Bacon and Egg recipes, a symphony of flavors that will awaken your taste buds. Embark on a journey of taste as we explore a variety of dishes, from classic to contemporary, all centered around the harmonious blend of spicy bacon and eggs.

For those who love a traditional breakfast with a kick, our Spicy Bacon and Eggs Skillet is a must-try. Imagine tender bacon sizzling in a skillet, infused with a fiery blend of spices, while eggs nestle alongside, basking in the savory aroma. Served with a side of crispy toast, this dish is a hearty start to any day.

If you're craving a more substantial meal, our Spicy Bacon and Egg Benedict is pure decadence. Perfectly poached eggs rest atop crispy bacon and toasted English muffins, smothered in a velvety hollandaise sauce spiked with a touch of heat. This dish is guaranteed to impress at any brunch or special occasion.

For a quick and portable option, our Spicy Bacon and Egg Breakfast Burrito is your perfect companion. Scrambled eggs are infused with spicy bacon and your favorite breakfast fixings, all wrapped in a warm tortilla. This burrito is a protein-packed and flavorful way to start your day or refuel after a workout.

Craving something a bit different? Our Spicy Bacon and Egg Ramen is an unexpected fusion of flavors. Tender ramen noodles are cooked in a spicy bacon-infused broth, topped with a perfectly cooked egg and an array of vibrant vegetables. This dish is a delicious and satisfying meal that will leave you craving more.

No matter your preference, our Spicy Bacon and Egg recipes offer a range of options to satisfy your taste buds. From classic to innovative, these dishes are sure to become favorites in your kitchen. So, gather your ingredients, heat up your skillet, and let's embark on this culinary adventure together. Prepare to be amazed by the harmonious blend of spicy bacon and eggs!

Let's cook with our recipes!

SPICY BACON-AND-EGG PIE

Spicy Bacon-and-Egg Pie image

Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.

Provided by Melissa Clark

Categories brunch, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
3/4 teaspoon coarse kosher salt
2 sticks (8 ounces) unsalted butter, chilled and cubed
6 ounces Canadian bacon, diced
2 scallions, white and greens parts, thinly sliced
9 large eggs
Kosher salt, as needed
Cracked black pepper, as needed
6 tablespoons heavy cream
1 1/2 tablespoons Sriracha or other hot sauce
1 1/2 tablespoons ketchup

Steps:

In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 387 milligrams, Sugar 2 grams, TransFat 1 gram

SPICY BACON AND EGG

Spicy Bacon and Egg image

Provided by Duff Goldman

Categories Sandwich Cheese Egg Tomato Breakfast Brunch Lunch Cabbage Self

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
4 eggs
8 teaspoons Tabasco, divided
4 slices reduced-fat pepper jack cheese with habaneros
8 slices turkey bacon
4 tablespoons lowfat mayonnaise
2 tablespoons adobo sauce
8 slices whole-grain toast
2 medium vine-ripened tomatoes, thinly sliced
2 cups shredded Napa cabbage, divided

Steps:

In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.
Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.
Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.
Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.

Tips:

To make sure your bacon is cooked evenly, use a thick-bottomed skillet and cook the bacon over medium-low heat.
If you like your bacon extra crispy, cook it for a few minutes longer on each side.
To prevent the eggs from sticking to the skillet, use a non-stick skillet or grease the skillet with butter or cooking spray.
If you want the eggs to be runny, cook them for a shorter amount of time. If you want the eggs to be firm, cook them for a longer amount of time.
Season the eggs with salt and pepper to taste.
Serve the spicy bacon and eggs with your favorite sides, such as toast, hash browns, or fruit.

Conclusion:

Spicy bacon and eggs is a quick and easy breakfast or brunch recipe that is sure to please everyone at the table. The bacon is cooked until crispy and then tossed in a spicy sauce, while the eggs are cooked to your liking. Serve the spicy bacon and eggs with your favorite sides and enjoy!