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Marc Brazeau | Editor | Food and Farm Discussion Lab | @eatcookwrite
Bacon and Eggs (aka Bacon Stuffed Eggs)
This is an hors d’oeuvre/pinxto/tapa that I started doing at Eugenio’s the fabled Portland watering hole/clubhouse and then was a big hit at my own briefly loved bistro. It’s an obvious combo, but I haven’t seen any evidence yet that I wasn’t the first to come up with bacon stuffed eggs (I still doubt I was the first, but I like to think it so.)
• Dozen Eggs
• 1/2 lb Bacon
• 3 TB Olive Oil
• 2 TB Fresh Chives, fine chop
• Smoked Paprika
• Salt and Pepper
Hard boil 12 eggs. (12 minutes medium boil)
Brown 1/2 bacon to crispy.
Dice the bacon, reserve the bacon fat.
Slice eggs in half and transfer yolks to a mixing bowl.
Add warm bacon fat, olive oil, chives, salt, and pepper to yolks.
Mix yolk stuffing and stuff the eggs.
Dust with paprika. Serve at room temperature, if they are chilled, the bacon fat is too stiff.
Don’t leave yourself alone with a two dozen of these things.
[Please consider supporting Food and Farm Discussion Lab with an ongoing contribution of $1, $2, $3, $5 or $10 a month on Patreon. Or make a one time donation at paypal.me/fafdl. ]
