17 Unique Bacon and Egg Combinations

17 Unique Bacon and Egg Combinations



In the spirit of a classic carbonara, artist Wayne Thiebaud's recipe from the <em>California Artists Cookbook</em> (Abbeville Press, 1982) combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep's milk cheese from Greece, for a gloriously rich dish. Get the recipe for <a href="https://www.saveur.com/article/recipes/wayne-thiebauds-spaghetti-with-mizithra-cheese/">Wayne Thiebaud's Spaghetti with Mizithra Cheese</a>

In the spirit of a classic carbonara, artist Wayne Thiebaud’s recipe from the <em>California Artists Cookbook</em> (Abbeville Press, 1982) combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep’s milk cheese from Greece, for a gloriously rich dish. Get the recipe for <a href=”https://www.saveur.com/article/recipes/wayne-thiebauds-spaghetti-with-mizithra-cheese/”>Wayne Thiebaud’s Spaghetti with Mizithra Cheese</a> (Ingalls Photography/)

The ultimate savory danish recipe. Get the recipe for <a href="https://www.saveur.com/baked-egg-danish-with-kimchi-and-bacon-recipe/">Baked Egg Danish with Kimchi and Bacon</a>

The ultimate savory danish recipe. Get the recipe for <a href=”https://www.saveur.com/baked-egg-danish-with-kimchi-and-bacon-recipe/”>Baked Egg Danish with Kimchi and Bacon</a> (Christina Holmes/)

This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Cookbook writer Amy Thielen often adds a little sauerkraut for a further Midwestern touch. Get the recipe for <a href="https://www.saveur.com/baked-egg-danish-with-kimchi-and-bacon-recipe/">Bacon and Egg Fried Rice</a>

This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Cookbook writer Amy Thielen often adds a little sauerkraut for a further Midwestern touch. Get the recipe for <a href=”https://www.saveur.com/baked-egg-danish-with-kimchi-and-bacon-recipe/”>Bacon and Egg Fried Rice</a> (Matt Taylor-Gross/)

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Frisee-Salad-with-Poached-Eggs-and-Bacon/">Frisée, Poached Egg, and Bacon Salad (Salade Lyonnaise)</a>

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Frisee-Salad-with-Poached-Eggs-and-Bacon/”>Frisée, Poached Egg, and Bacon Salad (Salade Lyonnaise)</a> (Andre Baranowski/)

Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on. Get the reciep for <a href="https://www.saveur.com/article/Recipes/Cobb-Salad-1000080529/">Cobb Salad</a>

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on. Get the reciep for <a href=”https://www.saveur.com/article/Recipes/Cobb-Salad-1000080529/”>Cobb Salad</a> (Matt Taylor-Gross/)

Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Exceptional-Salmon/">Exceptional Salmon</a>

Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Exceptional-Salmon/”>Exceptional Salmon</a> (Farideh Sadeghin/)

This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Hangtown-Oyster-Bacon-Omelette/">Hangtown Fry</a>

This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Hangtown-Oyster-Bacon-Omelette/”>Hangtown Fry</a> (Todd Coleman/)

This New Zealand combination of flaky pastry, canary-yellow yolks, and salty bacon has cross-cultural appeal. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Bacon-Egg-Pie/">Bacon and Egg Pie</a>

This New Zealand combination of flaky pastry, canary-yellow yolks, and salty bacon has cross-cultural appeal. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Classic-Bacon-Egg-Pie/”>Bacon and Egg Pie</a> (Penny De Los Santos/)

When made with properly fatty bacon, the filling in these rustic buns melts into an irresistible fondant of smoked pork and onions, each one indistinguishable from the other. To replicate the rolling, radiant heat from the traditional Latvian cepeškrāsns (wood-fired ovens) that give these buns their burnished tops, bake in a very hot oven for the first several minutes of baking. Get the recipe for <a href="https://www.saveur.com/fatty-bacon-and-onion-buns-recipe/">Fatty Bacon and Onion Buns</a>

When made with properly fatty bacon, the filling in these rustic buns melts into an irresistible fondant of smoked pork and onions, each one indistinguishable from the other. To replicate the rolling, radiant heat from the traditional Latvian cepeškrāsns (wood-fired ovens) that give these buns their burnished tops, bake in a very hot oven for the first several minutes of baking. Get the recipe for <a href=”https://www.saveur.com/fatty-bacon-and-onion-buns-recipe/”>Fatty Bacon and Onion Buns</a> (Susan Bell/)

Eggy, cheesy quiche lorraine makes for a refined, delicious brunch. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Quiche-Lorraine/">Quiche Lorraine</a>

Eggy, cheesy quiche lorraine makes for a refined, delicious brunch. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Classic-Quiche-Lorraine/”>Quiche Lorraine</a> (Todd Coleman/)

Topped with a pan-fried egg and Gruyère cheese and slathered with herb aïoli, this turkey and ham club is a decadent upgrade to the diner staple. Get the recipe for <a href="https://www.saveur.com/article/recipes/bel-air-club-sandwich/">Bel-Air Club Sandwich</a>

Topped with a pan-fried egg and Gruyère cheese and slathered with herb aïoli, this turkey and ham club is a decadent upgrade to the diner staple. Get the recipe for <a href=”https://www.saveur.com/article/recipes/bel-air-club-sandwich/”>Bel-Air Club Sandwich</a> (Ingalls Photography/)

This smoky bacon and spinach frittata is laced with aged white cheddar and creamy, tart <em>fromage blanc</em>. Gett he recipe for <a href="https://www.saveur.com/article/recipes/bacon-spinach-and-fromage-blanc-frittata/">Bacon, Spinach, and Fromage Blanc Frittata</a>

This smoky bacon and spinach frittata is laced with aged white cheddar and creamy, tart <em>fromage blanc</em>. Gett he recipe for <a href=”https://www.saveur.com/article/recipes/bacon-spinach-and-fromage-blanc-frittata/”>Bacon, Spinach, and Fromage Blanc Frittata</a> (Corey Hendrickson/)

The classic combination of bacon, egg, and cheese gets folded inside flaky pastry for a breakfast variation on the calzone. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Bacon-Egg-Cheese-Calzone/">Bacon, Egg, and Cheese Calzone</a>

The classic combination of bacon, egg, and cheese gets folded inside flaky pastry for a breakfast variation on the calzone. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Bacon-Egg-Cheese-Calzone/”>Bacon, Egg, and Cheese Calzone</a> (Yossy Arefi/)

China meets the American South in these tofu, bacon, and scallion fritters. Get the recipe for <a href="https://www.saveur.com/article/Recipes/tofu-bacon-fritters/">Tofu Wanzi (Fried Tofu and Bacon Fritters)</a>

China meets the American South in these tofu, bacon, and scallion fritters. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/tofu-bacon-fritters/”>Tofu Wanzi (Fried Tofu and Bacon Fritters)</a> (Todd Coleman/)

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Chicken-and-Egg-Club-Sandwich/">Chicken and Egg Club Sandwich</a>

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Chicken-and-Egg-Club-Sandwich/”>Chicken and Egg Club Sandwich</a> (Tara O’Brady/)

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Saveur-100-2011-Bacon-and-Cheese-Deviled-Eggs">Bacon-and-Cheese Deviled Eggs</a>

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Get the recipe for <a href=”http://www.saveur.com/article/Recipes/Saveur-100-2011-Bacon-and-Cheese-Deviled-Eggs”>Bacon-and-Cheese Deviled Eggs</a>

Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe 
 for <a href="http://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart">Alsatian Bacon and Onion Tart (Tarte Flambée)</a>

Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe
for <a href=”http://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart”>Alsatian Bacon and Onion Tart (Tarte Flambée)</a> (Todd Coleman/)

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