My last batch of cold smoked bacon.... http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html
I sliced the canadian bacon fairly thick...
Dredged the slices in flour, dipped in an egg/milk wash and then back into the flour.
I did not need to season the flour...the bacon was tasty enough without.
I panfried the bacon until crispy and golden brown...
I also fried a couple of fresh eggs...
Toasted an english muffin.....
Topped with the crispy chickenfried bacon....
Added the eggs....
Topped with the crispy chickenfried bacon....
Added the eggs....
Then smothered them with creamy gravy.....
The chickenfried bacon was tasty alone, but the addition of the creamy gravy and fried potatoes made it a pretty nice breakfast. :)
.png "English"){kind=small}
Posts
6 comments:
Dang girl! You sure make some good looking plates of food. And I don't even like gravy! =)
Looks like the wide open plains are treating you well.
I smoked two pork butts yesterday. Got to get the photos/post up still.
Take care - Tim
Thank you Tim!
Looking forward to your pork butt post. I bet it was tasty!!
Nothing but yummy! Once again, you inspire me.I'd probably made Hollendaise instead of gravy, but it would have been because I didn't think of gravy. If I was eating your cooking too regularly, I'd weigh 400 lbs! Keep up the good works!
Mark
Thank you so much Mark....you are too kind. :)
The chickenfried bacon was so tasty, crispy on the outside and tender in the middle. Hope you give it a try sometime.
I usually make a creamy gravy with chickenfried steak, so it seemed like the way to go.
Thank you again for the kind words. :)
Needs more grease...and butter...and salt...and a lot more cream.
Ken
Yanno Ken.............
I think you're right! :)
Post a Comment