*Finally* found some nice, lean bacon (at Walgreen's, of all places!).
Eckrich is the brand and that "representative slice" as well as appearance
of the bacon in the front of all the packages convinced me it would be okay.
Great price, too, how weird is that?

Anyway, I woke up craving a bacon & egg sandwich. What I wound up doing was
frying two strips of bacon, then I fried 2 lightly seasoned (just pepper)
scrambled eggs (one would have been plenty and I didn't use all of it) until
just set. I folded the egg over and placed it on a slice of wheat toast,
which I'd buttered lightly on the outside. Folded the 2 strips of bacon and
placed them on the egg. I added a slice of mild cheddar and topped with the
other lightly buttered slice of toast. On second thought I should not have
toasted the bread first. Anyway, back into the skillet and treated like a
grilled cheese sandwich, nicely browned, turned and pressed down. Oh man!
I'm glad I don't get cravings like this every day.

Jill
--
I used to have a handle on life...but it broke off.

"jmcquown" > wrote in message
> On second thought I should not have
> toasted the bread first. Anyway, back into the skillet and treated like a
> grilled cheese sandwich, nicely browned, turned and pressed down. Oh man!
> I'm glad I don't get cravings like this every day.
>
> Jill
> --

Hey, you forgot the mayo. Sounds good but may and ketchup makes it even
better.

Wow--now that's a proper breakfast! I had decaf coffee and a
biscotti--not the same at all, although probably not nearly as healthy
as your breakfast.--Becky

On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:

> *Finally* found some nice, lean bacon (at Walgreen's, of all places!).
> Eckrich is the brand and that "representative slice" as well as
> appearance of the bacon in the front of all the packages convinced me it
> would be okay. Great price, too, how weird is that?
>
> Anyway, I woke up craving a bacon & egg sandwich. What I wound up doing
> was frying two strips of bacon, then I fried 2 lightly seasoned (just
> pepper) scrambled eggs (one would have been plenty and I didn't use all
> of it) until just set. I folded the egg over and placed it on a slice
> of wheat toast, which I'd buttered lightly on the outside. Folded the 2
> strips of bacon and placed them on the egg. I added a slice of mild
> cheddar and topped with the other lightly buttered slice of toast. On
> second thought I should not have toasted the bread first. Anyway, back
> into the skillet and treated like a grilled cheese sandwich, nicely
> browned, turned and pressed down. Oh man! I'm glad I don't get cravings
> like this every day.
>
> Jill

We were equally bad, in not worse, but not in a sandwich. Yesterday I
bought some very thick-sliced bacon at the butcher. I slowly fried the
bacon, then drained off most of the grease. In the remainder I fried 3
eggs each, over medium, which we ate with the bacon and buttered English
muffins.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Edwin Pawlowski wrote:
> "jmcquown" > wrote in message
>> On second thought I should not have
>> toasted the bread first. Anyway, back into the skillet and treated
>> like a grilled cheese sandwich, nicely browned, turned and pressed
>> down. Oh man! I'm glad I don't get cravings like this every day.
>>
>> Jill
>> --
>
> Hey, you forgot the mayo. Sounds good but may and ketchup makes it
> even better.

All well and good if you *like* mayo and ketchup! LOL

Jill

Wayne Boatwright wrote:
> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:
>
>> Anyway, I woke up craving a bacon & egg sandwich. What I wound up
>> doing was frying two strips of bacon, then I fried 2 lightly
>> seasoned (just pepper) scrambled eggs (one would have been plenty
>> and I didn't use all of it) until just set. I folded the egg over
>> and placed it on a slice of wheat toast, which I'd buttered lightly
>> on the outside. Folded the 2 strips of bacon and placed them on the
>> egg. I added a slice of mild cheddar and topped with the other
>> lightly buttered slice of toast. On second thought I should not
>> have toasted the bread first. Anyway, back into the skillet and
>> treated like a grilled cheese sandwich, nicely browned, turned and
>> pressed down. Oh man! I'm glad I don't get cravings like this every
>> day.
>>
>> Jill
>
> We were equally bad, in not worse, but not in a sandwich. Yesterday I
> bought some very thick-sliced bacon at the butcher. I slowly fried
> the bacon, then drained off most of the grease. In the remainder I
> fried 3 eggs each, over medium, which we ate with the bacon and
> buttered English muffins.

Sounds good, too! I can't eat 3 eggs, bacon and English muffins... at least
not all in one sitting I was surprised at how little grease this bacon
left. It wasn't thick cut, but then you may remember my last experience
with (albeit) packaged "thick cut" bacon. I think I'll run back to
Walgreen's tomorrow and buy another couple of packages of this to put in the
freezer.

Jill

On Sun 07 Aug 2005 07:35:26p, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:
>>
>>> Anyway, I woke up craving a bacon & egg sandwich. What I wound up
>>> doing was frying two strips of bacon, then I fried 2 lightly
>>> seasoned (just pepper) scrambled eggs (one would have been plenty
>>> and I didn't use all of it) until just set. I folded the egg over
>>> and placed it on a slice of wheat toast, which I'd buttered lightly
>>> on the outside. Folded the 2 strips of bacon and placed them on the
>>> egg. I added a slice of mild cheddar and topped with the other
>>> lightly buttered slice of toast. On second thought I should not
>>> have toasted the bread first. Anyway, back into the skillet and
>>> treated like a grilled cheese sandwich, nicely browned, turned and
>>> pressed down. Oh man! I'm glad I don't get cravings like this every
>>> day.
>>>
>>> Jill
>>
>> We were equally bad, in not worse, but not in a sandwich. Yesterday I
>> bought some very thick-sliced bacon at the butcher. I slowly fried
>> the bacon, then drained off most of the grease. In the remainder I
>> fried 3 eggs each, over medium, which we ate with the bacon and
>> buttered English muffins.
>
> Sounds good, too! I can't eat 3 eggs, bacon and English muffins... at
> least not all in one sitting I was surprised at how little grease
> this bacon left. It wasn't thick cut, but then you may remember my last
> experience with (albeit) packaged "thick cut" bacon. I think I'll run
> back to Walgreen's tomorrow and buy another couple of packages of this
> to put in the freezer.
>
> Jill

When you find good bacon, it's not a bad idea to buy extra. It seems
harder to find today. I bought from the butcher this time because my last
two purchases of packaged bacon were horrible. My electric skillet can
hold 7 slices at a time. When I cooked the packaged bacon, I had nearly a
1/2 cup of grease. When I cooked the bacon today, I don't think I had much
over a tablespoon and the bacon was very "meaty". We don't actually don't
eat a lot of bacon, but I've bought it a couple of times in the past couple
of months.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Sun 07 Aug 2005 07:35:26p, jmcquown wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:
>>>
>>>> Anyway, I woke up craving a bacon & egg sandwich. What I wound up
>>>> doing was frying two strips of bacon, then I fried 2 lightly
>>>> seasoned (just pepper) scrambled eggs (one would have been plenty
>>>> and I didn't use all of it) until just set. I folded the egg over
>>>> and placed it on a slice of wheat toast, which I'd buttered lightly
>>>> on the outside. Folded the 2 strips of bacon and placed them on the
>>>> egg. I added a slice of mild cheddar and topped with the other
>>>> lightly buttered slice of toast. On second thought I should not
>>>> have toasted the bread first. Anyway, back into the skillet and
>>>> treated like a grilled cheese sandwich, nicely browned, turned and
>>>> pressed down. Oh man! I'm glad I don't get cravings like this every
>>>> day.
>>>>
>>>> Jill
>>>
>>> We were equally bad, in not worse, but not in a sandwich. Yesterday I
>>> bought some very thick-sliced bacon at the butcher. I slowly fried
>>> the bacon, then drained off most of the grease. In the remainder I
>>> fried 3 eggs each, over medium, which we ate with the bacon and
>>> buttered English muffins.
>>
>> Sounds good, too! I can't eat 3 eggs, bacon and English muffins... at
>> least not all in one sitting I was surprised at how little grease
>> this bacon left. It wasn't thick cut, but then you may remember my last
>> experience with (albeit) packaged "thick cut" bacon. I think I'll run
>> back to Walgreen's tomorrow and buy another couple of packages of this
>> to put in the freezer.
>>
>> Jill
>
> When you find good bacon, it's not a bad idea to buy extra. It seems
> harder to find today. I bought from the butcher this time because my last
> two purchases of packaged bacon were horrible. My electric skillet can
> hold 7 slices at a time. When I cooked the packaged bacon, I had nearly a
> 1/2 cup of grease. When I cooked the bacon today, I don't think I had
> much
> over a tablespoon and the bacon was very "meaty". We don't actually don't
> eat a lot of bacon, but I've bought it a couple of times in the past
> couple
> of months.
>
> --
> Wayne Boatwright *¿*

Good advice, Wayne. I'm going to ask the butcher for that at Whole
Foods/Fresh Fields this week, along with trying to find a less cured/smoked
bacon that I don't have to blanche (blanched three times, and it is still
too smokey for me). I have been unhappy with the panchetta that I've bought
at BJ's for use in panfrying for Italian dishes. It is either almost all
lean or that really paper thin stuff, neither is satisfacory. I've got it
down on my list. Glad you mentioned it.
Dee Dee

Dee Randall wrote:
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 07 Aug 2005 07:35:26p, jmcquown wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:
>>>>
>>>>> Anyway, I woke up craving a bacon & egg sandwich. What I wound up
>>>>> doing was frying two strips of bacon, then I fried 2 lightly
>>>>> seasoned (just pepper) scrambled eggs (one would have been plenty
>>>>> and I didn't use all of it) until just set. I folded the egg over
>>>>> and placed it on a slice of wheat toast, which I'd buttered
>>>>> lightly
>>>>> on the outside. Folded the 2 strips of bacon and placed them on
>>>>> the egg. I added a slice of mild cheddar and topped with the
>>>>> other lightly buttered slice of toast. On second thought I
>>>>> should not
>>>>> have toasted the bread first. Anyway, back into the skillet and
>>>>> treated like a grilled cheese sandwich, nicely browned, turned and
>>>>> pressed down. Oh man! I'm glad I don't get cravings like this
>>>>> every day.
>>>>>
>>>>> Jill
>>>>
>>>> We were equally bad, in not worse, but not in a sandwich.
>>>> Yesterday I bought some very thick-sliced bacon at the butcher. I
>>>> slowly fried
>>>> the bacon, then drained off most of the grease. In the remainder I
>>>> fried 3 eggs each, over medium, which we ate with the bacon and
>>>> buttered English muffins.
>>>
>>> remember my last experience with (albeit) packaged "thick cut"
>>> bacon. I think I'll run back to Walgreen's tomorrow and buy
>>> another couple of packages of this to put in the freezer.
>>>
>>> Jill
>>
>> When you find good bacon, it's not a bad idea to buy extra.
>>
>> --
>> Wayne Boatwright *¿*
>
> Good advice, Wayne. I'm going to ask the butcher for that at Whole
> Foods/Fresh Fields this week, along with trying to find a less
> cured/smoked bacon that I don't have to blanche
> Dee Dee

A pet peeve of mine is maple cured bacon. If I want my bacon to taste sweet
like syrup I'll just dump syrup on it and call it a day!

Jill

On Sun 07 Aug 2005 08:11:23p, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 07 Aug 2005 07:35:26p, jmcquown wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:
>>>>
>>>>> Anyway, I woke up craving a bacon & egg sandwich. What I wound up
>>>>> doing was frying two strips of bacon, then I fried 2 lightly
>>>>> seasoned (just pepper) scrambled eggs (one would have been plenty
>>>>> and I didn't use all of it) until just set. I folded the egg over
>>>>> and placed it on a slice of wheat toast, which I'd buttered lightly
>>>>> on the outside. Folded the 2 strips of bacon and placed them on the
>>>>> egg. I added a slice of mild cheddar and topped with the other
>>>>> lightly buttered slice of toast. On second thought I should not
>>>>> have toasted the bread first. Anyway, back into the skillet and
>>>>> treated like a grilled cheese sandwich, nicely browned, turned and
>>>>> pressed down. Oh man! I'm glad I don't get cravings like this every
>>>>> day.
>>>>>
>>>>> Jill
>>>>
>>>> We were equally bad, in not worse, but not in a sandwich. Yesterday
>>>> I bought some very thick-sliced bacon at the butcher. I slowly fried
>>>> the bacon, then drained off most of the grease. In the remainder I
>>>> fried 3 eggs each, over medium, which we ate with the bacon and
>>>> buttered English muffins.
>>>
>>> Sounds good, too! I can't eat 3 eggs, bacon and English muffins... at
>>> least not all in one sitting I was surprised at how little grease
>>> this bacon left. It wasn't thick cut, but then you may remember my
>>> last experience with (albeit) packaged "thick cut" bacon. I think
>>> I'll run back to Walgreen's tomorrow and buy another couple of
>>> packages of this to put in the freezer.
>>>
>>> Jill
>>
>> When you find good bacon, it's not a bad idea to buy extra. It seems
>> harder to find today. I bought from the butcher this time because my
>> last two purchases of packaged bacon were horrible. My electric
>> skillet can hold 7 slices at a time. When I cooked the packaged bacon,
>> I had nearly a 1/2 cup of grease. When I cooked the bacon today, I
>> don't think I had much over a tablespoon and the bacon was very
>> "meaty". We don't actually don't eat a lot of bacon, but I've bought
>> it a couple of times in the past
>> couple of months.
>>
>> --
>> Wayne Boatwright *¿*
>
> Good advice, Wayne. I'm going to ask the butcher for that at Whole
> Foods/Fresh Fields this week, along with trying to find a less
> cured/smoked bacon that I don't have to blanche (blanched three times,
> and it is still too smokey for me). I have been unhappy with the
> panchetta that I've bought at BJ's for use in panfrying for Italian
> dishes. It is either almost all lean or that really paper thin stuff,
> neither is satisfacory. I've got it down on my list. Glad you
> mentioned it. Dee Dee

I was lucky with this lot, Dee. It was smoked bacon, of course, but with
very good flavor and not overly smoky. I don't care for maple flavored
bacon and this was not. Obviously, one advantage of buying bacon at the
meat counter or butcher shop is the ability to buy just a couple of slices
to try and them make a buying decisioin for more. Good luck find some that
you like.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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jmcquown said:

> *Finally* found some nice, lean bacon (at Walgreen's, of all
> places!). Eckrich is the brand and that "representative slice"
> as well as appearance of the bacon in the front of all the
> packages convinced me it would be okay. Great price, too, how
> weird is that?
>
> Anyway, I woke up craving a bacon & egg sandwich. What I wound
> up doing was frying two strips of bacon, then I fried 2 lightly
> seasoned (just pepper) scrambled eggs ...

Next time (for taste variation and a few less calories, I think)
skip the bread and put everything into a medium size (10" or so)
tortilla wrap! You can still get your butter in use (don't want
to risk missing the need for that angioplasty! lol) by pan frying
it as the last step.

Wraps -rule-. Whatever you can put in a sammich (Pittsburghese,
sorry) works in a wrap, and they keep forever in the fridge. I
haven't bought a boring loaf of "white bread" in years.

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

"jmcquown" > wrote in message
.. .
> Dee Randall wrote:
> > "Wayne Boatwright" > wrote in message
> > ...
> >> On Sun 07 Aug 2005 07:35:26p, jmcquown wrote in rec.food.cooking:
> >>
> >>> Wayne Boatwright wrote:
> >>>> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:
>
> A pet peeve of mine is maple cured bacon. If I want my bacon to taste
sweet
> like syrup I'll just dump syrup on it and call it a day!
>
> Jill
>
>

Oh, I can't stand that stuff either, Jill! My hubby likes maple cured
sausage and I can't stand the smell of the house afterwards. He calls it
grease perfume, but I disagree. :~)

kili

"kilikini" > wrote in message
news
>
> "jmcquown" > wrote in message
> .. .
>> Dee Randall wrote:
>> > "Wayne Boatwright" > wrote in message
>> > ...
>> >> On Sun 07 Aug 2005 07:35:26p, jmcquown wrote in rec.food.cooking:
>> >>
>> >>> Wayne Boatwright wrote:
>> >>>> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in rec.food.cooking:
>>
>> A pet peeve of mine is maple cured bacon. If I want my bacon to taste
> sweet
>> like syrup I'll just dump syrup on it and call it a day!
>>
>> Jill
>>
>>
>
> Oh, I can't stand that stuff either, Jill! My hubby likes maple cured
> sausage and I can't stand the smell of the house afterwards. He calls it
> grease perfume, but I disagree. :~)
>
> kili
>
Was it on this group or on food network that someone was talking about
deep-fried bacon -- is this a new concept - yikes!
Dee Dee

"jmcquown" > wrote in message
.. .
> *Finally* found some nice, lean bacon (at Walgreen's, of all places!).
> Eckrich is the brand and that "representative slice" as well as appearance
> of the bacon in the front of all the packages convinced me it would be
okay.
> Great price, too, how weird is that?
>
> Anyway, I woke up craving a bacon & egg sandwich. What I wound up doing
was
> frying two strips of bacon, then I fried 2 lightly seasoned (just pepper)
> scrambled eggs (one would have been plenty and I didn't use all of it)
until
> just set. I folded the egg over and placed it on a slice of wheat toast,
> which I'd buttered lightly on the outside. Folded the 2 strips of bacon
and
> placed them on the egg. I added a slice of mild cheddar and topped with
the
> other lightly buttered slice of toast. On second thought I should not
have
> toasted the bread first. Anyway, back into the skillet and treated like a
> grilled cheese sandwich, nicely browned, turned and pressed down. Oh man!
> I'm glad I don't get cravings like this every day.

And now you've got me craving a **fried egg** sandwich! Don't think I've
had one in the last 2 decades, yet MAN that sounds good right now!!!!!

TammyM, jonesing in Sacramento

"Dee Randall" > wrote in
:

>
> "kilikini" > wrote in message
> news
>>
>> "jmcquown" > wrote in message
>> .. .
>>> Dee Randall wrote:
>>> > "Wayne Boatwright" > wrote in message
>>> > ...
>>> >> On Sun 07 Aug 2005 07:35:26p, jmcquown wrote in rec.food.cooking:
>>> >>
>>> >>> Wayne Boatwright wrote:
>>> >>>> On Sun 07 Aug 2005 06:50:21p, jmcquown wrote in
>>> >>>> rec.food.cooking:
>>>
>>> A pet peeve of mine is maple cured bacon. If I want my bacon to
>>> taste
>> sweet
>>> like syrup I'll just dump syrup on it and call it a day!
>>>
>>> Jill
>>>
>>>
>>
>> Oh, I can't stand that stuff either, Jill! My hubby likes maple
>> cured sausage and I can't stand the smell of the house afterwards.
>> He calls it grease perfume, but I disagree. :~)
>>
>> kili
>>
> Was it on this group or on food network that someone was talking about
> deep-fried bacon -- is this a new concept - yikes!
> Dee Dee


Dee Dee,

In the late '70s, there was a bar/restaurant that served up a 1/2lb
sirloin bacon cheeseburgers and the chef would do just that, toss four
or five strips of bacon into a round basket and deep fry it. It only
took about a minute. It kept a round shape to match the burger. It was
outstanding.

Good thing they closed!

I haven't seen it done like that since.

Andy

jmcquown wrote:
>SNIP<
> Anyway, I woke up craving a bacon & egg sandwich. What I wound up doing was
> frying two strips of bacon, then I fried 2 lightly seasoned (just pepper)
> scrambled eggs (one would have been plenty and I didn't use all of it) until
> just set. I folded the egg over and placed it on a slice of wheat toast,
> which I'd buttered lightly on the outside. Folded the 2 strips of bacon and
> placed them on the egg. I added a slice of mild cheddar and topped with the
> other lightly buttered slice of toast. On second thought I should not have
> toasted the bread first. Anyway, back into the skillet and treated like a
> grilled cheese sandwich, nicely browned, turned and pressed down. Oh man!
> I'm glad I don't get cravings like this every day.
>
> Jill

Sounds great!
Also works with a tortilla as a "breakfast burrito", preferably with
some hot sauce and a cold glass of milk.

Scrooge

On Sun, 7 Aug 2005 20:50:21 -0500, I needed a babel fish to understand
"jmcquown" > :

>*Finally* found some nice, lean bacon (at Walgreen's, of all places!).
>Eckrich is the brand and that "representative slice" as well as appearance
>of the bacon in the front of all the packages convinced me it would be okay.
>Great price, too, how weird is that?
>
>Anyway, I woke up craving a bacon & egg sandwich. What I wound up doing was
>frying two strips of bacon, then I fried 2 lightly seasoned (just pepper)
>scrambled eggs (one would have been plenty and I didn't use all of it) until
>just set. I folded the egg over and placed it on a slice of wheat toast,
>which I'd buttered lightly on the outside. Folded the 2 strips of bacon and
>placed them on the egg. I added a slice of mild cheddar and topped with the
>other lightly buttered slice of toast. On second thought I should not have
>toasted the bread first. Anyway, back into the skillet and treated like a
>grilled cheese sandwich, nicely browned, turned and pressed down. Oh man!
>I'm glad I don't get cravings like this every day.
>
>Jill

Reminds me of one of my favorite breakfasts
building from the bottom

Toasted bagel bottom,
Cream cheese
Egg over medium / well
2 - 3 pieces of Maple Bacon
slice of provolone cheese
Toasted Bagel top

Mmmm.... heart attack goodness
----------------------------------------
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