Have you had enough bacon yet? <!-- Even if you're one of the lucky ones who won a Bacon of the Month Club giveaway, the answer must be a resounding BRING IT! --> Here's another bacolicious dish to add to the growing collection--bacon and egg pie from The Martha Stewart Living Cookbook: The Original Classics. For almost a year when I was abroad at Oxford, I was sadly deprived of "streaky bacon" and given only British "back bacon," which is basically Canadian ham (so not bacon!). Every bacon cheeseburger and Full English was delicious, but always a little sadder without the smoky crispiness of its streaky cousin. Now back at my home college, the house I live in is named The Rectory and our religious idol of choice is the Almighty Bacon. Whether it's center-cut, turkey, or soy bacon, the smell of the sizzling stuff always finds its way upstairs to my bedroom on Sunday mornings. If the blessed bacon spirit finds you, too then you have to try this recipe, which can't go wrong with a supporting cast of goat cheese, mushrooms, and peppers. I've been sending our #1 bacon-fanatic of the house so many bacon-related links from Serious Eats that she's convinced that bacon is now the "in" thing. So what are you waiting for? Jump on the baconwagon and welcome to salivation...
- Unsalted butter, for pie plate
- 8 ounces thickly sliced bacon
- 4 ounces small mushrooms, wiped clean, quarted
- 1 red, yellow, or orange bell pepper, seeds and ribs removed, diced
- 3 ounces soft goat cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 5 large eggs
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper
1. Preheat the oven to 325°F. Generously butter a 10-inch glass pie plate. Cook the bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet.
2. Return the skillet to medium-high heat; add the mushrooms. Cook until well browned, about 4 minutes. Remove from the skillet; spread the mushrooms in a prepared pie plate. Crumble the bacon; arrange over the mushrooms, along with the pepper, cheeses, and thyme.
3. Beat the eggs and cream in a large bowl, and season with salt and pepper. Pour the egg mixture over the bacon-vegetable mixture. Bake until the egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on a wire rack for 10 minutes. Slice into wedges, and serve warm or at room temperature.