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In this video, Betty shows how to make bacon in the oven. A serving of bacon is then placed beside perfect scrambled eggs, ...
thick-sliced raisin toast, citrus slices and hot chocolate.
Tags:Baked Bacon and Super Scrambled Eggs Recipe,bacon eggs recipe,Bacon Recipe,baked bacon,bettyskitchen,breakfast dish,cooking tips,egg recipe,scrambled eggs
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Hi, I’m Betty. Welcome to Betty’s Kitchen. We’re going to begin our breakfast this morning by making baked bacon. And the bacon that we’ll make is going to last for a long time, because we’ll be able to remove it from the oven and then cool it down and then put them in the freezer in individual pieces to come out later when you just need one or two slices at a time that you can eat.
So I’m starting with my broiling pan that came with my oven. It’s covered up with aluminum foils as you could see. I just lime the bottom with aluminum foil, just to get some good coverage so that any droppings from the bacon as it bakes in the oven will go on the back, it will be an easy cleanup for me.
The top of the broiler, I have use aluminum foil to cover it and I have put some holes with the knife, cut down—trying not to cut through the underline piece of aluminum foil and it needs to be fairly covered so that as your bacon bakes in the oven, any dripping just fall down to those holes, caught by the end on the foil that you can let set at room temperature and it will congeal, it would just grab all up and put it to the garbage and is not a mess of bacon grease that you going to have.
I have a pound of bacon here. actually this is an open case already that I’m just going to take a piece at a time and lay this out. It doesn’t matter which direction you go with this, just kind of side to side. The oven is preheated to 350 degrees, so these will bake about 30 minutes. It’s very slow and that’s what will make the taste so good and they are so crispy and looks so pretty and straight. So, into the oven, 350 degrees and I’ll see you back in 30 minutes.
I’ve been checking out my bacon in the oven and I think it’s ready it’s only been 25 minutes so you have to take into account different brands, different thicknesses and so on but you don’t want it let it burn. And my goal was to get these nice and crispy as I continue to work on some of these, this morning, I probably had some but I will not get completely done for various uses, I’m not going to always put them in the microwave later to crisp them up. When I get them to this point what I want to do is to remove them from the broiling pan to a platter where I have paper toweling to soak up any extra drippings that might be there but you can see this is a very easy test to do and as I’d told you this will straight down, so they’re not stuck to each other except over here but you can remove that while it’s still soft. If you let it get crisp then those will be stuck together.
So I’m going to work on this, I’ll get this to a plate with paper toweling after—and it’s drained and I’ll put it on a tray limed with wax paper and I can do it several levels there and then when it’s cooled off put it in the freezer. And I don't have to cover anything at that point. When it’s frozen, after about an hour or so, maybe leave it to three hours, just puff those off, put them in a gallon size zip-lock bag, sit that back into freezer and you’ve got bacon for the next month. So, I'm going to work on this for a while and I will be back to make some nice scrambled eggs together with it.
We’re back and ready to make some scrambled eggs together with that nice baked bacon that we made earlier. What I have here are five eggs with only three of the yolks. So you can see empty my eggshells back in here and also put the extra yolks back in there. So, we’re not using that. You save those yolks and use them for other purposes that right now I'm just going to get rid off it. We’re going to give this a nice salting before I start cooking the eggs and then just a little bit of the twirl with the whisk. Now, I'm not making an omelet so it’s not like I need these frothy and well beaten, just get the mix together some, and then come up with your skillet, for you have one tablespoon of margarine and you need it to be hot when you pour these in. If you pour it into a cold skillet, what you’ll going to have will be rubbery scrambled eggs, so turn this up very quickly to return that heat and then, I want to start moving this around. So, let the heat do its work, don’t mess too much with the eggs, but make sure you turn them a little bit so they do get that nice scrambled.
And my biggest tip here is that you really do want to have a hot skillet, not blazing hot because you don’t want burned eggs but if you put them in a cold skillet that was kind of disastrous because you want to fry your eggs are so hard and rubbery and had no taste. But this will cook very quickly and it will give you a nice flavor. You just crunch down through them and keep lifting them around. You’re just scrambling them because that’s what they are, they're scrambled eggs.
Now, people like this to different degrees of doneness. So just whenever you feel like that's what you want, that's when you’re going to take them out. And that’s about right for us. So I don’t want any burned pieces and I don't want any raw pieces. So, we’re ready to put this in a bowl over here and then we’ll serve from that bowl.
Now, I have preparing some toasts for us and this is thick sliced raisin bread that I have spread with butter, top and bottom, and just heat it in a skillet. So it gets cooked nice and crusty. So, I'm going to put one piece of toast on there and then the scrambled eggs and last portion of scrambled egg. With this, I consider it to be for two people. So probably about half and this is the mildness that all I want, and I’d like to have black pepper. In this case, I like the finely ground like pepper, but if you prefer the coarse ground pepper, you can grind it yourself with a pepper grinder.
To the side, I'm going to put a couple of citrus slices and then I want to have here is some Dutch hot cocoa mix and this is sugar free. I put a lot of calories in for my taste. So I'm trying to tame it down a little bit by having sugar free drink. For hot cocoa, with this pre-blended mix, what I need is six-eighth ounces of hot water that I add to one packet. I put two packets in there so I'm going to need, I say 12, so looking out here. And I don’t have instant hot water. If you know, the package says tap water is fine, so you do this and get to the point where it's hot. And that will save you a little bit. So you just pour that in and give it a nice stir. And I’ll be stirring on that some more. We’ll remove the spoon.
But I think you get the idea of what we got here for breakfast, we have our bacon which I just about to forgot that we did earlier. It’s over here cooling. I think I’ll take of couple of sizes and there’s our nice breakfast which is scrambled eggs, toast—I'm sorry, Baked Bacon, Raisin Toast and Citrus Sauces with Hot Cocoa. a.