To celebrate this year’s Farmhouse Breakfast Week I have some wonderful bacon and cheese recipes which I thought you might be interested to see.
This year Farmhouse Breakfast Week starts on 22 – 28 January.
Baked Eggs & Denhay Bacon
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4
Ingredients
4 rashers of smoked Denhay back bacon, chopped
4 medium eggs beaten
4 cherry tomatoes quartered
2 tbsp semi skimmed milk
1 tbsp chopped parsley
4 slices wholemeal bread toasted
4 rashers of smoked Denhay back bacon, chopped
4 medium eggs beaten
4 cherry tomatoes quartered
2 tbsp semi skimmed milk
1 tbsp chopped parsley
4 slices wholemeal bread toasted
How to make it
Preheat oven to 200C, gas mark 6
Grease 4 compartments of a muffin tray and preheat in the oven
Fry the bacon in a small frying pan for 3-4 minutes until crispy
Mix together the egg, tomatoes, milk, parsley and bacon then season with black pepper
Pour into the greased muffin tray and bake for 15 minutes
Serve immediately on toast with sausages
Preheat oven to 200C, gas mark 6
Grease 4 compartments of a muffin tray and preheat in the oven
Fry the bacon in a small frying pan for 3-4 minutes until crispy
Mix together the egg, tomatoes, milk, parsley and bacon then season with black pepper
Pour into the greased muffin tray and bake for 15 minutes
Serve immediately on toast with sausages
Denhay Bacon, Onion and Basil Muffins
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serves: 18
Ingredients
225g of dry cured unsmoked Denhay back bacon rashers (trimmed and cut into large pieces)
450g plain flour
2 tbsp baking powder
pinch of salt
4 eggs
450ml semi skimmed milk
25g butter
1 small onion
1 small handful fresh basil
225g of dry cured unsmoked Denhay back bacon rashers (trimmed and cut into large pieces)
450g plain flour
2 tbsp baking powder
pinch of salt
4 eggs
450ml semi skimmed milk
25g butter
1 small onion
1 small handful fresh basil
How to make it
Preheat oven to 180C, 350F, Gas Mark 4.
Into a large bowl place the flour, baking powder and salt
Break eggs into a jug and lightly mix with a fork
Add the milk and mix together
Place the butter into a hot frying pan and add the bacon pieces and onion slices
Cook until onion is translucent and the bacon is cooked through
Add the cooked bacon and onion to the flour and mix
Add the basil followed by the egg and milk mixture
Fold the mixture together using a large spoon until all ingredients are thoroughly combined
Place muffin cases into muffins tins
Fill each muffin case almost to the top with the mixture (it should make approx 18 muffins)
Cook in a pre-heated oven for 20-25 minutes until well risen and golden.
Preheat oven to 180C, 350F, Gas Mark 4.
Into a large bowl place the flour, baking powder and salt
Break eggs into a jug and lightly mix with a fork
Add the milk and mix together
Place the butter into a hot frying pan and add the bacon pieces and onion slices
Cook until onion is translucent and the bacon is cooked through
Add the cooked bacon and onion to the flour and mix
Add the basil followed by the egg and milk mixture
Fold the mixture together using a large spoon until all ingredients are thoroughly combined
Place muffin cases into muffins tins
Fill each muffin case almost to the top with the mixture (it should make approx 18 muffins)
Cook in a pre-heated oven for 20-25 minutes until well risen and golden.
Denhay Bacon Brunch Club Sandwich
Preparation time: 4 minutes
Cooking time: 6 minutes
Total time: 10 minutes
Serves: 2
Ingredients
6 of Denhay smoked premium back bacon rashers
3 slices thickly cut crusty bread
1 tsp oil
1 tomato (thickly sliced)
1 large mushroom (thickly sliced)
2 eggs lightly beaten
1 green chilli (deseeded and finely chopped)
1 tbsp fresh coriander
1 tbsp fresh parsley
1 lime
2 tbsp mayonnaise
6 of Denhay smoked premium back bacon rashers
3 slices thickly cut crusty bread
1 tsp oil
1 tomato (thickly sliced)
1 large mushroom (thickly sliced)
2 eggs lightly beaten
1 green chilli (deseeded and finely chopped)
1 tbsp fresh coriander
1 tbsp fresh parsley
1 lime
2 tbsp mayonnaise
How to make it
1. Place the bacon rashers on a grill pan and cook for 3-4 minutes until crispy and cooked through
2. Heat the oil in a pan and cook the tomato and mushroom slices until lightly cooked
3. Remove and set to one side
4. Into the pan add the beaten eggs, chopped chilli and chopped herbs
5. Mix together and then allow the mixture to set - turn over and brown on both sides
6. Mix the lime rind and mayonnaise
7. Construct the sandwich - on the first bread layer place 2 bacon rashers, the tomato and mushroom slices and then cover with the second bread layer
8. On the second bread layer spread the lime mayo, the herby chilli omelette and a further 2 bacon rashers
9. Add the final bread layer and secure with a bamboo skewer
Breakfast Hash with Denhay Bacon and Poached Eggs
Preparation time: 25 minutes
Cooking time: 10 minutes
Total time: 35 minutes
Serves: 4
Ingredients
700g potatoes
diced
3 tbsp rapeseed oil
1 onion sliced
150g mushrooms sliced
100g spinach
150g cherry tomatoes halved
4 slices of lean back Denhay bacon
4 medium eggs
poached
700g potatoes
diced
3 tbsp rapeseed oil
1 onion sliced
150g mushrooms sliced
100g spinach
150g cherry tomatoes halved
4 slices of lean back Denhay bacon
4 medium eggs
poached
How to make it
Boil the potatoes for 15-20 minutes until tender, drain and cook slightly
Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion for 4 minutes, add the mushrooms and fry for another 3 minutes
Add the spinach and tomatoes and cook for a further 1 minute
Roughly mash the potato and mix into the onion mixture
Season
Meanwhile, cook the bacon under a pre-heated grill for 4-5 minutes
Divide the potato hash into 4 rounds
Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side
Top with bacon and a poached egg and serve
Boil the potatoes for 15-20 minutes until tender, drain and cook slightly
Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion for 4 minutes, add the mushrooms and fry for another 3 minutes
Add the spinach and tomatoes and cook for a further 1 minute
Roughly mash the potato and mix into the onion mixture
Season
Meanwhile, cook the bacon under a pre-heated grill for 4-5 minutes
Divide the potato hash into 4 rounds
Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side
Top with bacon and a poached egg and serve
Crispy Denhay Bacon and Egg Tartlets
Preparation time: 5 minutes
Cooking time: 12 minutes
Total time: 17 minutes
Serves: 8
Ingredients
16 rashers of dry cured Denhay streaky smoked bacon
3 eggs
150ml milk
1/2 tsp mustard
50g cheese, eg Cheddar
seasoning
16 rashers of dry cured Denhay streaky smoked bacon
3 eggs
150ml milk
1/2 tsp mustard
50g cheese, eg Cheddar
seasoning
How to make it
Preheat the oven to 200C, 400F, Gas Mark 6
Take each rasher and cut in half
Use the bacon to line a muffin tray
Using 4 half rashers, place 2 side by side and then fill the gaps with the remaining 2 rashers
Cut a piece of greaseproof paper into rough squares and scrunch up - place into each lined muffin tin
Place in the preheated oven and cook for 5 minutes
Remove and lower the oven temperature to 180C, 350F, Gas Mark 4
Mix together the eggs, milk, mustard, cheese and seasoning
Remove greaseproof paper from each bacon lined muffin tin and pour or spoon the mixture into each bacon lined muffin tin
Bake for about 10-12 minutes until the mixture is set, risen and fluffy
Allow to stand for a few minutes before removing from the tin
Serve as brunch.
Preheat the oven to 200C, 400F, Gas Mark 6
Take each rasher and cut in half
Use the bacon to line a muffin tray
Using 4 half rashers, place 2 side by side and then fill the gaps with the remaining 2 rashers
Cut a piece of greaseproof paper into rough squares and scrunch up - place into each lined muffin tin
Place in the preheated oven and cook for 5 minutes
Remove and lower the oven temperature to 180C, 350F, Gas Mark 4
Mix together the eggs, milk, mustard, cheese and seasoning
Remove greaseproof paper from each bacon lined muffin tin and pour or spoon the mixture into each bacon lined muffin tin
Bake for about 10-12 minutes until the mixture is set, risen and fluffy
Allow to stand for a few minutes before removing from the tin
Serve as brunch.
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