Twisted Bacon and Eggs

Potato salad Well that’s a wrap! Halloween is over and we now have to wait a whole year again. Today’s blog isn’t going to be a long one…tired, tired, tired! The adult Halloween party was last night and what a blast it was. It’s an annual event put on by great friends at a local Resto/Bar and we are definitely a wild group of Halloweeners…or maybe just weeners…not sure! Either way it was FUN…but feeling it a bit today! I’m very grateful for daylight savings time today as well!!! Love that extra hour. 🙂 We had snow here yesterday so I’ve included a few pictures of our first snow fall here in Toronto, a picture of us from the party last night and the beautiful day we woke up to. Mother nature, you always amaze me. . The mix of the snow with the beautiful colourful leaves is almost magical. One of my daughters felt compelled to go out and build a teeny snowman. I’m getting very excited for ski season!!

I think todays brunch is one of my favorite things to serve for either a brunch or a side dish. Crispy potatoes, skinny French beans, bacon and rich soft poached eggs rock my world. I know lots of you don’t love soft yolks |(my husband among them) but I have to say you’re missing out on one of foods greatest gifts. If you want to use this as a side dish just hard boil the eggs instead and chop them into the salad. It can be served either hot or cold. I remember back when my husband and I started dating, I offered to cook a whole spread for one of his poker nights. Usually he grilled some burgers and put out chips, so when I offered he was more than happy to have me shake it up a bit. I was super excited to make “man” food. Everything rich, fatty and decadent…but with a twist! This was one of the things I made and I can remember him telling me the boys were drooling…. laney Blog pic 8 Blog pic 7 Blog pic 6 Blog pic 5 Blog pic 1 Blog pic 2 Blog pic 3 Blog pic 4

I also recall him mentioning the guys actually drinking the BBQ sauce I made for the night. I created it just for that event because my husband loves spicy food. It was a chipotle molasses sauce and it’s now one of our staples in the house. My hope is that soon I will be bottling both of my BBQ sauces for sale. Stay tuned!

Twisted Bacon and Eggs
Serves 4
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  1. 24 mixed colour gem potatoes in half
  2. 32 french beans
  3. 12 bacon strips
  4. 4 very thin rounds Vidalia or red onion
  5. 16 grape or cherry tomatoes
  6. 8 eggs soft poached
  7. 4 tablespoons Olive oil
  8. 1 tablespoon Fresh thyme
  9. Salt and pepper to taste
  1. 2 tablespoons olive oil
  2. 6 tablespoons red wine vinegar
  3. 1 teaspoon Dijon mustard
  4. Salt and pepper to taste
  5. 1 clove garlic
  6. ½ tsp fresh thyme
  1. Set oven to 400 degrees. Place potatoes, olive oil, thyme and salt/pepper on a cookie sheet and mix to fully coat all of the potatoes in the oil mixture. Cook for 45 or until golden and soft.
  2. In a salted pot of water add beans and cook until crisp.
  3. In a fry pan cook ban until crispy and break into large pieces.
  4. To soft boil eggs refer here.
  5. For dressing mx all ingredients together in a small mason jar and shake. It may seem more vinegary than most dressings but that’s because the oil on the potato comes into play when it’s all mixed together.
  6. To assemble mix potatoes, beans, bacon, onion and tomatoes together. Drizzle with dressing. Place soft boiled eggs on top; add a touch more dressing.
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