Bacon & Egg Soup and a side of Cheesy Bacon and Ham Casserole

To me, the ultimate comfort food meal is to have breakfast for supper.  There’s nothing like it.  It just warms you from the inside out and makes you feel happy.  In the November 2009 issue of Food Network Magazine, one of the featured recipes was Bacon and Egg Soup (p. 100).  The picture looked fantastic!  The recipe has been in the back of my mind since I received the issue.  Then I went to a brunch for my local chapter of the Mom’s Club.  Emily, the hostess, served this Cheesy Bacon and Ham Casserole and wow, I just loved it!  The wheels started turning in my head that these two recipes would make a perfect “breakfast for supper” meal.  Same comfort as normal, just a little nicer!

Bacon and Egg Soup

1/2 lb. bacon, cut into small pieces

4 slices crusty French bread, cut into 1/2-inch cubes

2 tbsp. extra-virgin olive oil

salt and pepper

2 cloves garlic, smashed

3 cups chicken stock

1 1/4 cups grated parmesan cheese

4 tbsp. fresh torn parsley

4 large eggs

Method:

Preheat oven to 375.

In a large nonstick pot, fry the bacon.  Set aside to drain on paper towels.  Discard all but 2 tbsp. of the bacon grease. 

While the bacon is cooking (or even earlier that day if you’re smarter than I!) toss the bread cubes with the olive oil and salt and pepper.  Bake until golden and crispy, about 8 minutes. 

In the remaining 2 tbsp. of bacon grease, cook the garlic until just golden, don’t overcook it though because it will be bitter.  Add the chicken stock, water, about 1 tbsp. parmesan cheese, and the parsley.  Bring to a boil and season to taste.  Reduce to a simmer and cover, allowing to cook for 10 minutes. 

Adjust the heat so that the soup is cooking at a very slow boil, just barely boiling.  Once at a time, crack an egg into a small bowl and slide gently into the soup.  Allow to poach for about 2 minutes, or till set.  Remove VERY carefully with a slotted spoon and place into serving bowls.  Ladle broth around the egg and top with homemade croutons, bacon and extra parmesan cheese.

breakfast soup and casserole 003

Bacon and Egg Soup

 

 

 

 

 

 

The Verdict:  I realize that this is not the most appealing picture, but take a look at the picture from Food Network and it will make your stomach growl.  I was leery while making this because mine was not as pretty as theirs.  But as the old saying goes, don’t judge a book by it’s cover.  Holy goodness this soup was wonderful!  The flavors go great together, it has almost an elegant taste to it.  Fantastic!  The only thing is that it is NOT good once it gets cold.  My husband made that mistake!

Cheesy Bacon and Ham Casserole

Note:  I cut this recipe in half since it was just for my husband and myself.  I’m going to write up the original recipe though, which it states serves 8.

Ingredients:

1/2 lb. bacon

1/2 lb. chopped cooked ham

3/4 cup quick cooking grits

1-16 oz. loaf Velveeta, cubed

1/4 cup butter

6 large eggs, lightly beaten

1/2 cup milk

2 tsp. baking powder

1/2 tsp. freshly ground pepper

Method:

Cut bacon into small pieces  and fry until crisp.  Drain bacon on paper towels, discarding all but 1 tbsp. grease.  Cook the ham in the reserved grease, then drain on another paper towel. 

Cook grits according to package directions.  Remove from heat and add the butter and cheese and stir till melted and well mixed.  Add the cooked bacon and ham, then the rest of the ingredients and mix well.  Pour into a greased casserole and bake 45 minutes. 

breakfast soup and casserole 008

Cheesy Bacon and Ham Casserole

 

 

 

 

 

The Verdict:  Well this was wonderful when I had it at Emily’s house and it was just as good at my house.  My husband flat-out LOVED it, I think it will become a regular breakfast menu item for us!  I think it would also be great with some green onions chopped up and added in before baking.  I’ll try it next time.  But YOU should try it this weekend!

 

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