I Smell BACON!

Sometimes at our house, Mrs. BA will make quiche (this recipe from the list below most closely models Mrs. BA's). Your basic quiche, not the one posted here last October, with cheese and bacon. As a result, she often does not use the entire pound of bacon, leaving a few slices that go in the fridge for breakfast accompaniment in succeeding days. But now, with this article, there are no end to the recipes using bacon. Here are at least 100 of them. The pictures all go to recipes for using a single strip of bacon.

"Give me a strip, Vasily. One strip only, Vasily." Here's my favorite of the 100, although the bacon pancakes would certainly be a close runner-up. And the bacon caramels. And the . . .

Bacon and Egg Pies
(adapted from Donna Hay’s Modern Classics I, page 158)

• 1 sheet ready-made puff pastry
• 6 strips of bacon
• 1/4 cup freshly grated parmesan cheese (or the cheese of your choice)
• 1 – 1 1/2 teaspoons wholegrain mustard
• 4 eggs

• Preheat the oven to 200C (400F).
• Place bacon on a baking sheet and place in the pre-heated oven for about 8-10 minutes. You just want to get the edges a bit crisp. Remember you are going to be baking it again with the tart! When done, drain on paper towels.
• Thaw pastry and cut to fit two 1-cup capacity pie dishes
• Spread mustard on the pastry bases and sprinkle with the cheese.
• Top this with three pieces of bacon for each pie. I like to curve them around so they will cradle the eggs.
• Break two eggs over each pie.
• Bake for 15-18 minutes or until the pastry is golden and the eggs have set to your liking. Serve immediately.
• Serves two.