Cafe Gratitude Magazine - Best Cooking Channel

Combo Recipes – Ham, Cheese and Bacon Omelette

There are times when we only have to cook for one person, the most important of all: yourself. Most of the recipes are intended for more than four diners, so today we plan a versatile dish that you can enjoy at breakfast or perhaps as an aperitif. In ten minutes you get a fluffy ham, cheese, and bacon omelette, prepared in individual portions. If you were looking for a rich recipe for a person, this may be the most suitable for you to include on your menu.

Ingredients:

  • 1/4 cup of bacon (bacon)
  • 3 eggs
  • 1/4 cup chopped ham
  • 1/4 cup grated or cubed cheese
  • Salt and pepper to taste

Instructions:

1. In a hot skillet, brown the bacon and then dice it. Reserve the fat released by the bacon.

2. Beat the eggs in a bowl and add the ham, cheese, and cooked bacon. Add salt and pepper to taste.

3. Return to the fire the pan in which you browned the bacon and add it to the egg mixture.

4. Let the tortilla curdle, occasionally stirring the beaten eggs.

5. Turn the tortilla over the pan with a large plate and let it brown on the other side.

6. Serve immediately.

Green Endive Eggs with Bacon and Avocado

 

 

10 Ingredients
12 Eggs, parboiled and peeled
6 Bicotta strips
4 Tablespoons mayonnaise
1 Mustard spoon
2 Teaspoons of caper juice
1/4 Teaspoon pepper
1/8 Teaspoon red paprika powder (paprika)
1 Ripe and firm avocado diced into 1 1/2 inch squares
2 Teaspoons fresh lemon juice
12 Capers baby

Cut the eggs in half lengthwise. Using a teaspoon, carefully remove the yolks and place them in a deep container and then mix them with the other ingredients of filling. Reserve the white parts to fill them.

Heat a medium frying pan over medium-high heat, place the bacon strips and cook until they are toasted, remove from heat and drain on a paper towel. With your hands, place them in small pieces. Reservation.

Add the mayonnaise, mustard, caper juice, pepper, and paprika powder to the container in which you put the yellow boiled eggs. With the help of a fork mix well.

In a medium bowl mix, the avocados cut with the lemon juice to avoid getting black. Reservation.

With the help of a spoon or a pastry sleeve, fill the egg halves with the mixture of yellow. Place a little bit of avocado on top of each, a few bits of bacon, and a caper.

Place the stuffed eggs in a covered container and refrigerate for a period of 3 hours so that the mixture is firm.

At the moment of serving, if you wish you can sprinkle some freshly ground pepper and red paprika powder.

The most fun in Easter time is the tradition of finding hidden eggs, painting them, and, of course, preparing stuffed eggs in a thousand ways. The favorite recipe for my daughters is the egg of devils with bacon and avocado. As a child, my mom used to stuff them with a mixture of mayonnaise, mustard, and ground ham, really delicious. But as always, I love to invent and create new recipes, and today I have a new one for you. My daughters help me in the kitchen in their spare time, and at any time of the year, we prepare endive eggs with a crispy touch of bacon and a few pieces of avocado to give that special touch. Aside from decorative, they are original and everyone likes, they are ideal for picnics, celebrations, or simply to satisfy a craving!