Bacon & Egg Grilled Cheese Sandwich Recipe

Bacon and eggs is an all-time favourite combo for breakfast. Bacon and egg grilled cheese sandwich adds the flavor of cheese to bacon and eggs to form a delicious morning meal. Check out the recipe of Bacon and Egg Grilled Cheese Sandwich.

Cook Time:  10 to 12 minutes

Servings:  2 sandwiches

Ingredients

2 Eggs
2 tbsp. milk or water
Salt and pepper
3 tsp. butter, room temperature (Divided)
4 slices whole wheat or white bread
2 slices Co-Jack cheese
4 slices fully-cooked bacon

Method of Preparation:

Beat the eggs, milk along with salt and pepper in a bowl till it has blended well. Heat a teaspoon of butter in a large non-stick skillet over a medium flame till its hot. Pour in the egg mixture now. As the eggs begin to get set, pull the eggs gently across the pan using an inverted turner to form large soft curds. Continue cooking by pulling, then lifting and later folding the eggs till it has thickened and till all visible liquid egg has gone. Don’t stir continuously. Remove this from pan. Clean a skillet.

Spread the remaining two teaspoons of butter to one side of each of the bread slices evenly. Place two slices in the skillet with the buttered side on downside. Top this evenly with the scrambled eggs, cheese and bacon. Now cover this using remaining bread to close the sandwich, with buttered side up. Grill these sandwiches over medium flame turning one time till bread has been toasted well and the cheese melted for two or four minutes. Your yummy breakfast- Bacon and Egg Grilled Cheese Sandwich is ready to be served.

How to make Fish and Chips

Fish and chips are an extremely popular Recipe form English cuisine. It consists of battered fried fish and deep-fried potato chips. It is a good breakfast recipe idea or good for a brunch. It can be served with tartar sauce or vinegar. This great dish can be eaten at other times of day too. Try making this favourite, tasty recipe of England.

COOK TIME: 45 mins

Servings: 4 

Ingredients

    4 large potatoes, peeled and cut into strips
    1 cup all-purpose flour
    1 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 cup milk
    1 egg
    1 quart vegetable oil for frying
    1 1/2 pounds cod fillets

 Method of Preparation:

Take a medium-sized bowl, add cold water and put the potatoes in it. Take another medium-sized bowl; add flour, salt, baking powder pepper to prepare the batter for fish. Mix well. Stir in egg and milk. Keep stirring till mixture is superbly smooth. Let it stand for twenty minutes.

Take an electric skillet or a large pot, preheat the oil to 350 F. Fry potatoes in hot oil till they turn tender. Drain using paper towels. Dredge fish in batter one by one and place in hot oil. Fry well till its golden brown. Heat can be increased to maintain temperature of 350 F. Drain the fish on paper towels. Enjoy fish and chips to begin a beautiful day!

  Note: Potatoes have to be fried again for extra crispiness.

How to make Austrian Egg Cake

Austrian Egg cake is an internationally famous egg breakfast recipe. It comes from the country of Austria. An egg cake is made using bread crumbs and beaten egg.

Servings - 4

Ingredients

    6 large eggs - beaten
    1 and 1/2 cups milk
    1 teaspoon salt
    Pepper - to taste
    2 and 1/2 cups soft bread crumbs
    2 green onions - chopped
    1/4 cup shredded Cheddar cheese - if desired

Method of Preparation:

Tear four slices of bread, after removing crusts to form soft bread crumbs. Make them to pieces, pulse in a food processor or blender till it has crumbled well. Prepare a baking dish of 8X8 inch size or two loaf pans of size 4X8 by coating insides of the pan generously using butter or cooking spray.

Preheat the oven to 325 F. Mix beaten eggs with milk and seasonings. Stir in bread crumbs and the chopped green onion. Pour this to the prepared baking pan or the loaf pans. Cook this for 45 or 50 minutes till top has become golden brown. Insert a tooth paste in centre and if it comes out clean, it’s cooked.  If top gets browned, before egg gets set, cover top using foil and cook till it’s done.

Note: Green onion can be replaced using couple of tablespoons of any chopped vegetable or a herb.

How to make Aloo Kulcha

Aloo Kulcha also known as Amritsari Aloo Kulcha is Kulcha, crispy flatbread stuffed with Aloo or Potato which is spicy. It belongs to the yummy Punjabi Cuisine. It is a great recipe for breakfast.

Ingredients:

For Kulcha Dough

    2 cups Miada / Plane Flour
    1/4 cup yogurt
    1 tsp Baking powder
    1/2 tsp Baking soda
    1 tsp Lemon juice
    Salt to taste

For Kulcha Stuffing:

    2 Potatoes boiled and mashed
    1/2 cup Onion finely chopped
    1 tsp Red Chilli powder
    1 1/2 tsp Coriander powder
    2 Green Chillies finely chopped
    1 tsp Lemon juice
    1/4 cup finely chopped Coriander leaves
    1/2 tsp Ginger Paste

Making Kulcha Dough:

 Take a bowl, add plain flour to it. Then add salt, baking powder, yogurt and baking soda. Then, add lemon juice over baking soda and you can see bubbles. Then, combine the flour well. Add water to this and begin kneading well to make this to form dough that is semi-soft. When dough gets ready, cover this bowl. Let it rest for 4 or 5 hours.

Making Kulcha Stuffing:

Boil two medium-sized potatoes. Peel skin from the boiled potatoes and mash well. Put the mashed potatoes to a bowl. Spice these with red chili powder and onion. Then, add coriander powder, green chillies, lemon juice and ginger paste. Now add the coriander leaves and add salt to taste. Mix this very well. The aloo stuffing for aloo kulchas is ready.

Making Kulcha:

    Divide the Kulcha dough to form small golf-sized balls. Now divide Kulcha stuffing also to golf sized balls. Now flatten kulcha dough to form a 6 inches round disc. Put kulcha stuffing in and close it by pressing well to form a round shape. Now flatten it carefully like a paratha. Roast the aloo kulcha lightly over a hot pan on both sides. Put roasted Kulcha to baking tray. Now broil it to oven for three or four minutes. Serve this hot.

How to make Kallappam or Vellayappam

Kallappam or Vellayappam is a highly popular breakfast item in Kerala. It belongs to the traditional Kerala Cuisine, especially Syrian Christian. Kallu or toddy is used instead of yeast to raise the flour.

Serves: 3 or 4

Ingredients:

    Rice powder - 2½ cups
    Grated coconut - 2 cups
    Semolina (rava) - 2½ tbsp
    Water - 1½ - 2 cups
    Yeast - ½ tsp
    Sugar - ½ tsp
    Cumin powder - ½ tsp
    Sugar - 2 tbsp
    Salt

Method of Preparation:

Add two cups of water to the Semolina. Cook well till it’s done. Allow it to get cooled. Add quarter cup of lukewarm water to half teaspoon yeast and sugar. Keep it to rise. Grind grated coconut along with cumin powder and three quarters of a cup of water.

    When cooked semolina has cooled, add the same to rice powder. Combine this well, and then add yeast. Mix everything well. Add grated coconut paste and again mix well. Add two tablespoons of sugar. Then stir well. Make sure no lumps are formed. Keep consistency of batter as that of idli. Add water if batter is thick. Keep it covered to get rised for four or five hours. When batter rises, add quarter teaspoon salt and stir everything well.

Take a non-stick pan, heat it, apply some oil and pour batter to it. Let batter to spread by itself. Cover it and let it cook for two minutes. Flip appam and get other side also cooked. Serve this hot with stew.

How to make Bajra Roti / Bajra Bhakri

 COOK TIME: 50 mins

 Bajra Roti is a flat bread which is made from bajra or millet flour.

SERVES: 8-10 Bajra Rotis 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

    2 to 2.5 cups bajra flour / millet flour
    1 tsp oil or ghee
    Water as required
    Salt as required
    Some bajra flour or whole wheat flour for dusting
    Sunflower oil or ghee for applying on the rotis or for frying them

Method of Preparation:

Warm water. Add oil as well as salt. Stir well and add the bajra flour. Stir using a spoon. Knead this to get smooth dough. Add more flour if dough is sticky. And if it’s dry, add some more water. Now make medium-sized balls, dust them with flour and put them in ziplock bag to get rolled. Heat a flat fry pan or a tawa. Remove rolled dough from ziplock bag and keep on tawa. Cook well till both sides are done. Apply oil or ghee on one side if you want.  Serve bajra roti hot with curry of your choice.

How to make Chapathi (Indian Bread)

Cook Time: 40 mins

Makes 8

Chapathi is the most popular Indian bread. It belongs to north Indian cuisine, but the tasty bread is popular across the country. It is considered easy to prepare and the best thing about Chapathi is that it is made of wheat and is healthier than other breads made of maida. It can be rolled with different kinds of fillings of your choice to eat as a snack for kids especially. It is a popular breakfast and can be eaten for lunch or dinner too.

Ingredients

    450g/1 lb whole meal plain flour
    250ml/9 fl oz cold water
    Butter for spreading, optional

Method of Preparation:

Take 200 g of flour (atta or wheat) for making chapathis. Take a deep bowl and keep the remaining flour. Take another bowl and fill with cold water. Add water to the bowl with flour little by little, kneading at the same time till dough is made which is elastic and soft. The more you knead the better for softer chapathis. Sprinkle some from reserved flour to a board or flat surface for rolling chapathis.

Divide dough to eight portions. Shape one by one to a ball. Then flatten one by one before rolling. Roll at the floured board. Roll to a size of flat disc with around 15 cm diameter. Flour when ever necessary. Heat a frying pan or griddle, lay Chapathis one by one and cook for 30 seconds each till bubbles or golden brown spots appear. Flip and cook similarly. Keep them to a kitchen towel and keep chappathis in a casserole to remain warm. You can spread butter on sides. Eat with any choice of curry.