Tag Archives: bacon

Pear, Blue Cheese, and Bacon Pizza

Pizza, pizza, pizza. We get pizza every Friday in our office and most Fridays, I skip it and grab take out from the vendor on the corner. For someone who loves pizza, sometimes I can’t bring myself to eat plain old cheese pizza. It’s my favorite but some days, I just can’t do it. I loved the idea of this different no-tomato style pizza, Pear, Blue Cheese, and Bacon Focaccia-Style Pizza. Okay, I admit my pizza dough isn’t “focaccia-style” because I take short cuts when it comes to pizza dough. Yes, I know I can make it myself and yes, I know it will probably taste better. But let’s face it, when I want pizza, I’m not waiting hours for dough to rise. Get in my belly!

Cooked bacon (in typical fashion, I used turkey bacon), red onions and blue cheese are layers over creamy ricotta mixed with a little nutmeg for extra flavor. After baking in the oven, the pizza is topped with thin Bosc pear slices and vibrant arugula. There are so many layers of flavor in the pie. For someone who never used to eat blue cheese, I found myself enjoying the bites with blue cheese the best (I used Gorgonzola) and wished I had used more. Not feeling pears during the summer? Juicy peaches would be a great substitute. If you are having a lazy weekend day and want to make your own dough, go for it. Please let me know what I’m missing out on.


Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon. Return pan to medium heat. Add onion to drippings; cook 4 minutes or until tender, stirring occasionally.



Combine ricotta and nutmeg in a small bowl. Spread ricotta mixture over dough, leaving a 1/2-inch border; top evenly with bacon, onion mixture, and blue cheese. Brush edges of dough with remaining 1 teaspoon oil.



Bake at 450° for 12 minutes or until edges are golden. Top pizza evenly with arugula and pear; sprinkle with pepper.


Additions: None

Omissions: None


Overall Rating: Like It

Source: Cooking Light magazine

Poached Egg and Arugula Salad Bruschetta

This might be a little embarrassing for me to admit but I’ve never poached an egg before. The primary reason for this, as I’ve mentioned before, is I didn’t start eating runny yolks until recently. Now that I’m really starting to understand the runny yolk goodness (or dippy egg as my friend calls it), there was no longer a reason to not attempt the poached egg. I really love Eggs Benedict but it’s the hollandaise sauce, not the poached egg, that makes me weary about making it at home. This Poached Egg and Arugula Salad Bruschetta is a perfectly simple recipe for a first-time egg poacher to try at home.

Fresh arugula is tossed with a simple shallot/Dijon mustard/white wine vinaigrette, draped over browned baguette slices and topped with crispy, crumbled bacon and a perfectly poached egg. The vinaigrette is light and the arugula’s peppery flavors pair so perfectly with the creaminess of the runny yolk and poached egg white. The bacon (I used turkey bacon) adds just another layer of flavor but vegetarians will be just as impressed with this even without the bacon. I’m a big brunch person and a big egg person but I honestly didn’t expect to love this dish as much as I do. I could easily eat this for brunch every weekend, hands down.


Combine shallots, oil, 1 tablespoon vinegar, mustard, salt, and pepper, stirring with a whisk.


Heat a grill pan over medium-high heat (or pre-heat broiler). Lightly coat both sides of each bread slice with cooking spray. If using grill, add bread to grill pan; cook 3 minutes on each side or until toasted. If using broiler, place bread on sheet pan and broil both sides until desired brownness (about 3 minutes each side).


Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat to medium; add remaining 2 tablespoons vinegar to pan. Break eggs into custard cups. When water cools to a simmer, gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.



Place 2 toast slices on each of 4 plates. Add arugula to oil mixture; toss. Arrange about 1 cup arugula mixture on each serving; sprinkle evenly with bacon.



Top each serving with 1 egg. Serve immediately.


Additions:  None

Omissions:  None


  • Turkey bacon

Overall Rating:  Love It

Source: Cooking Light magazine

Fried Egg BLT Sandwiches

Bacon, lettuce, and tomato sandwiches were a once-in-a-while meal at my house growing up. But since I didn’t eat tomatoes as a kid, my BLTs were more of BLMs – bacon, lettuce and mayonaisse.  When I did start eating tomatoes, I was a vegetarian so my BLTs became LTMs – lettuce, tomato and mayonaisse. Now that I’m no longer a vegetarian and can eat a real BLT (although I guess technically it would be a TBLT – turkey bacon, lettuce and tomato), it never occurs to me to make one.  When I saw the recipe for Fried Egg BLT Sandwiches, it was like a light bulb when off.  Why hadn’t I ever thought to do this?  I’ll eat an omelet with tomatoes and spinach and a side of bacon and toast for breakfast, so why not make a sandwich out of it?

Toasted bread is topped with spinach, a tomato slice, bacon, and a fried egg.  The recipe calls for focaccia but my store was out so I substituted a whole-wheat English muffin.  I’m sure the focaccia adds a bit of pizzazz but really any kind of bread will do.  I also used the spinach instead of arugula but only because I had spinach on hand.  If you don’t like arugula’s peppery flavor, any leafy green will be a good substitute.  Eaten open faced, this sandwich is good for breakfast, lunch, or dinner and is especially perfect for a light bite.  I’m now proud to say that I am officially a BLT eater.  Or an EBLT eater.  Whatever.

The ingredients:

Prepare bacon according to package directions.  Meanwhile, heat olive oil in a nonstick skillet over medium heat and swirl to coat.  Crack eggs into the pan and cook for 2 minutes.  Cover and cook an additional 2 minutes or until whites are set.

Place a bread slice on a plate and top with spinach, 2 bacon slice halves, and 1 tomato slice.  Sprinkle evenly with salt and pepper.

Top each serving with 1 fried egg. 

Season with salt and pepper.


Additions:  None

Omissions:  None


  • Baby spinach
  • Whole-wheat English muffin
  • Turkey bacon

Overall Rating:  Love It

Source:  Cooking Light Magazine

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