BACON EGG & CHEESE CORN CAKE STACK

Teresa G.

By
@BlueGinghamApron

Leftover cornmeal pancakes are never wasted around here. Besides using them for dressing, I like to use them for this delicious country-style breakfast thats been kicked up a notch. I cook the eggs "over easy," but you could break the yolks, if you prefer. Delish!


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Comments:

Serves:

1

Prep:

10 Min

Cook:

5 Min

Method:

Pan Fry

Ingredients

1 large
cornmeal pancake (see *note for link to recipe)
1-2 tsp
butter or bacon grease for frying eggs
2 large
eggs
1 1/2 Tbsp
shredded sharp cheddar and/or monterey jack cheese, divided
2 slice
crisp cooked bacon or 1 tablespoon crumbled bacon
pinch
salt and pepper to taste
1/2 tsp
minced fresh chives

Directions Step-By-Step

1
*NOTE: This is the link for the recipe for cornmeal pancakes OLD-FASHIONED CORNMEAL PANCAKES (small batch)
2
Gather and prep ingredients (shred cheese, mince chives etc...)
3
Preheat toaster oven to 350ºF. Place corn meal pancake in oven.
4
Add butter or bacon grease to small nonstick skillet over medium heat. When butter melts and skillet is hot, crack eggs and add to skillet.
5
Sprinkle 1/2 the cheese over pancake; return pancake to oven.
6
Turn eggs over when whites are mostly cooked; fry second side for approximately 30 seconds. Shut off heat.
7
Sprinkle eggs with remaining cheese.
8
Remove corn cake from oven; place/sprinkle bacon on top of corn cake.
9
Slide eggs from skillet onto corn cake; sprinkle with chives and extra cheese and bacon bits, if desired.
10
Season with salt and pepper to taste. Serve immediately.

About this Recipe