BACON EGG & CHEESE CORN CAKE STACK
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cornmeal pancake (see *note for link to recipe)
butter or bacon grease for frying eggs
shredded sharp cheddar and/or monterey jack cheese, divided
crisp cooked bacon or 1 tablespoon crumbled bacon
salt and pepper to taste
minced fresh chives
1*NOTE: This is the link for the recipe for cornmeal pancakes
2Gather and prep ingredients (shred cheese, mince chives etc...)
3Preheat toaster oven to 350ºF. Place corn meal pancake in oven.
4Add butter or bacon grease to small nonstick skillet over medium heat. When butter melts and skillet is hot, crack eggs and add to skillet.
5Sprinkle 1/2 the cheese over pancake; return pancake to oven.
6Turn eggs over when whites are mostly cooked; fry second side for approximately 30 seconds. Shut off heat.
7Sprinkle eggs with remaining cheese.
8Remove corn cake from oven; place/sprinkle bacon on top of corn cake.
9Slide eggs from skillet onto corn cake; sprinkle with chives and extra cheese and bacon bits, if desired.
10Season with salt and pepper to taste. Serve immediately.
Originally Posted: Wed, Oct 7, 2015