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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Rating:
★★★★★ 1 vote
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

Step-By-Step

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1*NOTE: This is the link for the recipe for cornmeal pancakes OLD-FASHIONED CORNMEAL PANCAKES (small batch)

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2Gather and prep ingredients (shred cheese, mince chives etc...)

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3Preheat toaster oven to 350ºF. Place corn meal pancake in oven.

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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.

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6Turn eggs over when whites are mostly cooked; fry second side for approximately 30 seconds. Shut off heat.

7Sprinkle eggs with remaining cheese.

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8Remove corn cake from oven; place/sprinkle bacon on top of corn cake.

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9Slide eggs from skillet onto corn cake; sprinkle with chives and extra cheese and bacon bits, if desired.

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10Season with salt and pepper to taste. Serve immediately.

About this Recipe