BACON EGG & CHEESE CORN CAKE STACK

Teresa *

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

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

About this Recipe