Big on bacon and eggs (+recipes)

With bacon and eggs in the house, you have a surprisingly varied menu of meals from which to choose. Although the traditional brekkie from these two foods remains a favourite, souffles, salads, pies and curries are also appealing.
Over time, there has been an increased consumer awareness regarding where bacon and eggs are sourced.
In some quarters, the issue of how pigs and hens are treated - factory-farmed bacon and caged-hen eggs versus free-farmed bacon and free-range eggs - has generated more heat than a hot frying pan.
For those who prefer the slightly more expensive second option, the Royal New Zealand SPCA has a national certification programme known as Blue Tick, which adorns qualifying food products. Check out chiller cabinets for bacon options and egg stacks for the cartons with this tick.
I must admit I prefer cooking my bacon in the microwave. Place the bacon on a suitable rack on a dinner plate. Put a microwave-proof food cover over it and cook on high power for about 1-2 minutes per rasher, depending on the size. Open the door to allow steam to escape before removing the bacon. The result? Crispy bacon.
Eggs may have received a lot of adverse criticism over the years but now health officials agree they are good for us. If your cholesterol is not elevated (above 5.5mmol/litre) then - when eaten as part of a balanced, low-fat diet - eggs will make little difference to cholesterol levels. They are an excellent source of protein and are high in vitamins A and B, calcium, folate and selenium.
To debunk another myth, there is no nutritional difference between white and brown eggs - the breed of hen determines the colour of the egg. The flavour is affected by what the hen eats.
RECIPES

DOUBLE-BAKED GOATS' CHEESE SOUFFLE
75g butter
1/2 cup plain flour
1 1/2 cups milk
200g tasty goats' cheese, roughly chopped
2 tablespoons each: finely chopped chives, parsley
freshly ground black pepper to taste
3 egg yolks, lightly whisked
5 egg whites
3/4 cup cream
Extra chopped chives and parsley to garnish
Preheat the oven to 190C. Lightly grease eight number one (3/4-cup) souffle dishes or similar.
Melt the butter, stir in the flour and cook on low heat for one minute, or cook in the microwave. Gradually whisk in the milk until smooth. Bring to the boil. Simmer on low for one minute, until thick. Remove from the heat.
Add the cheese, stirring until melted. Stir in the herbs, pepper and egg yolks.
Whisk the egg whites until they form stiff peaks. Fold into the cheese mixture. Do not over-mix. Pour into the souffle dishes and place in a baking pan. There should be about 3cm between each dish.
Pour hot water into the baking pan to reach halfway up the souffle dishes. Bake for 15-20 minutes or until risen and golden on top. Cool. Refrigerate until required.
To serve, upturn the cooled souffles into individual baking dishes. Cover with a little cream. Bake at 190C until risen and golden. Serve immediately, garnished with the chopped herbs.
Excellent served with a side salad that has been tossed in a tangy vinaigrette.
Serves eight as a starter.
BACON AND SCALLOP SALAD
Dressing:
3 tablespoons lemon-infused avocado oil
2 tablespoons lemon juice
Salad:
4 rashers streaky or 3 rashers middle bacon
12 scallops
1-2 teaspoons rice bran oil
2 cups baby salad greens or watercress
1/2 avocado, stoned, peeled and sliced
4-6 cherry tomatoes, halved
Freshly ground black pepper to taste
Whisk the dressing ingredients together and place to one side.
Pan-fry the bacon on medium heat (or microwave), until crisp. Remove and drain on paper towels. Cut or break into pieces.
Pan-fry the scallops in oil for about one minute each side - do not overcook.
Arrange the salad greens on two plates and top with the scallops, bacon, avocado and cherry tomatoes. Season. Drizzle with the dressing. Serve immediately.
Serves two.
COCONUT CURRIED EGGS WITH CORIANDER
1 teaspoon canola oil
1 large onion, chopped
4 cloves garlic, chopped
2 teaspoons ground turmeric
1 teaspoon each: ground cumin, grated root ginger
400g can Indian-spiced chopped tomatoes
1/2 cup coconut cream
4 tablespoons finely chopped coriander leaves
6 eggs, hard-boiled
Heat the oil in a saucepan on medium-low. Add the onion and garlic. Cook until soft. Add the spices and cook over medium heat for a few seconds.
Add the tomatoes to the saucepan with the coconut cream. Simmer gently for 15 minutes.
Add the coriander and the peeled and halved hard-boiled eggs. Cook for five minutes. Excellent served with rice and a crisp salad.
Serves four.
LITTLE BACON AND EGG PIES
250g streaky bacon, thinly sliced
1 1/2 sheets frozen ready-rolled flaky puff pastry, thawed
1 cup sour cream
2 spring onions, diced
2 teaspoons thyme leaves
freshly ground black pepper to taste
6 eggs
2 medium tomatoes, thickly sliced
Preheat the oven to 200C. Place an oven tray in the oven to heat while preparing the pies. This will help cook the base of the pies.
Lightly oil a six-hole Texas muffin pan.
Cook the bacon in a small frying pan over medium-high heat or in the microwave for three to four minutes, until light-golden. Drain on paper towels. Cool.
Cut the pastry sheets into quarters. Gently press a square of pastry into each muffin hole. Place of the bacon into each pastry shell. Combine the sour cream, spring onions, thyme and pepper. Place spoonfuls over the bacon.
Crack an egg on top of the sour cream in each shell. Top with the remaining bacon and a thick slice of tomato.
Bake for 25-30 minutes, until the pastry is golden and the filling cooked. Stand for five minutes before removing from the pan. Serve hot with a side salad.
Makes six.
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