Savory sauteed leeks
Cook 6 slices of bacon until crisp, then crumble. Saute 8 cups sliced leeks in bacon fat until soft. Make 4 wells, break 2 eggs in each and season. Cover and cook until just set, about 5 minutes. Top with bacon and thinly sliced chives.
Cook 8 slices of bacon until crisp in a nonstick skillet. Slice 1/2 package prepared polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute 4 chopped plum tomatoes until collapsed, then add 2 cups baby spinach and wilt. Poach 8 eggs. Top polenta with bacon, tomato mixture and eggs; season.
Roasted potato salad
Cook 4 slices of bacon until crisp, then crumble. Toss 1 tablespoon bacon fat with 1 1/2 pounds halved fingerling potatoes and roast at 450 degrees, about 30 minutes. Toss potatoes with bacon and dress with lemon juice, Dijon mustard and chopped fresh parsley; season. Soft-cook 4 eggs and serve on potato salad.
Cook 8 slices of bacon until crisp. Rub 4 slices toasted crusty bread with a peeled garlic clove. Saute 4 cups sliced mixed mushrooms in 2 teaspoons bacon fat, season and divide among toasts. Lightly scramble 8 eggs in 1 tablespoon bacon fat; when set but still wet, fold in 1/4 cup ricotta and chopped fresh tarragon; season. Top mushrooms with eggs and crumbled bacon.
Huevos rancheros wraps
Cook 8 slices of bacon until crisp. In 2 teaspoons bacon fat, fry 4 eggs and season. Warm 4 small flour tortillas and top each with warmed refried beans, 2 slices bacon, 1 fried egg, sliced avocado and hot sauce.
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Fast-track flavor with a foolproof power couple: When you take bacon and eggs outside the box, you’ll be rewarded with these delicious ideas for breakfast and beyond.
Everyday Food magazine offers quick, healthy solutions for everyday meals — from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: email@example.com.
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