Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Whisk together the eggs and ...
Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).
Smoked provolone is an Italian melting cheese that adds that little bit of magic to this simple bacon and egg pie. The smokiness of the cheese takes it to another level.
Pass through a potato ricer and set aside. For the bacon chops 1. Heat a heavy based frying pan and add a drizzle of vegetable oil or olive oil. 2. Season the chops with black pepper (don't add salt).
Sept. 23, 2024 /PRNewswire/ -- Vermont Smoke & Cure, a rural smokehouse maker of premium meat products, and WhistlePig Whiskey, acclaimed for its exceptional rye whiskey, announce their ...