The name alone had me intrigued when I ran across this recipe in Better Homes & Garden. It sounded weird. Not really BH&G worthy....ya know??? But, glancing over it...I knew I had to give it a try. And, oh...but, I'm glad I did!
Shopping List:
10 eggs
3/4 cup whole milk (I used heavy cream....it was that or 2%...I decided on the decadent)
1 tsp salt
1/3 tsp cayenne pepper
3 cups of kettle cooked potato chips
3 cups of argula (I used an Spring Mix. My store didn't have just arugula)
1 1/2 cups of shredded sharp cheddar cheese
1 1/2 cups of cherry tomatoes, halved (I used grape tomatoes...they looked better)
10 strips of bacon, coarsely chopped
1/4 of cup snipped fresh basil
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. In a large bowl, whisk together eggs & milk.
Add salt & cayenne. Gently fold in the potato chips, making sure they are completely covered by the egg mixture.
Stir in the arugula, cheese, cherry tomatoes, bacon & basil.
A tip on cooking bacon...COOK IT. Don't fry it. Lay it out on a foil covered baking sheet & cook it in a 450 degree oven. Depending on the thickness of the bacon...it takes between 8-12 minutes. Just keep an eye on it. I promise you will never fry bacon again. I learned this trick in college when I waitressed at a breakfast, brunch & lunch restaurant.
Transfer to the baking dish. Bake about 50 minutes until golden brown or a knife inserted near the center comes out clean.
Let stand for about 5 to 10 minutes.
Top with additional arugula, parsley, and cherry tomatoes if desired.
I desired.
Most excellent. Glad I gave this odd sounding recipe a try!
Recipe Credit: Better Homes & Garden (August 2013)
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