Tag Archives | cheese

Bacon Wrapped Eggs

Do you like breakfast, bacon, eggs, and awesome ideas? Hopefully! Because here is one that blows my mind. Can’t wait to try it out:


1 package bacon
1 box of eggs
Shredded cheddar, crumbled goat cheese, or any cheese you like
Chopped herbs such as chives, dill, thyme

1. On medium heat, fry bacon on a skillet until slightly browned on each side, but still pliable – don’t let them get crispy
2. Drain on paper towels and let cool
3. Preheat oven to 400
4. Line muffin cups (or ramekins) with bacon slices, making sure to cover the bottom too (tear off chunks of bacon to fill the bottom)
5. Crack an egg into each cup
6. Add cheese on top
7. Sprinkle with herbs, salt and freshly cracked pepper
8. Bake until set, approx 15 min
9. Carefully run a knife around each to loosen from the cup and remove

via: RecipeCards


Focaccia Pizza Bianca

Prepared without tomato sauce, this pizza bianca, or white pizza, is topped with roasted potatoes, garlic oil and fontina cheese, plus a sprinkling of fresh rosemary leaves. A mandoline makes fast work of cutting the potatoes into thin, uniform slices.


  • 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
  • 1/4 cup, plus more for drizzling (optional)
  • Salt and freshly ground pepper, to taste
  • 1 garlic head, roasted
  • Cornmeal for dusting
  • 2 cups grated fontina cheese
  • 1 Tbs. fresh rosemary leaves
  • pizza dough (make some from a recipe or buy some pre-made)


Preheat an oven to 425ºF.

In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.

Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.

Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.

On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.

Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.

Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.


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