Hobbit Eggs with Bacon and Mushrooms

I’m not afraid to admit that I’m a Lord of the Rings geek. I first read the Tolkein’s trilogy in high school and was mesmerized by the whole D&D thing. Since then, I’ve read it more than two dozen times and have seen the films more times than I can count. I love all things “Hobbit” and share their love of mushrooms and bacon (among other things).

When Denny’s came out with a new menu featuring Hobbit-themed items, I was really into the idea. I was sadly disappointed, however, because they really didn’t know much about Hobbit tastes in food. As I read the menu, I kept thinking, “Where are the mushrooms?” and “Where’s the bacon?” And that’s why you’re reading this recipe today.

This is a recipe that I’ve used for decades and have tinkered with over the years. Below is my current version, with which I am quite pleased. Of course, feel free to adjust it to your taste.

Enough of that! Let’s get cooking… I’m getting hungry just thinking about it!

To serve 4

 Ingredients:

8 large eggs
1 teaspoon Worcestershire sauce
1 teaspoon salt
2 tablespoons half-and-half or milk
2 tablespoons butter, divided
1/2 lb bacon, chopped into small strips
10-12 button mushrooms
2 green onions, chopped

Instructions:

Pre-heat a large non-stick pan over medium heat.

Add bacon pieces and cook for about 5 minutes, stirring so bacon fries evenly to desired doneness.

Remove bacon from pan to a plate lined with a paper towel to drain.

Discard bacon grease and wipe pan clean with a paper towel.

Re-heat pan over medium heat and melt one tablespoon of butter in pan. Add mushrooms and sauté for 4-5 minutes.

Add in green onion and sauté for one minute. Remove mushrooms and onion from pan and set aside.

Crack eggs into large bowl. Whisk until well blended. Add half-and-half, Worcestershire sauce and salt. Whisk again. Remember, the more you whisk, the fluffier the eggs.

Re-heat pan over medium heat and melt remaining tablespoon butter. Pour in egg mixture and let cook for about a minute. Begin gently pulling the eggs from sides to center of pan. Swirl pan a little to help liquid egg meet the hot pan. Continue until eggs have set gently, but are still a bit runny.

Add in bacon, mushrooms and green onion to pan and gently fold into eggs.

Remove from heat when set but still soft.

Serve immediately.

Obviously, you can serve with potatoes of some sort (hash browns, etc.) and toast. You could also add a few berries and/or slices of fruit. Another thing to remember is that this recipe is filling enough to consider for dinner.

As always, I’d love to hear how things go when you try this, so please do leave me a comment, OK? And, as always,

Play with your food!

Lane

Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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