Bacon seems to be the trendy ingredient this quarter.
There seems to bacon everything available – even ice cream.
This is an easy, rich, and flavorful cause that goes well with white and red wines, but I particularly love it with our Messina Hof Sparkling Brut.
Eggs and Bacon Cream Sauce:
6 slices of bacon
1 tablespoon rendered bacon fat
1 cup milk
1/2 teaspoon flour
6 hard-boiled eggs
Cook bacon crisp, remove and crumble.
To 1 T of rendered bacon fat, add the milk and flour to make a sauce. Cut eggs in half.
Pour sauce over eggs just before serving.