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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Bacon acquires a crunching coat with wonderful zipped-up flavor. When I started making this more than 40 years ago, egg substitute was not readily available. Now I use that instead of egg yolk, which will work, too. The recipe came from a newspaper years ago and is yellow with age. I make this often.....for breakfast, brunch or a snack! Ingredients:
3 tablespoons egg substitute or 1 egg yolk, from a large egg (use egg white for another use or discard) |
2 tablespoons worcestershire sauce |
1/8 teaspoon dry mustard |
8 -10 slices bacon, sliced thick |
2/3 cup fine cracker crumb |
Directions:
1. Preheat oven to 350 degrees.
2. In shallow bowl, whisk together the egg substitute or egg yolk, Worcestershire sauce and dry mustard.
3. Dip bacon slices in egg mixture, then in cracker crumbs, patting to coat each side.
4. Place on rack in shallow baking pan.
5. Bake in preheated oven for 15-20 minutes or until bacon is crisp and browned.
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