I’m always looking for ways to put breakfast into other forms… one way is by incorporating bacon into as many typical baked goods as I can. Spicy Chocolate Bacon Pie, Whiskey Maple Bacon Cupcakes… you know. But it always leads to speculation about how to get the eggs involved without losing them into the batter.
Lately Jane (my office baking buddy) and I have been experimenting with meringue and it finally dawned on us that you can put just about anything in meringue and it’ll be awesome. She likes to make savoury muffins and we theorized about a savory cookie, among other things. Eventually the conversation turned to bacon and the realization that if there’s no sugar, you can add whatever you want in the savoury direction! Namely, in my fantasies, bacon and hash browns. 😀
How could it go wrong?! 3 ingredients. Simple. Well, somehow I managed to mess up the eggs… Apparently I don’t whip eggs without sugar often enough… At one point, I had mostly stiff peaks and I said ‘Almost there’ and then it went foamy… *sigh* I was on a timeline for <insert reason here> and I just went with it. I folded in the bacon, and potato and in the oven they went!
(I have since learned that egg whites won’t stabilize well without a little sugar. So next time, I will be adding a couple tablespoons. )
They did not puff up macaroon style, due to the fluffy egg situation, but they still held together and formed a bacon, potato, foamy-egg cluster! They are actually pretty awesome and in my estimation and can only get better. I’m going to have to buy another 18 pack of eggs…
1 medium potato
2 egg whites
2 Tbsp sugar
3-4 strips of bacon
Cook the bacon crispy and chop it into small pieces.
Shred the potatoes. I used my really fine grater because I was hoping for a shredded coconut feel. I baked the shredded potatos for a bit but due to time constraints, and the fact that they already weren’t what I had in mind, I threw what I had in the mini-food processor and it turned into little potato nuggets.
Beat the eggs to stiff peaks.
Fold in the potato and bacon bits. Since the eggs were fluffy, the batter, if you could call it that, was a little wet…but it worked out.
Spoon little teaspoon sized clumps onto a parchment lined baking sheet and bake at 325°C for 10 -15 minutes. Keep an eye on them.
They came out looking like potato bacon clouds. And they taste like it too! However, they are not meringuey at all. I will try again. I need to experience the poofy-crispy-chewy meringue goodness, flecked with bacon and bits of toasted potato. I love it.