In a large skillet or frying pan over medium heat, fry bacon slices to preferred crispness.
Poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water--first egg in, first egg out.
While your eggs are poaching, toast English muffins to desired degree of doneness.
Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
Assemble your Benedicts. Top your toasted English muffins with 2 slices of bacon, then a poached egg, then drizzle Hollandaise over the top, and garnish with parsley, if using. Enjoy!
Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.
When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,
For the filling
In a pan, fry the bacon until crispy. Chop into slices about two inches long.
Sprinkle top of the dough with the sugar.
On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.
Arrange the bacon on top of the goat cheese.
In a circular formation, start placing the fig discs on top, overlapping if needed.
Fold the edges over the filling, leaving the center open.
In the center, sprinkle the remaining goat cheese.
In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the wet ingredients: buttermilk, melted butter, and egg.
Whisk flour mixture into buttermilk mixture until moistened, with small to medium lumps remaining.
In a large cast-iron, nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, about 5-6 minutes. Flip and cook until golden and crisp on the underside, about 1-3 minutes more.
Set bacon aside on paper towel-lined plate. Pour off all but 1 tsp fat from skillet, saving excess bacon fat in a container.
Heat skillet over medium. Pour 1/4 cup of batter into skillet and top each with a bacon slice.
Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip the pancakes and cook until browned on the underside, about 2 minutes more.
Transfer to a platter, bacon side up, and loosely tent with foil.
Keep pancakes warm in the oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup.
Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
In another large nonstick skillet, melt half the butter on medium-low heat.
Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.
Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
Sprinkle crumbled bacon on top of batter, followed by streusel.
Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Optional: Add an extra degree of difficulty (and flavor) by pouring out half the batter in the cake pan, then adding a layer of streusel before adding the final half of batter and another layer of streusel on top--as pictured.
In a large bowl, whisk the first 10 ingredients together. Then dip each slice of bread into the egg mixture. Arrange slices in the prepared dish. Pour the remains of the egg mixture on top. Cover and refrigerate overnight.
Remove from fridge 30 minutes prior to baking it. Preheat oven to 350F. In a small bowl combine the first eight topping ingredients. Spread on top of French Toast.
Bake, uncovered, for 40-45 minutes. Let stand 10 minutes before serving. Drizzle with syrup.
Preheat oven to 350 degrees F. Coat inside of a 9-inch fluted tube pan, such as for a Bundt Cake, with cooking spray.
Place bacon in large skillet and cook over medium-high heat, turn occasionally until evenly browned. Drain the bacon slices and crumble bacon.
Melt margarine in a small saucepan over medium heat; stir in the brown sugar and maple syrup. Bring the mixture to a boil; cook and stir until it begins to foam, about 1 minute. Remove from heat.
Mix white sugar and cinnamon in a sealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, for about 2 to 3 minutes.
Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.
Prepare the tart's bacon "crust" by taking a small cast iron pan and covering the bottom of the pan with a pinwheel of bacon. Each bacon slice should have one end at the center of the pan with about half of the slice extending over the edge of the pan. (That overhang will later be folded back to form the top layer of the "crust".) Overlap bacon slices slightly until entire pan bottom is covered.
Add layer of potato slices, then layer of cheese, then potatoes, then cheese, and so on until ingredients are used and pan is filled.
Fold the bacon slices that are hanging over the edge of the pan back over the layers of potatoes and cheese towards the pan's center to form another pinwheel as the top "crust" of the tart.