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!
Cook bacon in a large nonstick skillet until crispy. Drain on paper towels and crumble finely. Pour fat from skillet into measuring cup. If you do not have 1/4 cup of fat, add vegetable oil until you have a 1/4 cup. Set the skillet aside.
Pour the fat into a stockpot over medium heat. Add the popcorn kernels and give a shake to coat in oil. Cover the pot and allow popcorn to pop, shaking frequently until the popcorn has almost stopped popping, about 5 minutes. Remove pot from heat and cover.
In the bacon skillet, melt the butter and maple syrup over medium-low heat. Stir in the crumbled bacon.
Pour syrup and bacon mixture over the popcorn. Toss well to coat all of the popcorn. Add a little salt and serve immediately.
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.
Weave bacon onto wooden skewers; arrange on a foil-lined baking sheet fitted with a wire rack.
Bake, turning once, for 20 to 25 minutes or until crisp.
Transfer to a paper towel-lined plate; let cool completely.
In microwavable bowl, combine chocolate and shortening; microwave on high, in 30-second intervals, stirring between each interval until smooth. Stir in chili powder, cinnamon and cayenne until well combined.
Position bacon skewers over melted chocolate mixture; drizzle chocolate mixture over bacon, allowing excess to drip back into the bowl.
Transfer to parchment paper-lined tray. Sprinkle with pepitas. Let stand until set.
If desired, you can garnish with a variety of items, such as chopped dried apricots, candied ginger, toasted coconut, chopped pecans or crushed peanuts.
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.
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.
In a medium frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.