Bacon and Egg Doughnuts

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pate a choux, also known as that stuff you make cream puffs with. I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar.

Step: 1

Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes.

Step: 2

Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.

Step: 3

Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.

Step: 4

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step: 5

Remove dough from refrigerator and stir in bacon pieces.

Step: 6

Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly.

Step: 7

Serve hot, drizzled with maple syrup and topped with bacon pieces.

Per Serving: 542 calories; protein 13.4g; carbohydrates 29.5g; fat 41.4g; cholesterol 185.2mg; sodium 783.6mg.

Eating good breakfast to continue the day has become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to take on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and helps keep you feeling full longer, and less likely grab a side food out of the street food before break .

Make fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the sweet drink or on the table next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.