Recipe by NoSpringChicken
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!
Top Review by Fauve
This recipe sounded so wonderful. So I went all out. Dragged out the extra ingredients, and went by all the steps listed here to "dress up" our Sunday morning breakfast. I followed the recipe exactly, using the egg yolk rather than egg substitute... It smelled wonderful while cooking and looked festive, too. But the result? Disappointing. I only ate a bite, and my husband and son, who love bacon ate barely a half piece each. Because of the cracker crumb coating, I suppose, the bacon was about 10 times greasier than bacon cooked the usual way. I am so sorry to give a low ratng here, but I do wish I had known how very greasy this bacon would be before I started this recipe, myself...
- 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 See How It's Made
- Preheat oven to 350 degrees.
- In shallow bowl, whisk together the egg substitute or egg yolk, Worcestershire sauce and dry mustard.
- Dip bacon slices in egg mixture, then in cracker crumbs, patting to coat each side.
- Place on rack in shallow baking pan.
- Bake in preheated oven for 15-20 minutes or until bacon is crisp and browned.