If the questions is brunch… the answer is bacon.
We just finished a lovely weekend with friends in Portland, Oregon, and we were reminded once again that the star of the show during a special brunch is…bacon. Over the weekend, we had incredible dishes including an amazing frittata with swiss chard, sautéed baby potatoes from the farmers market, a baked pineapple to die for (I’ll share that recipe later) and puffy baked pancakes that tasted as good as they dramatically looked; but the brunch super star, with kids and adults alike, was the bacon.
Our hosts for Sunday brunch cooked three pounds of bacon, and you can too, if you use the oven instead of the stove. Get ready for your holiday entertaining with this no-mess, bake for a crowd, bacon recipe.
Oven-Fried Bacon by The America’s Test Kitchen Family Cookbook
Serves 4 to 6
Start to Finish: 15 minutes
1 pound bacon (16 slices), thin or thick-cut
Adjust an oven rack to the middle position and heat the love to 400 degrees. Arrange the bacon on a rimmed baking sheet (the slices can overlap just slightly) and bake until crisp and brown, 10 to 15 minutes, rotating the baking sheet front to back halfway through. Transfer the bacon to a paper-towel-lined plate and let the excess fat drain off before serving.
Cheers,
