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Eggs, Bacon & Greens Panini

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Your favorite wheat beer adds fresh flavor to quickly braised greens. Try a heartier green like chard, kale or collards; you can even use frozen chopped spinach in a pinch. If you don’t have a panini press, melt the cheese on toasted bread and top with the eggs, bacon and greens.

Makes: 4

  • 8 slices thick-cut bacon
  • 12 cup chopped onion
  • 4 cloves garlic, minced
  • pinch of crushed red pepper
  • 8 cups chopped greens
  • 23 cup wheat beer
  • 4 large eggs
  • 4 ounces sliced sharp Cheddar cheese
  • 8 pieces whole-grain bread


 • In a large skillet over medium heat, cook the bacon in two batches until crispy, turning occasionally. Transfer to a paper-towel-lined plate.

• Drain all but 1 tablespoon bacon grease from pan. Add the onion and cook, stirring constantly, 1 minute. Add the garlic and crushed red pepper and stir for 30 seconds. Add the greens and beer, bring to a simmer over medium heat and cook until beer is evaporated and the greens are tender, 8 to 10 minutes.
• Coat a large nonstick skillet with cooking spray. Break eggs into skillet and cook over medium heat to desired doneness. 
• Preheat a panini press or heat a skillet or grill pan over medium heat. Break the bacon slices in half. Arrange 4 pieces of bacon on 4 pieces of bread. (If using a skillet instead of a panini press, lightly butter the bread prior to assembly.) Top with the greens, an egg and some cheese. Top with remaining bread slices. Cook in the panini press until golden.


Choose a American Wheat or Rye Beer for this recipe

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