Breakfast Paella with Bacon and Eggs
Weekend mornings just got a lot more delicious! Try this breakfast paella, topped with bacon and Eggland’s Best Eggs for a meal that has lots of vitamins E, D and B12!
Make This Recipe
Ingredients
4 Eggland’s Best large eggs
4 cups hot chicken stock (heated in the microwave or top of the stove)
1/2 teaspoon saffron threads, crumbled between your fingers
1/4 teaspoon kosher salt
4 slices (about 4 ounces) thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons olive oil
1/2 large onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon smoked paprika
2 tablespoons olive oil
2 cups short-grain rice (Spanish Bomba, Paella rice, or Italian Arborio)
1 can (14-ounces) fire-roasted diced tomatoes with juice
1/4 cup chopped parsley (for garnish)
Preparation
Steep the saffron - Set aside 1/2 cup of the stock to use as needed in step 5. In a large measuring cup, stir the saffron and salt into the remaining 3 1/2 cups of hot chicken stock. Steep for 15 minutes or longer. Taste and add more salt, if you like.
- Cook the bacon - In a 12-inch cast-iron skillet over medium heat, spread the bacon slices. Cook for 4 to 5 minutes, turning occasionally, until browned and crisp. Set aside on a paper towel-lined plate.
- Cook the sofrito base - Pour off all but a thin layer of fat from the pan and return it to medium heat. Add the onion and red pepper and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and smoked paprika, and cook for another 1 minute.
- Cook the rice - Add the olive oil and rice to the skillet, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the saffron-infused stock and tomatoes with their juice. Taste for seasoning and add more salt, if you like.
- Spread the rice evenly over the bottom of the pan. Adjust the heat to low and cook uncovered without stirring for 12 minutes, or until the rice absorbs about 3/4ths of the stock.
- Cook the eggs - With the bowl of a ladle, make 4 depressions in the rice to accommodate the eggs. Break each egg into a cup and then carefully slide it into the hole.
- Cover the pan with a lid or foil. Continue to cook for 5 to 7 minutes, or until the rice is tender but still a little firm and the eggs are cooked. If the rice looks dry at any point, spoon reserved hot stock, 1/4 cup at a time, over the rice, but do not stir.
- Serve the paella - Sprinkle the paella with the cooked bacon and parsley and bring the whole pan to the table for a dramatic serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 730 |
| Fat | 34.7g |
| Saturated Fat | 7.4g |
| Cholesterol | 199mg |
| Sodium | 1695mg |
| Carbohydrates | 81.4mg |
| Dietary Fiber | 3.2g |
| Protein | 24g |