Eggland's Best: Egg & Bacon Paella - Super King Markets

Breakfast Paella with Bacon and Eggs – A Morning Delight

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!

Prep Time:
20 Minutes

Cook Time:
30 Minutes

Yield:
4 Servings

Ingredients for Egg & Bacon Breakfast Paella

• 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 Steps

Step 1: Steep the Saffron

1. Set aside 1/2 cup of stock for later.
2. Mix saffron and salt into 3 1/2 cups of hot chicken stock. Let steep for 15 minutes.

Step 2: Cook the Bacon

1. Heat a 12-inch cast-iron skillet over medium heat.
2. Cook bacon until crispy (4-5 minutes). Drain on a paper towel-lined plate.

Step 3: Make the Sofrito Base

1. Remove excess bacon fat, leaving a thin layer.
2. Sauté onion and red bell pepper for 5-7 minutes until translucent.
3. Stir in garlic and smoked paprika; cook for 1 minute.

Step 4: Toast and Cook the Rice

1. Add olive oil and rice to the skillet. Toast for 4-5 minutes, stirring often.
2. Pour in saffron-infused stock and tomatoes (with juice). Season with salt.
3. Spread rice evenly and cook uncovered on low heat for 12 minutes.

Step 5: Add the Eggs

1. Make four depressions in the rice using a ladle.
2. Crack an egg into each depression. Cover the skillet with foil or a lid.
3. Cook for 5-7 minutes until the eggs are set and rice is tender. Add reserved stock as needed.

Step 6: Garnish and Serve

1. Sprinkle cooked bacon and parsley over the paella.
2. Serve directly from the skillet for an impressive presentation.

Chef’s Tips for Success

• Use high-quality saffron for authentic flavor.
• Keep extra stock warm to add moisture to the rice if needed.
• For a heartier meal, add chorizo or roasted vegetables.

Nutritional Benefits

Perfect Pairing

Pair your Breakfast Paella with freshly brewed coffee or a zesty orange juice for a complete morning feast.

For this and more Eggland's Best recipes click here.