Nom Nom: Bacon And Egg Empanadas

Pop quiz: What is better than bacon? Answer: Hugo Chavez, wrapped in bacon, waiting for you in a giant pig-shaped waterbed. As a close second, there’s bacon and egg empanadas.

This is a delicious treat that can be consumed for breakfast, lunch, dinner or a midnight cryfest in front of your favorite Hugo Chavez TrapperKeeper. 

Total. Yum.

Ingredients:

• 2 frozen turnover dough (empanada) wrappers, thawed
• 2 ounces sharp Cheddar cheese
• 3 large eggs
• 3 scallions
• 1 tablespoon unsalted butter
• 2 slices Canadian bacon (Ugh. The “lesser bacon.”)

Directions:

• Preheat oven to 425 degrees and butter a baking pan.
• On a lightly floured surface, use a rolling pin to roll out each empanada wrapper into a 7-inch round. 
• Finely grate cheddar into a bowl and whisk together with eggs and salt and pepper to taste. 
• Chop scallions. In a nonstick skillet, heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side. Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and sauté scallions 15 seconds. 
• Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds. 
• Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.
• Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes.

Almost as delicious as a certain Castro-loving world leader, amiright? Almost.

BACON AND EGG EMPANADAS [Friends Eat]