Bacon is an extremelly versatile ingredient. My partner loves his almost daily Breakfast of Bacon Sandwich while I enjoy Fried Eggs, Bacon and Tomatoes. It has to be unsmoked rashers for my Partner while I am not bothered about which cut of Bacon it has to be or if it is either smoked or not.

Frying or Grilling are the popular ways to cook  Bacon.

Beginning with Breakfast, another one which is absolutly luscious: American Pancakes with Bacon, Blueberries and lashes of Maple Syrup. This is opening a day with a smile on your lips.

Bacon can feed you throughout the day: BLT comes into mind... A Brunch/Lunch Sandwich which fulfill the bill to fill you up for a while.  B for Bacon, L for Lettuce, T for Tomatoes. 

Bacon and Tomatoes do pair well together because Tomatoes provide the juiciness that Bacon may lack of.

If you have Lunch at home you can easily fancy up a Pasta dish of Mac & Cheese with some Chopped Bacon, Cherry Tomatoes, and Home Made Breadcrumbs. Also nothing stops you to try a couple of grated Cheeses together like Red Leicester Cheese with grated Cheddar.

Red Leicester Cheese from Belton Farm, grated.

For a nice Supper, Bacon Lardons can enhance a Chowder: Monkfish, Bacon, diced Potatoes, Sweetcorn, chopped White Onion, Milk, Chicken Broth, chopped Chives and Seasoning. This will be a heart warming Soup.

 A Chowder is a lovely Soup to have on a cold day. 

If we think of Bacon it can be diced and used as Lardons ideal to add in numerous kind of dishes, Pastas, Risottos, Soups, Stews, Casseroles, and Sides like Petit Pois à la Française or giving a lovely perk to Brussels Sprouts...

Bacon Lardons. I must confess that I do love them.

However one mustn't forget the wrapping power of a slice of Bacon... If we think of Dinner and speak of an easy to share Starter there is one which is convivial: Cheese Straws made with Bacon twirling around them. When they are baked they are quite a sight. It is treat time but no it is Starter time so you can put an entire Camembert, criss cross it, with a little Rosemary within and bake it in the oven as well and eat the melting Camembert afterwards by deeping the Cheese and Bacon Straws within it. Simple but ever so indulgent as a Starter. 

 Baking Camembert is a very easy thing to do and very enjoyable to dig into with a Bacon Cheese Straw or Toasted Bread.

As for a Main you can use Bacon as a wrap. It is especially useful with White Meat to prevent them to dry out. Chicken Breast or Pork Loin wrapped in Bacon keeps the Meat moist and tender. Cooked in the oven Bacon wrapped Chicken Breasts are lovely with a creamy White Wine Sauce, seasonal Mushrooms, seasoning and chopped Thyme served with a Potato Dauphinoise Gratin and Sautéed Curly Kale.

 Curly Kale from my Garden always useful to bring some green or as this one is a purple variety some purple on a plate.

Now keeping on with the power of Bacon to hold it together, for the Pork Tenderloin it will allow you to be able to stuff the Tenderloin Pork and the Bacon will keep everything inside neatly. You can also secure everything with Toothpick or Cooking String. However as I said the Bacon pulls its weight by its flavour and keeping the Meat underneath it not dead bone dry. The Stuffing part is down to you and can be ever so creative. 

Home Made Stuffing made of Breadcrumbs, Dried Apricots, Pistachios, Sage and Smoked Bacon cubes.

If Bacon takes your fancy to another level, it is pudding/dessert time... I never tried this yet but I heard of Candied Bacon, of Chocolate, Bacon and Sea Salt Cupcake, of Bacon and Maple Sundaes: A Bacon New World... Could it be a Beacon?

Conquest of Paradise from Vangelis. Video from Deep46Blue.

To wrap it all up, Bacon can take the main part of the show. Or lets just say to give something a cloak of indulgence which you can serve for a special or festive Dinner or Occasion.

Home Made Pork, Apricot and Pistachio Terrine wrapped in Bacon Rashers.