Process bacon to smooth paste. Cook in a 12in skillet on medium heat for about 5 minutes; bacon will be mostly pink and not crispy. Drain bacon, reserve 2tb fat and set bacon aside on a paper towel-lined plate until cool.
Cook bacon fat and onion on medium heat for 20 minutes. Set aside.
Mix bacon and beef and form four 1/2in thick patties. Cook on medium heat for 3 minutes. Flip, top with blue cheese, cover and continue cooking for 3 minutes.
Meanwhile, toast buns. Top with burgers and onions and serve.
Toast bread in a 350 degree oven until lightly toasted and set aside.
Meanwhile, render bacon and set aside. Discard all but 2tb fat and cook leeks for 5 minutes. Set aside with bacon. Cook mushrooms in 2 batches for 5 minutes each, set aside with bacon and leek and let cool.
Add 5-7 to mixture. Whisk 8-10 and mix in. Fold in bread. Transfer to a 9in baking dish, top with gruyere and bake at 350 degrees for 40-60 minutes. Serve.
Roast bacon on a rack at 400 degrees for 15 minutes and set aside. Reserve 2tb fat.
Brush 1tb reserved fat over a room-temperature rimmed 15in x 11in baking sheet. Roll out dough and transfer to sheet. Brush edges with olive oil and bake at 500 degrees for 5 minutes.
Combine 4-5 and remaining 1tb bacon fat and spread over dough, laving a 1in border. Top with reserved bacon and 6-7. Clear 6 spaces in mixture and add eggs. Bake for 9-10 minutes. Cool for 5 minutes, add scallions and serve.
12oz corned beef, thinly sliced and cut into 1/2in pieces, or other cooked meat
Microwave potatoes in a covered bowl for 5 minutes. Drain and set aside.
Meanwhile, cook bacon in a 12in skillet for 2 minutes. Add onions and cook for 8 minutes. Add 4-5 for 1 minute. Add potatoes and 6-7, gently press down and cook without flipping for 2 minutes. Flip and repeat for 6-8 minutes.
Stir in hash, press down, make 4 2in indentations, add eggs and cook covered on med-low heat for 4-5 minutes. Serve.
Optional: Replace 4oz each of potatoes and meat with equal amount of veggies and add with onion.
1/2 cup water OR 4tb olive oil + 1/2 cup white wine
3 cloves garlic OR 1 clove garlic
3 eggs + 1 yolk OR 3 eggs
2-1/2oz pecorino romano OR1-1/2oz parmesan + 1/2oz pecorino romano
Simmer water and bacon together for 8 minutes in a 10in skillet until water evaporates. Lower heat and continue cooking for 5 minutes or until bacon browns and renders fat. Add garlic for 1 minute. Strain and set aside; OR place large bowl in 200 degree oven to keep warm. Cook oil and bacon together for 8 minutes. Add wine and simmer until reduced, about 6-8 minutes. Cover and set aside.
Mix 1tb bacon fat with 4-6 and set aside; OR mix 3-6 and set aside.
Cook pasta in 2 quarts water. Reserve 1 cup cooking water and drain. Whisk 1/2 cup water into cheese-egg mixture. Toss with pasta along with bacon mixture. Toss occasionally for 2-4 minutes until sauce thickens, adding additional cooking water as needed; OR cook pasta in 4 quarts water. Reserve 1/2 cup water and drain. Remove bowl from oven and toss pasta with cheese-egg mixture and bacon mixture. Add cooking water as necessary. Serve.