Lunchbreak: Bacon & Eggs

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Tommy Sheean, Executive Chef of Half Acre Beer Co. Taprooms

Half Acre Beer Tap Room – Lincoln and Balmoral (two locations)

4257 N. Lincoln Avenue., Chicago

2050 W. Balmoral Ave., Chicago


Bacon & Eggs

 Grilled Bacon: Grilled slab bacon, house made buttermilk biscuit, garlic lemon spinach, Greek Goddess, poached egg.

(they use North Country slab whole bacon)

Greek Goddess:

Yield: About 3 cups

2 cups Greek Yogurt
1/4 cups fresh dill, chopped
1/4 cups Flat leaf Parsley, chopped
1/4 cups fresh chives, chopped
1 tsp chopped garlic
1/4 cups lemon juice
Zest of 2 lemons

Black Pepper


In a blender, puree herbs with garlic and lemon juice. Blend until smooth, if puree is too thick, add a splash of water. Fold herb puree into Greek yogurt. Zest lemons directly into dressing. Season with salt and black pepper to taste. Refrigerate when not using.

Garlic Lemon Spinach:

2 tbs butter

1 tsp garlic, minced

1 tsp shallot, minced

2 cups spinach

1 tsp lemon juice

salt & pepper


Saute garlic & shallots in butter in a saute pan on medium heat.  Add spinach and cook a bit until wilted.  Add lemon juice, salt and pepper to taste.

Buttermilk Biscuits:

Yield: 6 each

3 cups All Purpose flour
8 oz. butter; cubed and cold
3-4 tbs baking powder
1 tsp baking powder
1 tsp sugar
1 tbs salt

1 ¼ cups buttermilk
1 egg, beaten


In a food processor, combine dry ingredients. Working quickly, pulse in the butter a few cubes at a time. Be careful not to let the butter begin to melt.  Transfer dry mix to a large mixing bowl, then add the buttermilk and beaten egg. GENTLY work the dry mix and wet ingredients together until dough forms. Transfer to a lightly floured surface, and GENTLY work the dough to about 1 inch thickness. Too much working will develop gluten, making the biscuits more like bread.  Punch out biscuit rounds to desired size (generally about 3 inches) and drop onto a sheet tray (lined with parchment).  Brush biscuits with melted butter and bake @ 425 degrees for 15-20 min.


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