Homemade Bacsilog With a Creamy Cheese Topping
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The humble silog is a pillar of Filipino breakfast culture. A typical combination features three elements: a protein, fried rice (sinangag), and fried egg (itlog). The phenomenon started with a beef tapa silog (a.k.a. tapsilog) in the ’80s. Today, everyone can’t get enough of bacsilog, specifically Ate Rica’s version.
The “bac” in Ate Rica’s version stands for bacon. It’s no wonder Pinoys are scrambling to get their fill – everybody loves these salty rashers! But what makes her bacsilog recipe extra special is the creamy cheese sauce. Want to recreate it at home? Follow this simple recipe, done in under 30 minutes!
Preparation time
25Min.
Feeds
5People
Easy
Average
Ingredients
- 1 cup evaporated milk
- 1/4 cup butter or margarine
- 1/2 pack quick-melting cheese, grated
- 1 tbsp Knorr Liquid Seasoning
- pinch of finely ground black pepper
- 4 cups cooked rice
- 500 g bacon, cut into 1-inch pcs and cooked until crisp
- 4 fried eggs
Cooking Method
Silogs champion simplicity, but you can make yours as special as you want. Make this a heartier bacsilog by frying day-old rice in garlic and butter. Then, load it up with peas, carrots, and corn. For the sauce, use whatever type of cheese you have – mozzarella, Parmesan, and sharp cheddar are great picks. You can also prep a spicier version with siling labuyo. Top your dish with scallions for color and added flavor. And pair it with a side of refreshing atchara for contrast.
Nutritional Data
- Gluten Free
- Nut Free
- Suitable For Pregnancy
- Wheat Free