NPR logo The Secrets of Baconhenge

What I Made for Dinner

The Secrets of Baconhenge

Carol Squires

Thousands of people are headed to Stonehenge today to celebrate the summer solstice, but if you can't make it all the way to England, you can always celebrate at home with your own personal "Baconhenge."

Carin Huber, an editor and project designer for the online magazine AntiCraft, created "Baconhenge" out of French toast sticks and bacon assembled with bamboo skewers. We talked to her about the sculpture on the show today and she offered to share her recipe with us. It's posted after the jump.

Recipe by Carin Huber

10 or 12 french toast sticks, frozen (I used Krusteaz brand)
1 lb. bacon
1 large potato, cubed
1 medium onion, chopped
8 oz fresh mushrooms, sliced
1 dozen eggs
1/4 c water
salt and pepper to taste

Place a baking rack on a baking sheet. (You may wish to line the baking sheet with aluminum foil, to make clean-up easier.) Select 10 or 12 (it must be an even number) French toast sticks, of fairly uniform size and rectangular shape. It makes no difference whether they are center- or crust-cuts.

Wrap slices of bacon around individual French toast sticks. Take care not to stretch the bacon very much, as this will cause it to shrink excessively during cooking, warping the French toast sticks. On half of these, wrap the bacon so that the end of the bacon strip lies over the end of the French toast stick. Then, carefully drive 2 bamboo skewers end to end through the sticks. With the kitchen shears, cut off the excess skewer length, leaving about 1 inch protruding from each end of the French toast sticks.

On the other half of the French toast sticks, wrap the bacon so that the end of the bacon strip lies on the underside of the French toast stick, near the end. Arrange all of the bacon-wrapped French toast sticks on the baking rack. Set this aside, and pre-heat oven to 500 degrees, while you prepare the frittata ingredients.

In the cast iron skillet, heat about two tablespoons of cooking oil over medium heat. Add the vegetables, and cook until the potatoes are about 3/4 of the way done, stirring occasionally. They should be soft on the outside, but somewhat firm on the inside, when pricked.

While the vegetables cook, break the eggs into the bowl, and beat lightly with the whisk. Add the water, salt, and pepper, and mix well.

Place the bacon-wrapped French toast sticks in the oven. Bake for 15 to 20 minutes, checking frequently, while you cook the frittata.

Stir the vegetables once more, add a little more oil to the skillet, then add the beaten eggs. Allow the frittata to cook until the bottom has set well, and the top looks slightly underdone, about 15 to 20 minutes.

When they are done, remove the bacon-wrapped French toast sticks from the oven, and set aside to rest a few minutes. Turn the oven up to Broil. Place the frittata in the oven, on a center-or-higher rack (or under the broiler) until the top begins to brown, about 2 to 5 minutes. Watch it carefully; it can overcook quickly. Remove the frittata from the oven.

Begin assembling the henge: Lay 2 skewered bacon-wrapped French toast sticks together on your work surface. Create a trilithon by spearing the ends of a non-skewered bacon-wrapped French toast stick lintel on just one skewer of each upright French Toast stick. If necessary, push the skewers through so that they are not visible at the top of the trilithon. Spear another lintel on the free skewer of one upright, then add another upright under the end of the new lintel.

Place your double trilithon upright on the frittata, an inch or two from the side, following the curve of the skillet. Poke the bottoms of the skewers down into the frittata. Have your assistant hold the trilithons in place while you continue adding uprights and lintels, until the circle is closed, and the ring of standing "stones" complete.



Please keep your community civil. All comments must follow the Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.

My husband is obsessed with bacon. Our joke is that it should be currency that it is so good. He will totally appreciate this.

Sent by Natasha | 10:56 AM | 6-20-2008

How have we lived without this recipe :)

Sent by Kate | 11:05 AM | 6-20-2008

Frightening. I gagged a little.

Sent by Greg | 11:08 AM | 6-20-2008

Uh...why not deep fry it while you are at it? >.>; Sort of reminds me of that 3,000 calorie burger I saw a few years ago.

My inner vegetarian is frothing at the mouth, currently.

Sent by Leigh Cutler | 11:25 AM | 6-20-2008

I have a new idol to worship ... am bowing and licking my lips.

Sent by David Hollis, Hamilton, NY | 11:44 AM | 6-20-2008

I'm with Greg. That is revolting.

Sent by Joe | 12:50 PM | 6-20-2008

The only thing missing? Bacon salt.

Sent by Tricia, NPR | 1:22 PM | 6-20-2008

In Germany, it would be garnished by fried eggs (Sunny side up, of course)

Sent by Gil Payson | 1:33 PM | 6-20-2008

Listening to the interview, the image in my head was much more amusing and much less revolting than seeing the real thing. I've actually crafted some things from the Anticraft website, so I'm a fan, but that photo makes me gag. I can't pinpoint why exactly... I like French toast and bacon...

Sent by April | 6:42 PM | 6-20-2008