The "Viral" Chickle
The "Viral" Chickle
Ingredients
- 6 strips bacon, cooked until crispy and crumbled
- 2 large eggs, whisked
- 1 1/2 cups shredded sharp cheddar cheese
- 4 dill pickle spears, pat dry thoroughly
- ranch dressing, for dipping, as needed
Instructions
- 1
If not already done, cook the bacon strips until very crispy. Drain on paper towels, then crumble into small pieces. Set aside.
⏱️ 8 min
- 2
In a small bowl, whisk the large eggs until well combined.
⏱️ 1 min
- 3
Heat a large non-stick skillet or griddle over medium heat. Once hot, sprinkle about 1/4 cup of shredded cheddar cheese into a circular shape (about 4-5 inches in diameter) on the pan. Repeat to make a second cheese circle if your pan is large enough for two.
⏱️ 1 min
- 4
Once the cheese starts to melt and bubble, pour about half of one whisked egg over each cheese circle, spreading it gently to cover the cheese. Allow to cook for about 1 minute until the egg begins to set.
⏱️ 2 min
- 5
Place one pat-dried dill pickle spear lengthwise onto the center of each cheesy egg base. Sprinkle a generous amount of the crumbled bacon over the pickle and the surrounding cheesy egg.
⏱️ 1 min
- 6
Continue to cook for 3-4 minutes, or until the cheesy egg base is golden brown and crispy on the bottom and the egg is fully cooked through. The edges should be visibly crisp.
⏱️ 4 min
- 7
Using a spatula, carefully roll each crispy cheesy egg and bacon mixture tightly around its pickle spear, forming a cigar-shaped 'chickle'. If needed, cook for another 30 seconds to 1 minute to further crisp the seam.
⏱️ 1 min
- 8
Remove from the pan and repeat steps 3-7 with the remaining cheese, egg, pickle spears, and bacon to make the remaining chickles. Once all are cooked, cut each chickle in half for easier serving.
⏱️ 7 min
- 9
Serve immediately, preferably with ranch dressing for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The "Viral" Chickle
Ingredients
- 6 strips bacon, cooked until crispy and crumbled
- 2 large eggs, whisked
- 1 1/2 cups shredded sharp cheddar cheese
- 4 dill pickle spears, pat dry thoroughly
- ranch dressing, for dipping, as needed
Instructions
- 1
If not already done, cook the bacon strips until very crispy. Drain on paper towels, then crumble into small pieces. Set aside.
⏱️ 8 min - 2
In a small bowl, whisk the large eggs until well combined.
⏱️ 1 min - 3
Heat a large non-stick skillet or griddle over medium heat. Once hot, sprinkle about 1/4 cup of shredded cheddar cheese into a circular shape (about 4-5 inches in diameter) on the pan. Repeat to make a second cheese circle if your pan is large enough for two.
⏱️ 1 min - 4
Once the cheese starts to melt and bubble, pour about half of one whisked egg over each cheese circle, spreading it gently to cover the cheese. Allow to cook for about 1 minute until the egg begins to set.
⏱️ 2 min - 5
Place one pat-dried dill pickle spear lengthwise onto the center of each cheesy egg base. Sprinkle a generous amount of the crumbled bacon over the pickle and the surrounding cheesy egg.
⏱️ 1 min - 6
Continue to cook for 3-4 minutes, or until the cheesy egg base is golden brown and crispy on the bottom and the egg is fully cooked through. The edges should be visibly crisp.
⏱️ 4 min - 7
Using a spatula, carefully roll each crispy cheesy egg and bacon mixture tightly around its pickle spear, forming a cigar-shaped 'chickle'. If needed, cook for another 30 seconds to 1 minute to further crisp the seam.
⏱️ 1 min - 8
Remove from the pan and repeat steps 3-7 with the remaining cheese, egg, pickle spears, and bacon to make the remaining chickles. Once all are cooked, cut each chickle in half for easier serving.
⏱️ 7 min - 9
Serve immediately, preferably with ranch dressing for dipping.
⏱️ 1 min