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Breakfast

Breakfast

A simple breakfast of bacon, eggs, and boiled turnips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and turnip are a kitchen classic. They rank in the top 36% of all ingredient pairs, and cooks put them together in 1,077 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Breakfast

Ingredients

Directions

Cook the bacon and eggs

  1. Cook the bacon in a skillet until crispy.

  2. In a separate pan, fry the eggs to your liking.

Prepare and serve the turnips

  1. Peel and chop the turnips.

  2. Boil the turnips until tender.

  3. Drain and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + turniptop 36% of all pairs
    Smell alikelow
    Cooked together1,077 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bacon
Renders fat that crisps the pan and adds savory, salty flavor to the dish.
Eggs
Set on heat to give structure and richness to the plate.
Turnips
Soften when boiled, adding mild, slightly sweet bulk to the meal.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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