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Eggs and Bacon with Cream Sauce

A dish of bacon, hard‑boiled eggs, and a creamy sauce made from butter, milk, and flour.

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Eggs and Bacon with Cream Sauce

Ingredients

Directions

  1. Make sauce with butter, milk, and flour.

  2. Cook bacon crisp.

  3. Cut eggs in half.

  4. Pour sauce over just before serving.

Nutrition, whole recipe (rough)

372Calories
17 gProtein
28 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Bacon1 slice cooked (8g)43

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Elizabeth Lyles Wilson (1860–1924). 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. See the original page.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Bacon
Renders fat and adds salty, savory flavor, crisping as it cooks.
Butter
Adds fat and richness to the sauce and carries its flavor.
Milk
Forms the liquid base of the sauce, giving it a smooth, creamy body.
Hard boiled eggs
Add protein, body, and richness, making the dish more substantial.

The step that matters

Make the sauce smooth. Flour must be cooked into the melted butter before the milk is added, and the mixture whisked constantly while heating. Starch in the flour swells as it heats and thickens the milk; adding flour without this step can leave lumps.

“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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