Fried Rashers of Bacon and Poached Eggs
3 personsIngredients
Directions
Prepare the bacon
Cut the bacon into thin slices, trim away rusty parts, and cut off the rind.
Cook and serve
Place the bacon in a cold frying pan; do not heat the pan before the bacon is added.
Turn the bacon 2 or 3 times, and transfer it to a very hot dish.
Poach the eggs and slide them onto the bacon without breaking the yolks.
Serve immediately.
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
What each ingredient does
- Bacon (in the method)
- Renders fat as it cooks in the cold pan, and its browning adds savoury flavour.
- Eggs
- Set when poached, forming a tender, soft-centred topping for the bacon.
The step that matters
Poaching the eggs without breaking the yolks. Eggs are most likely to break when they are slid into the water or onto the dish. Fresh eggs hold their shape better, and gentle handling keeps the yolk intact so it stays runny when served.
“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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