Eggs and Bacon
Ingredients
Directions
Fry the bacon
Cut the bacon very thin and fry it until crisp.
Remove the bacon and keep it warm in the oven.
Fry the eggs and serve
Break the eggs separately into the hot fat and fry until brown.
Serve the eggs over the bacon with small fried bread snippets around.
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
What each ingredient does
- Eggs
- Set in the hot fat, giving the dish its main body and rich texture.
- Bacon
- Frying renders its fat and crisps it, adding salty flavour and crunch.
The step that matters
Frying the eggs until brown. Eggs set quickly and turn rubbery if overcooked, while browning the edges needs enough hot fat. Breaking each egg separately keeps the yolks intact and the whites neat.
“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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