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Bacon Broiled or Fried

Thin slices of bacon are cooked and topped with fried eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Bacon Broiled or Fried

Ingredients

Directions

Prepare the bacon

  1. Cut the bacon into thin slices, removing all rind and rust.

  2. Curl the slices and fasten them with small skewers.

Cook and serve

  1. Fry, broil, or toast the bacon in a Dutch oven for a few minutes.

  2. Remove the skewers before serving.

  3. Fry the eggs in butter.

  4. Place an egg on each slice of bacon 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bacon
Supplies fat and savory flavor, and crisps as it cooks to give texture.
Butter
Adds richness and helps the eggs brown lightly and release from the pan.
Eggs
Set when heated to provide the main protein, richness and a soft, rich center.

The step that matters

Fry the eggs in butter. Butter browns and can burn at high heat, leaving a bitter taste. Moderate heat sets the egg whites gently while keeping the yolks runny and tender.

“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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