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Breakfast

Ham or Bacon and Eggs

A simple oven-baked dish of ham or bacon topped with eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham or Bacon and Eggs

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Cover a wire or tin drainer with thin slices of ham or bacon.

Bake and serve

  1. Place the drainer in the oven and cook for 15 to 20 minutes.

  2. Break the eggs on top of the meat.

  3. Return to the oven and cook for an additional 5 to 10 minutes, depending on your taste.

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. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Thin slices of ham or bacon
Fat and salty meat flavour that renders and browns as it cooks, forming the base layer.
Eggs
Set as they cook, forming the soft or firm topping over the meat.

The step that matters

Returning the eggs to the oven. Eggs set through gentle heat, and the cooking time depends on how firm you want the yolks and whites. Checking early helps avoid overcooked, rubbery eggs.

“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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