Fried Rashers of Bacon and Poached Eggs
Ingredients
Directions
Prepare the bacon
Cut the bacon into thin slices, trimming away any rusty parts and the rind.
Place the bacon in a cold frying pan; do not heat the pan before adding the bacon.
Cook and serve
Turn the bacon 2 or 3 times.
Serve the bacon on a very hot dish.
Poach the eggs and carefully slip them onto the bacon without breaking the yolks.
Serve quickly.
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
- Bacon
- Its fat renders as the pan heats, cooking the slices and leaving them crisp and savoury.
- Eggs
- Their proteins set when poached, giving a soft, rich yolk that sits on the bacon.
The step that matters
Slip the poached eggs onto the bacon carefully. Eggs with fresh, firm whites hold together in simmering water, and gentle handling keeps the yolks intact. Breaking the yolk spoils the look and makes the dish runny sooner.
“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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