Eggs and Bacon
Ingredients
Directions
Fry the bacon
Fry the bacon slices lightly on both sides.
Drain the bacon on paper or wooden pieces to remove excess fat.
Cook the eggs
Carefully break the eggs into the bacon fat in the frying pan.
Tilt the frying pan to cover the eggs with fat.
Cook the eggs for about 3 minutes.
Drain the eggs and place them on the bacon on a hot dish.
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
- Streaky bacon
- Provides fat for frying the eggs and the savoury meat of the dish.
- Eggs
- Set into a tender white and soft yolk when cooked in hot fat.
The step that matters
Tilting the pan to cover the eggs with fat. Spooning hot bacon fat over the eggs cooks the tops as well as the bottoms, so the whites set evenly without flipping. Keeping the eggs under fat also prevents the edges from becoming dry and crisp.
“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.
More eggs and bacon recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.