Eggs Akd Bacon
Ingredients
Directions
Prepare the bacon
Cut the bacon into thin slices, trim away any rusty parts, and remove the rind.
Place the bacon in a cold frying pan; do not heat the pan before adding the bacon.
Cook and serve
Cook the bacon, turning 2 or 3 times, until crispy.
Transfer the bacon to a hot dish.
Poach the eggs.
Slip the poached eggs onto the bacon.
Serve immediately.
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
- Renders fat as it cooks and crisps, giving the dish its savoury flavour and crunchy texture.
- Eggs
- Proteins set when poached, forming a soft, tender layer that sits over the bacon.
The step that matters
Place the bacon in a cold frying pan. Starting bacon in a cold pan lets its fat render slowly as the pan heats, so the slices crisp evenly without burning before the fat has melted out.
“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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