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Bacon and Eggs

A dish of eggs cooked in bacon fat with gravy, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bacon and Eggs

Ingredients

Directions

Prepare the bacon

  1. Cut the bacon into thin slices.

  2. Place the bacon in a skillet over low heat, turning frequently.

  3. Once the bacon has melted, pour the fat into a dish.

Cook the eggs

  1. Break the eggs over the bacon fat.

  2. Add the gravy, salt, and pepper.

  3. Cook the mixture over low heat until the eggs are set.

Finish and serve

  1. Use a salamander or broiler to finish cooking, then 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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set into a firm, tender structure as their proteins coagulate with gentle heat.
Bacon
Renders fat for cooking the eggs and adds salty, savory flavor.
Gravy
Adds moisture and savory depth so the eggs stay softer and richer.

The step that matters

Cook the eggs over low heat until just set. Egg proteins coagulate at moderate temperatures. High heat or overcooking makes them tough, rubbery and dry, so removing them once set keeps them 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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