Skip to main content
Breakfast

Eggs Fried with Bacon

Eggs fried in bacon fat served with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Eggs Fried with Bacon

Ingredients

Directions

Prepare

  1. Toast the bacon in a cheese toaster, turning when browned.

  2. Ask diners how they prefer their bacon: crispy or soft.

  3. If soft, parboil the bacon first.

  4. Ensure the frying pan is clean.

Fry the eggs

  1. Heat the fat until hot.

  2. Break 2-3 eggs into the hot fat without turning them.

  3. While frying, spoon hot fat over the eggs.

  4. Cook until the yolk just begins to look white, about 2 minutes.

  5. Remove the eggs with a slotted spatula.

  6. Drain the fat.

Serve

  1. Serve with the bacon.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fine streaked bacon
Its fat and browning add savoury flavour and crispness.
Eggs
Proteins set as they heat, firming the white and the yolk.
Dripping, lard, or butter
Conducts heat to the eggs and adds richness and flavour.

The step that matters

Cook until the yolk just begins to look white. Egg proteins set progressively with heat, so the whites firm while the yolk stays soft. Removing the eggs at this point lets residual heat finish the cooking, keeping the yolk runny rather than chalky and overset.

“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 bacon and eggs recipes

with Cream Sauce 4 See all 33 →

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes