Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Bacon, Toast and Eggs
Ingredients
Directions
Prepare
Fry the bacon until crispy.
Toast the bread.
Scramble the eggs.
Assemble and serve
Place the scrambled eggs on the toast.
Arrange the bacon around the base of the toast.
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
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.
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bacon
- Renders fat as it cooks and turns crisp, adding salt, savoury flavour and crunch.
- Bread
- Toasting dries the surface so it holds the eggs without going soggy and adds browned flavour.
- Eggs
- Scrambling sets the proteins into a soft, moist curd that forms the main topping.
The step that matters
Scrambling the eggs. Cooking eggs over high heat or for too long makes them dry and rubbery. Cooking gently while stirring keeps the curds soft and moist.
“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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