Eggs and 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 and turn it 2 or 3 times while cooking.
Transfer the cooked bacon to a hot dish.
Finish and serve
Poach the eggs and slip them onto the bacon.
Serve quickly.
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
- Fat renders as it cooks, crisping the slices and flavouring the dish with savoury, smoky notes.
- Eggs
- Proteins set when poached, forming a tender, soft cooked white around a runny yolk.
The step that matters
Serve quickly. Poached eggs keep cooking from residual heat and their whites firm up as they sit. Serving promptly keeps the yolks runny and the whites 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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