Eggs and Bacon
Ingredients
Directions
Fry the bacon slices lightly on both sides.
Drain the bacon on paper or wooden pieces to remove excess fat.
Carefully break the eggs into the bacon fat in the frying pan. Tilt the frying pan to cover the eggs with fat.
Cook the eggs for about 3 minutes, then drain and place them on the bacon on a hot dish.
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
- Streaky bacon
- Renders fat that cooks the eggs and adds salty, savoury flavour.
- Eggs
- Set in the hot fat to form the main body of the dish.
The step that matters
Cook the eggs in the bacon fat. Spooning hot fat over the eggs cooks the tops while the yolks stay soft. Keeping the fat hot, not smoking, gives set whites without browned, rubbery edges.
“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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