Bacon on Toast
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Slice the breakfast bacon very thin.
Place each slice on a square of stale light bread.
Bake and serve
Put the assembled pieces in a baking pan and place in a hot oven at 400°F (200°C).
Bake on the bottom to brown the underside of the bread.
Move to the grate above to toast the bacon and the upper side of the bread.
Serve as soon as browned.
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
- Breakfast bacon
- Renders its fat as it bakes, crisping the bacon and flavouring the bread beneath.
- Stale light bread
- Dries and toasts in the oven, providing a crisp base that holds the bacon.
The step that matters
Moving to the upper grate. Baking on the bottom first browns the underside of the bread, then moving up toasts the bacon and top of the bread. Skipping the move can leave the bacon pale or the bread underdone.
“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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