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Bogs Fried with Bacon

Eggs fried in butter or lard, basted with the hot fat, and served with toasted bacon.

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

Bogs Fried with Bacon

Ingredients

Directions

Prepare the bacon

  1. Lay bacon slices in a clean dish.

  2. Toast the bacon slices before the fire in a toaster, turning when the top is browned.

  3. Ask those eating how they prefer their bacon: crispy or soft. If soft, parboil the bacon first.

Fry the eggs

  1. Ensure the frying pan is clean and hot.

  2. Add fresh butter or lard to the pan.

  3. Break 2-3 eggs into the pan without turning them. Spoon the hot fat over the eggs while they fry.

  4. When the yolks begin to look white (after about 2 minutes), they are done. Remove the eggs with a slotted spatula.

  5. Drain the fat, trim neatly, and 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

Bacon
Its fat renders and flavours the dish, and toasting or parboiling sets how crisp or soft it becomes.
Eggs
Egg proteins set in the hot fat, forming the main body of the dish.
Butter or lard
Fat conducts heat to the eggs and adds richness and browning to the frying.

The step that matters

Spooning hot fat over the eggs. Basting with hot fat cooks the egg whites on top without flipping, so the whites set while the yolks stay soft. Done too gently, the top stays raw.

“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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