Fried Eggs with Bacon
Ingredients
Directions
Prepare the bacon
Cut two thin slices of bacon for each egg.
Fry the bacon over low heat until crisp, then place on a heated platter.
If the bacon is very fatty, remove some grease, leaving enough to fry the eggs.
Fry the eggs
Break each egg into a saucer to check its condition, then add to the pan one by one, being careful not to break the yolk.
Do not turn the eggs while frying.
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
- Renders fat into the pan for frying the eggs and adds salty, savoury flavour.
- Eggs
- Set by heat to form the main structure of the dish, with the yolk staying soft when cooked gently.
The step that matters
Adding the eggs to the pan. Eggs spread and break if dropped in together or moved too early. Adding them one by one, and leaving them undisturbed, lets each white set neatly around an intact yolk.
“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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