Name: Bacon and Egg Sandwiches
Ingredients: 2 hard boiled eggs; 2 strips of bacon; 1-2 teaspoons prepared mustard; melted bacon fat

Why it works: Egg and mustard are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 9,210 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Bacon and Egg Sandwiches

Ingredients

2 hard boiled eggs
2 strips of bacon
1-2 teaspoons prepared mustard
melted bacon fat

Directions

Prepare

Fry the bacon until crispy.
Chop the hard boiled eggs and fried bacon.

Make the filling

Mix the chopped eggs and bacon with mustard and a little melted bacon fat.

Serve

Serve the mixture on bread to make sandwiches.

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.

Egg + mustardtop 28% of all pairs

Smell alikemoderate

Cooked together9,210 recipes

Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hard boiled eggs: Provide the main filling body, with a soft, creamy texture when chopped.
Bacon: Adds salty, savory flavor and crisp texture when fried until crispy.
Prepared mustard: Adds sharp acidity that cuts through the richness of the eggs and fat.
Melted bacon fat: Adds richness and moisture, binding the chopped eggs and bacon together.

“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.