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Ham Ob Bacon and Eggs

A simple dish of eggs baked over sliced ham or bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham Ob Bacon and Eggs

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cover a wire or tin drainer with thin slices of ham or bacon.

  2. Preheat the oven to 400°F (200°C).

Bake and serve

  1. Cook the ham or bacon for 15 to 20 minutes.

  2. Break the eggs on top of the meat and return to the oven.

  3. Cook for an additional 5 to 10 minutes, depending on your taste.

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. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set as they cook, forming the soft or firm topping over the meat.
Ham or bacon
Fat and savory flavor that bastes the eggs and crisps as it bakes.

The step that matters

Cooking the eggs for the final 5 to 10 minutes. Egg whites set at around 60 to 70°C while yolks thicken more slowly, so timing decides whether the yolks stay runny or turn firm. Check early for your preferred doneness.

“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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