Bacon and eggs or eggs and bacon? No matter, it is definitely the breakfast you want on those lazy mornings when you have time to relax around the kitchen table, drinking a cup of coffee or two.
The Best Bacon and Eggs Breakfast
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| How to Cook Bacon and Eggs |
My technique was learned from my mom, by watching her make our family's breakfast over and over again, year after year. This is a basted eggs recipe which means the eggs are cooked in bacon grease. Cooking eggs in bacon fat is easy and takes just a little practice to perfect.
All you really need for a great bacon and eggs breakfast is a good nonstick skillet
and a good toaster
. If you want to make your own bread for toast, a bread machine like mine 
will make that easy as can be. |
| Three Ingredients for a Great Breakfast |
- A loaf of your favorite bread
- Extra-large eggs, because you want a generous yolk.
- Your favorite bacon
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Fry Your Bacon in a Skillet
There are lots of ways to make bacon and I have tried them all, but I always come back to frying my bacon on the stovetop or in an electric frying pan
. Frying your bacon in a skillet on top of your stove makes it easy for you to collect the bacon fat. The bacon fat is what makes these eggs so yummy.I usually choose the stovetop. Let the bacon sit out on the counter to warm up for 10-15 minutes before trying to separate the slices. The bacon will pull apart more easily when it is a little warm.
You might want to try adding a little water to your pan. This video shows you why and how.
Using a large skillet, place the slices of bacon in the pan over medium-high heat. You don't want to crowd the bacon slices.
Drain the bacon on a plate layered with paper towels.
Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs. You want about 1/4 inch of fat in the pan.
Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
That means you will want to start the toast as soon as you crack the eggs into the pan. The timing needs to be right if you want your toast hot, with the butter melting into its crunchy top.
Use hearty bread for the toast. My homemade honey-oat bread toast is perfect, but any good, store-bought brand will work as well. The toast is important to this breakfast, so buy the tastiest loaf you can find.
You are not going to flip these eggs. The hot fat is going to cook the top of the eggs. Be careful while spooning the fat over the eggs. That bacon fat is hot!
After about three minutes the eggs should look done, the whites will be firm and the yolk will look partially cooked.
Blot the Eggs Before Serving
Using a slotted spatula, carefully lift each egg from the pan. Holding a folded paper towel in your left hand (if you are a righty) blot the underside of the spatula to absorb any dripping fat and lightly blot the top of the egg.
Place the eggs on the plate, and sprinkle generously with salt and freshly ground pepper. Add the buttered toast and bacon...and enjoy.
Yes, it is the perfect bacon and egg breakfast. Yum!
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| Fry the Bacon until Crisp |
Reduce the Heat as the Bacon Starts to Sizzle
If your bacon is spattering all over, the heat is too high. Cook your bacon, turning it every couple of minutes until it reaches the crispiness you desire.Drain the bacon on a plate layered with paper towels.
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| Nice, Crisp Bacon |
How to Fry an Egg
Once all the bacon is cooked, turn your heat down to medium-low. Don't drain the bacon fat. You are going to fry your eggs in the bacon grease.Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs. You want about 1/4 inch of fat in the pan.
Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
The Temperature of the Fat is Important
You want the bacon fat to be hot, but not so hot that the egg sizzles and crisps up around the edges. I mean, I don't want my egg that way, but it's OK if you do. Make your eggs how you want them. That's the beauty of cooking at home. |
| Eggs Getting Happy |
Use Hearty Bread for Toast
You'll want your toast to be in the slots of your toaster, ready to start toasting as soon as the eggs go into the frying pan. The eggs should take about three minutes from pan to plate.That means you will want to start the toast as soon as you crack the eggs into the pan. The timing needs to be right if you want your toast hot, with the butter melting into its crunchy top.
Use hearty bread for the toast. My homemade honey-oat bread toast is perfect, but any good, store-bought brand will work as well. The toast is important to this breakfast, so buy the tastiest loaf you can find.
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| The Toast is Ready to Go |
Baste Your Eggs with Bacon Fat
Crack the eggs into the pan and start the toast in the toaster. Let the eggs begin to cook for about 30-45 seconds. Then using a large spoon, start to baste the eggs with the bacon fat by scooping the fat over the tops of the eggs.You are not going to flip these eggs. The hot fat is going to cook the top of the eggs. Be careful while spooning the fat over the eggs. That bacon fat is hot!
After about three minutes the eggs should look done, the whites will be firm and the yolk will look partially cooked.
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| Scoop the Fat over the Tops of the Eggs |
Using a slotted spatula, carefully lift each egg from the pan. Holding a folded paper towel in your left hand (if you are a righty) blot the underside of the spatula to absorb any dripping fat and lightly blot the top of the egg.
Place the eggs on the plate, and sprinkle generously with salt and freshly ground pepper. Add the buttered toast and bacon...and enjoy.
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| The Perfect Breakfast |
Other Ideas for a Great Breakfast
Want more bacon and egg breakfast ideas? Make poached eggs for a change.
Kick up your bacon with this recipe for spiced bacon.
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Enjoy!
Essential Kitchen Tools
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I love the way these eggs are cooked.
ReplyDeleteI can eat them every day.
I love bacon too, but I prefer the "Back Bacon" rashers (Smoked) still my favourite meal.
Looks great Donna! I appreciated your orchid tips too.
ReplyDelete