- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 315 kcal
Quick summary
“Traditional bacon and eggs is a classic morning meal structured on frying the bacon until crispy, followed by preparing the eggs in the same skillet taking advantage of the residual fat with butter. Moderate heat browns the base of the egg whites and keeps the yolks soft and creamy. Seasoned with salt and ground black pepper, the eggs absorb the smoky notes from the bottom of the pan. Finished with crispy bacon and chopped parsley, it delivers practicality for four servings.”
What you need to know
- Start the bacon in a cold skillet over medium heat to melt the fat slowly until crispy.
- Reserve the bacon on a warmed plate and use the frying fat with the butter to fry the eggs.
- Cook the eggs for 3 to 5 minutes until the whites are coagulated and the yolks remain soft.
Ingredients
Main
- 4 large eggs
- 200g sliced bacon
- Salt to taste
- Black pepper to taste
- 1 tablespoon butter
Instructions
Principal
- In a skillet, place the bacon to fry over medium heat, until it is very crunchy, approximately 5 minutes.
- Remove the bacon from the skillet and set aside, leaving the fat in the pan.
- In the same skillet, add the butter and let it melt.
- With the bacon fat and hot butter, crack the eggs into the skillet.
- Season the eggs with salt and black pepper to taste.
- Fry the eggs for about 3 to 5 minutes, or until the whites are set and the yolks are still slightly runny.
- Meanwhile, keep the bacon warm on a plate.
- Turn off the heat and, with a spatula, remove the eggs from the skillet.
- Serve the eggs on a plate, accompanied by the crispy bacon.
- Garnish with chopped parsley, if desired.
Chef's tips
- Do not use high heat to fry the eggs; moderate heat prevents the egg white from burning before it cooks on top.
- Gently spoon some of the butter and hot fat over the egg white to firm up the top.
- Drain the fried bacon on double paper towels so it loses excess oil and maintains the crispy texture.
Variations
- Scrambled eggs with bacon: beat the 4 eggs with a fork and cook in butter, stirring over low heat until creamy.
- Eggs with bacon and cheese: sprinkle finely grated cheddar cheese over the eggs in the final minute in the pan.
- Over easy eggs: turn the eggs carefully with the spatula and cook for another 30 seconds on the other side.
Substitutions
- Traditional sliced bacon can be replaced by smoked Canadian loin, sliced pancetta, or prosciutto.
- Frying butter can be replaced with extra virgin olive oil or ghee for a cleaner palate.
- Fresh chopped parsley can be swapped for finely sliced green onions or fresh thyme leaves.
How to store
Consume immediately. Fried eggs do not withstand reheating without losing texture. Leftover crispy bacon can be kept in the refrigerator for up to 3 days in a sealed container.
Can it be frozen?
Do not freeze this preparation under any circumstances. Frozen fried eggs fall apart in water and acquire an inedible hardened texture upon defrosting.
What to serve with
Serve with crispy sourdough toast, avocado slices, and fresh drip coffee. Freshly squeezed orange juice balances the richness of the morning dish.
Frequently asked questions
Can I cover the skillet to cook the eggs faster?
Covering the pan speeds up the cooking of the egg white by steam, but can create a whitish film over the yolk. If you prefer the shiny yellow yolk, keep the skillet uncovered and baste with the fat.
How to firm the egg white on top without hardening the egg yolk?
With a tablespoon, take small portions of the hot butter and fat from the bottom of the skillet and drizzle over the gelatinous part of the white around the yolk until it whitens and becomes firm.
Why start frying the bacon with the skillet still cold?
Placing the bacon in a cold skillet over medium heat allows the white fat to melt slowly before the meat burns, resulting in perfectly flat, dry, and crispy slices.
Is it necessary to add salt to the fried eggs in this recipe?
Yes, but in moderation. As the bacon and its residual fat already contain concentrated salt, season the eggs only with a subtle pinch of fine salt and black pepper over the yolks.
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