Receita Solta

Delicious Eggs with Bacon Traditional Style

RS

Por

Master Receita Solta

Delicious Eggs with Bacon Traditional Style
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories315 kcal

Resumo para quem tem pressa

"Ovos com bacon tradicional é uma refeição matinal clássica estruturada na fritura do bacon até ficar crocante, seguida pelo preparo dos ovos na mesma frigideira aproveitando a gordura residual com manteiga. O calor moderado doura a base das claras e mantém as gemas macias e cremosas. Temperados com sal e pimenta-do-reino moída, os ovos absorvem as notas defumadas do fundo da panela. Finalizado com bacon estaladiço e salsinha picada, entrega praticidade para quatro porções."

Delicious Eggs with Bacon Traditional Style

O Que Você Precisa Saber

- 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 Course

  • 4 large eggs
  • 200g sliced bacon
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon butter

Instructions

Main Course

1

In a skillet, place the bacon to fry over medium heat, until it is very crunchy, approximately 5 minutes.

2

Remove the bacon from the skillet and set aside, leaving the fat in the pan.

3

Na mesma frigideira, adicione a manteiga e deixe derreter.

4

Com a gordura do bacon e a manteiga quente, quebre os ovos na frigideira.

5

Season the eggs with salt and black pepper to taste.

6

Fry the eggs for about 3 to 5 minutes, or until the whites are set and the yolks are still slightly runny.

7

Meanwhile, keep the bacon warm on a plate.

8

Turn off the heat and, with a spatula, remove the eggs from the skillet.

9

Serve the eggs on a plate, accompanied by the crispy bacon.

10

Garnish with chopped parsley, if desired.

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Chef 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 You Freeze It?

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

Sirva com torradas crocantes de pão de fermentação natural, fatias de abacate e café coado fresco. Suco de laranja espremido na hora equilibra a riqueza do prato matinal.

Frequently Asked Questions

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.

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.

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.

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.

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