Fried eggs and bacon
Serves 2 · 15 minutes · Classic frying pan
Crisp bacon and runny-yolked eggs fried in the bacon fat. In a seasoned carbon steel pan the eggs release by themselves once the whites have set.
Fried eggs and bacon are at their best when the bacon starts in a cold pan, so the fat renders slowly and the rashers turn crisp. The eggs are then fried over a medium-low heat in the bacon fat until the whites are set but the yolks are still runny.
Ingredients
Serves 2
- 140 g streaky bacon (about 8 rashers)
- 4 eggs
- Salt and freshly ground black pepper
To serve
- 4 slices toast
- Butter
- Freshly brewed coffee
Method
- Lay the bacon in a single layer in the cold pan and set it over a medium heat.
- Fry for 6–8 minutes, turning a few times, until the fat has rendered and the bacon is crisp. Drain on kitchen paper.
- Pour off the fat, leaving about 1 tbsp in the pan, and turn the heat down to medium-low.
- Crack the eggs one at a time into a cup and slide them into the pan. They should sizzle gently, not spit.
- Fry the eggs for 3–4 minutes until the whites are fully set but the yolks are runny. If the white nearest the yolk is still translucent, spoon a little hot fat over it. Season with salt and pepper.
- Return the bacon to the pan for 30 seconds to warm through and serve straight away with toast, butter and coffee.
Why it works
A seasoned carbon steel pan lets go of the eggs once the whites have set, so wait rather than prise them loose. The bacon fat builds the seasoning, and because the pan responds quickly to changes in heat, it is easy to drop from bacon heat to egg heat.
FAQ
Why do my fried eggs stick?
Usually the pan is too cold or too hot, or there is too little fat. Leave the egg alone until the white has set and it will release by itself.
Can I fry eggs in a new carbon steel pan?
Yes, but use a little more fat the first few times. The seasoning builds with use and the pan releases food more and more easily.
How do you get crispy bacon?
Start it in a cold pan over a medium heat. The fat then renders slowly before the meat has time to toughen or burn.
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