A generous and crispy breakfast cooked in a single pan: smoked bacon, soft fried eggs, and toasted bread. Simple, rustic, and very comforting.
Ingredients
- 8 slices thick-cut smoked bacon
- 8 pieces farm-fresh eggs
- 8 slices country bread
- 20 g unsalted butter
- 1 tbsp sunflower oil
- to taste fine salt
- to taste ground black pepper
Method
- Take the eggs out of the refrigerator while you prepare the rest: they will cook more evenly, and the yolk will stay softer.
- Heat a large skillet over medium heat with a drizzle of oil, then lay the bacon flat without crowding; let it sizzle until the edges begin to curl and brown.
- Flip the bacon and continue cooking until it is golden, shiny, and still slightly pliable in the center; set it aside on a warm plate while keeping the flavorful fat in the pan.
- Add the butter to the same skillet and let it gently foam without burning; it should smell nutty and smoky.
- Crack the eggs into the hot skillet, lower the heat a little, and let cook without stirring until the whites are set and the yolks remain rounded and shiny.
- Lightly salt the whites and pepper the yolks at the end of cooking; if the whites take too long to set, tilt the pan and baste them with the hot fat.
- While the eggs finish cooking, toast the bread until crispy on the outside and still soft in the center.
- Serve immediately on warm plates: crispy bacon, perfectly shiny fried eggs, and toasted bread on the side for mopping up the yolk.
Nutrition
Per serving
- Energy
- 559.4 kcal
- Protein
- 35.46 g
- Carbohydrate
- 36.12 g
- Fat
- 29.23 g
- Fibre
- 3.14 g
- Calcium
- 19.4 mg
- Iron
- 1.14 mg
- Magnesium
- 24.15 mg
