Bacon and Eggs

Description

Bacon and Eggs - Authentic recipe from Belgium. Ready in 20 min. Try it now!

1. 1

   Place 4 slices of bacon (as thin as possible) in a cold pan (no oil!) over medium heat. The bacon's own fat will render out as it heats. Fry for 4-5 minutes until the bacon is crisp and golden brown. Drain on paper towels. Leave the rendered bacon fat in the pan, or remove part of it.

   ⏱️ approx. 8 min

   💡 Tip: Bacon and eggs is the Belgian-British breakfast classic. In Belgium it is often called 'oeufs au lard'. Start the bacon in a cold pan, the fat melts out evenly rather than burning.

2. 2

   Reduce the heat to low-medium. Crack 4 eggs into the pan one after another (in a corner, depending on the size of the pan). For fried eggs: cook over low heat until the white has set and the yolk is to your liking (soft: 3-4 min., firm: 5-6 min.). Season with salt and pepper.

   ⏱️ approx. 8 min

   💡 Tip: The bacon fat gives the eggs their distinctive aroma, eggs cooked in bacon fat have a different, richer flavour than in butter or oil. For rounded whites: crack the eggs into a small bowl first, then slide them into the pan.

3. 3

   Return the bacon to the pan and warm it through briefly. Arrange the bacon and eggs on prewarmed plates. Garnish with fresh herbs (chives, parsley). Serve immediately with toast or baguette.

   ⏱️ approx. 3 min

   💡 Tip: Prewarmed plates matter at breakfast, bacon and eggs cool down very quickly. Warm the plate briefly under hot water or for 2 minutes in the oven at 80°C.