CookEat Recipe
Fried Eggs with Bacon Country Style
Eggs fried directly over bacon in small pans, finished in the oven and served as six two-egg portions.
Method
Steps
Step 1
Preheat a conventional oven to 180 Celsius. Have twelve thin slices of uncooked pork breakfast bacon and twelve fresh shell eggs ready, keeping them refrigerated until needed. Measure three teaspoons of butter in total for six half-teaspoon portions. Use a small oven-safe frying pan suitable for the hob and oven.
Step 2
For the first portion, put two bacon slices in the small pan with half a teaspoon of butter. Fry for about two minutes on each side as a guide, continuing until the bacon is fully cooked and crisp without burning.
Step 3
Crack two eggs carefully into a saucer, keeping the yolks intact, then gently slide them on top of the bacon. Fry on the hob for about half a minute, then place the pan in the oven for about four minutes as a guide. Continue until the whites and yolks are firm and the thick egg centres reach at least 160 F (71 C), checked with a clean thin-tip food thermometer.
Step 4
Using oven gloves, remove the pan and carefully slide the eggs and bacon together onto a clean hot dish. Keep the cooked portion hot for immediate service. Repeat the same operation five more times, using another two bacon slices, two eggs and half a teaspoon of butter each time. Work with additional suitable pans if needed so all portions can be served promptly while hot.
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