CookEat Recipe
Bacon and Fried Eggs
Six hot breakfast plates, each with two fried eggs and one slice of broiled bacon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0046. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified commercially packaged bacon, refrigerated and cooked according to its label. Cook each egg portion until whites and yolks are fully set and reach the current 74°C egg-dish endpoint; three minutes alone cannot establish this. Serve on clean warm plates. Limites : Bacon slice mass and thickness, egg size, cooking duration and diners are unmeasured; six plates are source assemblies, not a tested yield.
Method
Steps
Step 1
Keep the six thin crosswise slices of raw cured pork breakfast bacon refrigerated as directed. Broil over moderate heat, using two minutes on each side as a historical guide; continue until fully cooked and crisp according to the package directions. Keep hot.
Step 2
For each of six plates, melt about half a teaspoon butter in a small frying pan. Crack two eggs into a saucer without breaking yolks, slide them into the pan, season very lightly with salt and pepper, and cook gently. Use the printed three minutes only as a guide; continue until whites and yolks are fully set and the egg portion reaches 74°C.
Step 3
Slide the two eggs onto a clean warm plate, lay one cooked bacon slice over them and serve hot. Repeat for all six plates, preparing as many pan batches as equipment safely allows.
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