Bacon Is the Key to This One-Pan Breakfast
In terms of flavor and price, bacon fat is hard to beat as a cooking oil. It’s smoky and salty, and – if you’re already eating bacon – you can enjoy fat as a kind of “bonus” byproduct at no extra cost and use it to cook your entire meal in one pan.
I use tallow to lubricate their form with corn bread and roast corn , but its higher purpose – it is really a perfect breakfast from a frying pan. After you’ve cooked the bacon until crispy, you can use the remaining fat to toast the bread and then fry, stir, or cook the eggs. However, the order of the operations matters: starting with a cold skillet and cooking bacon over low heat, you release a ton of fat, which you can then use to make bread and eggs. After the bacon is done, I turn up the heat to toast the bread, then turn off the hotplate and use the residual heat in the hot egg pan. Then I eat everything and clean one (1) frying pan.
Cold start
I consider myself bacon on a baking sheet , especially if I’m making breakfast for two or more people. But turning on the whole oven for three slices of bacon is a waste of energy, especially when I can cook perfect, flat , crispy bacon starting with a cold skillet . We’ve talked about this before, but to recap:
It may take a hot skillet to get a good crust on a chop or steak, but this is the enemy of crispy bacon. Typically, when you toss striped bacon in a very hot environment, it grabs, curls and cooks before the fat has time to come out. This means sticky, not crispy bacon.
Give this pork treasure a little time to get its best by placing it in a cold skillet, switching the heat to medium or low, and letting the fat drain slowly, giving the bacon plenty of time and a lot of fat that’s crispy.
Place the bacon in a cold skillet (nonstick or very well aged cast iron), set the heat to medium or low (or lower), and let the bacon take its time. The lower the heat, the more fat you get, but medium-low will get you a lot. When the bacon is crispy and the fatty parts are golden brown, transfer to a few paper towels to dry and take a piece of bread.
A quick dive is all it takes
Fried bread is better than toast . Fat not only makes the bread crunchy on the outside, but it also gives it flavor, which means you can ditch the butter entirely if you want (but I wouldn’t judge you for butter-spreading toasted bread). However, bread is a very porous material and it absorbs bacon grease quite easily. You’ll want to save a little on the eggs, so dip each side of the bread in hot fat and then pour the rest into a baking dish. (Keep the bread on a spatula as you pour.) Then turn the heat up to high, return the bread to the mold, toast it on both sides until golden brown, then transfer it to a plate along with the bacon. It’s time for the egg.
You have options
A cold egg is a sad egg, so I always cook it last. Now you have to choose which egg you want to serve with the bacon and fried bread. You can cook the classic “sunny side up” with crispy edges , a quick scramble or framble that is kind of half-blended in a skillet to keep some of the yolk clean and not included. If you are making scrambled eggs, which my family calls “dirty eggs,” keep the fire on high and pour the last piece of fat into the pan again, then smash the egg directly into the hot fat puddle and let it fry until the edges are crispy before how to slide onto a plate.
If you are cooking porridge, return the fat to the hot skillet, then break a few eggs in a jar or other sealed container and shake until they are uniformly yellow without streaks. Remove the pan from the heat and place on the cold stove, then add the eggs to the pan and move them in a moving motion until they set.
To cook the frame, add the fat to the skillet again and transfer to a cool burner. Crack the eggs in the butter, then pierce the yolks with the corner of your shoulder blade and let them ooze a little. Gently move the eggs around the pan, stirring in some parts but leaving the other parts intact. Transfer to a plate of bread and bacon, season with pepper (the fat should contain a lot of salt) and enjoy right away.