FRIED EGGS AND BACON
This seems a simple enough dish to make--everybody knows how, right? Well, maybe not. I can think of a few teenagers who wouldn't have a clue. My mother made this often, on demand, served with toast on the side. And so do I. Photo by: http://media.beta.photobucket.com
Provided by Ellen Bales @Starwriter
Categories Eggs
Number Of Ingredients 5
Steps:
- Put the bacon strips in a large frying pan on medium-high. As bacon begins to cook, reduce heat to medium so the bacon doesn't spatter or burn. Cook slowly until it is done on one side; then turn and cook slowly on second side, to desired crispness.
- Remove pan from heat and transfer bacon to a paper towel-lined plate and cover to keep it warm. Allow frying pan to cool for a few minutes before cooking eggs.
- Break each egg into a small cup or bowl and then slip egg into the warm bacon grease in pan. Place pan back over low heat and cook eggs slowly.
- When the eggs are cooked on the bottom, tip the pan and baste them with a little hot bacon grease to cook the tops. Cut the eggs apart with a spatula and lift onto a plate.
- Serve with buttered toast. Add jam, preserves, honey, apple butter, or a mixture of cinnamon and sugar (my personal favorite!)
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