Just bacon & egg

Post author:Angel
Post published:January 2, 2021
Post category:100 Days - 4 Shops / Breakfasts / The meals round #2
Post comments:6 Comments

After a couple days of sweet oats, I break it up with a savory breakfast for a change up. Usually I will do 2 oats, one savory and the next oats.

The nice think about having a freezer full of bacon is that you can cook it right from frozen. When sorting the ends and pieces there is always plenty usable strips for standard bacon breakfasts. I usually use bag-o-bacon for most other things. Add an egg and some toast or fruit – good to go!

Egg, slice of bread from the freezer, bacon from freezer. No need to pre-thaw.

Place the frozen bacon in a cold pan, and turn the heat to low.

As the bacon thaws, separate the slices and lay out in a single layer.

Raise the heat to medium, and cook bacon to desired crispness.

Remove bacon to paper towel to drain, leaving the grease in the pan to cook the egg.
Reduce heat to low. Eggs need to be cooked over low heat.

Pop your frozen bread in the toaster. It will thaw and toast in the toaster.

If there is more bacon fat in the pan drain to your bacon fat jar for later use.
Leave enough to cook and add flavor to the egg.

Cook the egg to your liking, you could also scramble, or break the yolk, I like my eggs “leaky”.
Over easy to dip my toast in.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.