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Saturday breakfast – bacon and eggs!

February 6, 2010

Bob never gets tired of bacon and eggs; it’s his favorite breakfast and is what I usually fix on weekends.

Anyone can cook bacon and eggs, but over the years I’ve learned a few things about getting the best results so they turn out just the way we like them.

First, a well-seasoned cast iron pan is pretty much essential, in my opinion. Seasoned and used correctly, it is totally non-stick when you have bacon grease for your eggs. The eggs really do taste much better, too, when they’re cooked in a cast iron pan.

Second, you can’t hurry bacon and eggs! Using low heat gently renders the bacon fat and browns the bacon without burning. The eggs will firm up and cook without getting crusty edges.

This morning I used La Brea Whole Grain Bread for the toast, but I often use English muffins.

I hardly call this a recipe, but here’s how I make bacon and eggs for our weekend breakfasts.

~~~

Bacon and Eggs Chez Dedon

~~~

3 eggs (2 for Bob, 1 for me)
5 pieces of Coleman (no nitrates) bacon (4 for Bob, 1 for me)
3 slices of La Brea Whole Grain bread (2 for Bob, 1 for me)
Butter
Salt and pepper
Tabasco
An assortment of honeys and jam for the toast

~~~

Turn the oven on Warm.

Put the bacon in a cold cast iron skillet. Turn the heat to medium-low. Cook, turning often and rearranging the pieces so they cook evenly. (I have learned from experience that this is not a good time to multi-task. You want to keep an eye on the bacon!)

When the bacon is done, move the pan to a cold burner, but leave the cooking burner on. Put the bacon on a paper towel that is on a piece of aluminum foil. Close the packet up and put it in the oven to stay warm.

Toast the bread. When it’s done, butter the toast, stack it up and put it in the oven to stay warm.

Use a metal spatula to gently scrape the bacon bits from the bottom of the skillet so the bottom is smooth for the eggs. (This does not harm the seasoning.) Pour the bacon grease into a can. There will still be a thin film of grease on the bottom—just enough for the eggs.

Put the pan back on the cooking burner, and break the eggs into the pan.

Sprinkle with salt and pepper. Cook over medium-low heat (I usually turn it down a bit so it’s a bit lower than the bacon-cooking temperature.) until they are nearly done.

Carefully flip each egg over for eggs over-easy and cook for about 15 – 30 seconds more. (I guess the eggs would be prettier if I just cooked them sunny-side-up without flipping them, but I’ve always made eggs over-easy.)

Be sure to have Tabasco and honey and jam on the table to accompany your delicious weekend breakfast!

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