Fried eggs with bacon
Description
The recipe won't take much time. You can use bacon with meaty layers to make the dish more flavorful. Don't forget fresh herbs: green onions, dill, parsley, etc. They will enhance the taste of the scrambled eggs, giving them a light, aromatic note. Choose spices to your taste. Scrambled eggs cooked in bacon fat take about 10–15 minutes. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the fat in water and dry with paper towels.
- 2
Step 2
Cut the fat into slices, then into medium cubes. Keep in mind that the product will shrink about two or three times during cooking, so don't cut it too small if you want pieces of fat to remain in the dish. If you don't like the taste of fried fat pieces, cut it as finely as possible—it will render completely. Place the diced fat onto a preheated skillet and fry for about 3-4 minutes.
- 3
Step 3
Set the heat to medium, moderate, so the hot fat doesn't splatter all over your kitchen surface. Don't overcook the pieces of fatback!
- 4
Step 4
Make small indentations in the fried pork fat mixture and crack a chicken egg into each.
- 5
Step 5
Rinse the green onions and finely chop them. Sprinkle the scrambled eggs with the fresh herbs while the egg whites haven't yet set. Cook for about 2–3 minutes. The scrambled eggs are ready when the whites have become firm but the yolks are still runny. At this point, season with salt and pepper. If you like other spices, add them to taste.