About a month ago, I dined at a pop up restaurant, where one of the courses served was a fried soft boiled egg. The outside of the egg was nice and crunchy and when you cut open the egg, there was a soft runny yolk. It was delicious and so fun to eat.

When I saw a post by The Novice Chef Blog teaching me how to make my own, I knew I had to try it out. I made them for the BF and he keeps asking me to make him more every day. One of the things I did differently was adding bacon bits to the breadcrumb exterior. When I had previously eaten these eggs, I thought the only thing missing was bacon, so I mixed bacon to my breadcrumbs mixture, creating a crunchy bacon finish to these eggs.

Making these eggs isn’t too hard. Basically you boil an egg until it reaches a soft boil stage. You can estimate on this or you can buy an egg timer. Previously I did not own an egg timer, but when I realized it was only a few dollars and would let me cook perfect eggs, I went ahead and bought myself one. So for these, I used the egg timer and it worked great.

After you cook the eggs to a soft boil, you let them cool, peel the shell (this is the hardest part) and then you dip in some flour, egg and breadcrumb/bacon coating and then you fry them for about 20 seconds. And you get these delicious fried bacon eggs.

Speaking of bacon, Denny’s is celebrating its love for bacon with Baconalia, a ten week celebration, where different new bacon dishes will appear on its menu.  Denny’s has partnered with Foodbuzz, to allow Foodbuzz members (like myself), to submit bacon recipes for a Baconalia challenge.  A few select winners will win gift cards to Denny’s.  I am submitting this recipe in the Baconalia challenge.

Recipe: Fried Bacon Eggs

(adapted from The Novice Chef Blog)


  • 4 eggs
  • 4 tablespoons flour
  • 1 beaten egg
  • 1 cup Italian breadcrumbs
  • 4 strips of bacon
  • canola oil for frying


  1. Boil eggs in a small pot of water until they reach soft boil stage (about 3-4 minutes, I used egg timer). Then remove eggs and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
  2. When cooled, peel the eggs by gently tapping them. There will be one side of the egg that is easier to peel. There should be part of the egg that does not come out of the shell easily. For this part, use a spoon to get inside the shell in order to help remove the egg from the shell. Heat 2 cups of vegetable oil in a small saucepan.
  3. While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.
  4. Cook the bacon until it is dark red and crispy. Then chop the bacon into small pieces (or put it through a food processor) and add to the breadcrumb bowl.
  5. Coat each soft-boiled egg in the flour, then coat with the egg. Dump the breadcrumb/bacon mixture onto the egg, trying to get as much of it to stick and coat as possible. Then re-dredge the egg in the yolk and dump more breadcrumbs/bacon onto the egg.  I find it easiest to take a handful of breadcrumb mixture and drop it onto the egg rather than let roll the eggs in the breadcrumbs. Place one egg at a time in the hot oil. Turn the egg after about 10-20 seconds to brown on all sides. Remove the egg to a paper towel and continue with the rest of the eggs.
  6. Serve while warm.



35 Responses to “Fried Bacon Eggs”

  1. Sandy — March 22, 2011 at 6:57 am

    These sound soooo good, and it’s an yummy version of eggs with some bacon. But I think my cholesterol level went up just reading the recipe!

    • Kirbie replied: — March 22nd, 2011 @ 8:16 am

      Hehe. You could do it without the bacon to make it a bit healthier? I just bought bacon at Costco. First time I ever did that. Now I am putting bacon in everything to get rid of it. Though also feeling slightly guilty every time I feed everyone slabs of fat.

  2. corbie — March 22, 2011 at 2:33 pm

    Definitely going to give these a try! They look so yummy!

  3. Marissa — March 22, 2011 at 4:08 pm

    That sounds and looks delicious! I love the addition of the bacon too. Thanks for posting this.

    • Kirbie replied: — March 22nd, 2011 @ 9:26 pm

      It tastes great and it looks impressive even though it’s not very hard to make. You should definitely try it out.

  4. Laurel — March 22, 2011 at 4:23 pm

    Wow! I’ve never seen this before. We’re featuring breakfast this week over at the M&T Spotlight at http://www.makeandtakes.com/spotlight

  5. Laurel — March 22, 2011 at 4:24 pm

    …and I’d love for you to submit this! (Sorry – I pressed post comment too soon!)

  6. Basic Cravings — March 22, 2011 at 6:03 pm

    This looks quite tasty!

  7. Jun — March 22, 2011 at 7:35 pm

    The outside looks so crunchy!!! I’d definitely enjoy this a lot!

  8. Mary — March 23, 2011 at 8:44 am

    Those look pretty tasty and interesting and seemed not too hard to make. I might try it sometime!

    • Kirbie replied: — March 23rd, 2011 @ 9:15 am

      Yeah it’s not too hard at all and looks impressive.

  9. Mr. Wizard — April 16, 2011 at 1:47 am

    “peel the shell (this is the hardest part)”

    It’s much easier if you soak the eggs in vinegar overnight first. Try it!

  10. Charlie — May 1, 2011 at 10:15 am

    Great take on scotch eggs!!
    I will be trying these out.

    • Kirbie replied: — May 2nd, 2011 @ 8:37 am

      I had no idea these were similar to scotch eggs. I’ve got to try scotch eggs now

  11. Sandie (Sandie's Bitchin' Kitchen) — May 1, 2011 at 6:38 pm

    Oh, my goodness, I am definitely going to have to have these!! And, of course, bacon should always be added! Why would people even want to leave that out?! ;-)

    • Kirbie replied: — May 2nd, 2011 @ 8:38 am

      Haha. I agree.

  12. betsy — May 2, 2011 at 9:31 am

    wow, what a great idea!

  13. BigFatBaker — May 3, 2011 at 9:03 pm

    Wow…how dare you make something so amazing and bacon-y. I’m sure these are addicting as they sound. I’m going to have to make these at the right time so my bf doesn’t request them on a daily basis like yours does! Not sure if that will be avoided though… Again, great recipe and thank you for the breakfast inspiration :)

    • Kirbie replied: — May 4th, 2011 @ 8:21 am

      I hope you enjoy these! Yes, it was a mistake to give them to the bf…he always wants them now! haha

  14. choccoamylatte — May 4, 2011 at 8:32 am

    My mouth is watering. Two of my favorite things combined in one. The yolk looks perfect in those pictures…

    • Kirbie replied: — May 4th, 2011 @ 12:09 pm

      I was really pleased that the yolks came out so perfectly. You should definitely give it a try!

  15. Sandra's Easy Cooking — May 4, 2011 at 3:18 pm

    Congrats on the win..:) Nice to meet you..
    This is fantastic idea! I love the boiled egg that came of perfect….nicely done!

    • Kirbie replied: — May 5th, 2011 @ 8:23 am

      Thanks! Congrats to you too!

  16. Michelle — May 5, 2011 at 4:08 pm

    Whew these are intense! WANT.

    • Kirbie replied: — May 6th, 2011 @ 9:09 am

      Intense and delicious!

  17. The Cilantropist — May 10, 2011 at 8:07 am

    I am SOOO totally going to make these. I saw something similar in a bon appetit magazine about a year ago and have been dreaming about them since. The photos look beautiful, and my mouth is watering just looking at them!!!

  18. Bull Garlington — February 20, 2012 at 4:57 pm

    This is divine. I would put it on top of a jacked up salad. What was the pop-up?

  19. DaniLew — August 18, 2012 at 7:48 pm

    Oh these look great! Thanks for sharing.

  20. Kellie — January 2, 2013 at 9:39 am

    If you forget to soak your eggs in vinegar to help the shell peel off, you also can just put a tablespoon of vinegar in the water you’re boiling. It really works and it doesn’t change the taste at all!

    • Kirbie replied: — January 2nd, 2013 @ 9:48 am

      Thanks for that tip! I’ll try it out next time.

  21. Brent — March 19, 2015 at 9:11 pm

    So…these exist! (Rendering my life, to this point, as a mere charade waiting for the truth of Fried Bacon Eggs to stomp into my reality).

    I will be cooking these this weekend…any recommendation for oil temperature?

    (My usual method when cooking Chiken Fried Steak, for example, is to heat the oil until a tiny pinch of flour dances and sizzles when it hits the surface…sound about right?)

    • Kirbie replied: — March 20th, 2015 @ 9:50 am

      that sounds about right!

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