Bacon fried eggs (baconfied)
My original bacon fried eggs have been a big hit on the blog, at home, and with my friends. Recently my friend was reading the post while we were hanging out and she thought the entire exterior was made out of bacon. Yikes. While this sounds tasty, it would also require a lot of crumbled up bacon to cover an entire egg.
Anyhow, she was a little sad that it wasn’t completely covered in bacon. After this conversation I thought about upping the bacon factor. So I experimented with reworking the recipe to add more bacon (but still putting some breadcrumbs because I don’t want to kill the people eating these). I also made these egg yolks non-runny because I’ve had several people ask me on my recent egg posts whether they can be made with eggs that are cooked all the way through. The answer is definitely yes! You just need to cook the eggs a little longer to your desired likeness.
As you can kind of see below, the fried breadcrumb layer has a lot more bacon on it now and just a little bit of breadcrumbs. Of course, this made these eggs taste even better. Each egg has two strips of bacon, which is the usual amount of bacon I think is okay for one breakfast sitting. So to my friend Shirley, here is the baconfied fried egg recipe!
Recipe: Fried Bacon Eggs
(adapted from The Novice Chef Blog)
- 4 eggs
- 4 tablespoons flour
- 1 beaten egg
- 1 cup Italian breadcrumbs
- 8 strips of bacon
- canola oil for frying
- Boil eggs in a small pot of water until they reach desired doneness (if you want runny then cook to soft boil stage; if you hard boiled, then cook to that stage) (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.
- When cooled, peel the eggs by gently tapping them. (If you are doing soft boiled, 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.
- While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.
- 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.
- 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.
- Serve while warm.