Following up on my baked bacon wrapped eggs, I tried making a fried version.
The nice thing about the fried version is that it’s quicker to cook than baking. These babies are ready in minutes though they don’t look nearly as pretty as the baked version.
I coated the bacon in breading first. It’s a little tricky getting the bacon to stay on during the frying process. They don’t stay firmly wrapped on the egg like they do when you bake it.
I used soft boiled eggs and because these didn’t need to cook as long, the egg yolk was still a nice creamy yellow when these were finished.
I actually prefer the taste of the baked version because I didn’t need to put breading on the baked one –just pure bacon and egg. But I liked how much quicker these were to cook.
My absolute favorite version of fried bacon eggs is still the one I made a few years ago, which you can view here. The photo of my favorite version is below. In that version I was able to have a runny egg yolk because the bacon is only in the coating and it’s precooked, so you only need to fry the eggs for less than a minute.
Fried Bacon Wrapped Eggs
4 soft boiled eggs
8 strips of bacon
1 cup of italian seasoning breadcrumbs
1 raw egg
1. Wrap each egg carefully with two strips of bacon. Make sure to tuck ends in so that the bacon stays secure and covers the entire egg. I found it best to wrap one piece horizontally and the second piece vertically.
2. Heat pan being used for frying with oil, about 1 1/2 to 2 inches deep.
3. Beat raw egg in a small bowl and set aside. Place bread crumbs in separate bowl and set aside.
4. Take bacon egg and dip in raw egg. Then dip into bread crumbs until fully coated. Gently place into hot oil. Cook for a few minutes on each side until breadcrumbs turn brown and bacon is cooked. You may want to do a test egg that you can cut open to check the doneness of the bacon to determine the number of minutes you need to fry your remaining eggs as it is hard to see when the bacon is done cooking. Serve immediately.