Bacon-Breaded Eggs
There are boiled eggs and there are these "baconfied" fried eggs that are first boiled and then dredged in a breadcrumb bacon coating and fried until hot and crispy. This recipe is a favorite among my friends and family - they can't get enough of them!
Ingredients
- 4 tbsp flour
- 1 beaten egg
- 1 cup Italian breadcrumbs
- 2 cups vegetable oil, for frying
- 8 strips of bacon
- 4 eggs, boiled to desired doneness, cooled and peeled (see note)
Instructions
- Place the flour, the egg, and breadcrumbs in three separate bowls which you will use to coat the eggs before frying.
- In a small saucepan, heat the vegetable oil over medium-high heat. While the oil heats, cook the bacon in a skillet until it's crispy. Finely chop the bacon and add it to the bowl with the breadcrumbs and stir to combine.
- To prepare the eggs, first coat them in the flour, followed by the beaten egg, and then, holding the egg in one hand, scoop up some of the breadcrumb and bacon mixture with your other hand and sprinkle it all over the egg. Next, coat the egg with more beaten egg and coat it one more time with the breadcrumb and bacon mixture.
- Fry the eggs, one at a time, for 10-20 seconds. Turn the egg in the oil and fry it until all sides are brown and crispy, another 10 to 20 seconds. Transfer the egg to a plate lined with a paper towel to drain. Repeat with the remaining eggs. Serve the eggs warm.
Notes
- This recipe works for both soft-boiled eggs and hard-boiled ones. I like to use an egg timer* when I boil eggs so they turn out perfect each time. You can cook the eggs ahead of time and keep them in the refrigerator until you're ready to fry them.
- Recipe adapted from The Novice Chef
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!