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Eggs with bacon

Eggs and Bacon

A quick, satisfying, and delicious breakfast you can throw together in minutes. Eggs and bacon is a classic morning staple here in the States, and it couldn't be simpler to make. It fills you up and gives you the energy to power through the day, and the ingredients are easy to find year-round. It's a great way to add a little variety to your breakfast rotation.

Anna

Recipe author

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Composition / ingredients

Servings:

Eggs

Bacon

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 14 g

Fats 44 % 12 g

Carbohydrates 4 % 1 g

230 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Gather your ingredients. Use fresh eggs and raw bacon (regular, uncured strips work great); you can also swap in smoked bacon or pork belly. Have salt and pepper on hand. No cooking oil is needed, since the bacon renders plenty of its own fat. Set out a skillet that's good for frying.
Step 2:

Heat the skillet. There's no need for butter or oil here, since the bacon is fatty enough on its own. Lay the raw bacon strips in the hot pan. After 20–30 seconds you'll be able to flip them. For crispier bacon, keep the heat high; for a softer bite with less of a crust, cook it over medium heat.
Step 3:

Push the bacon toward the edges of the pan and gently crack an egg next to each strip, keeping the yolks intact. Season with salt and pepper to taste. This is a good spot to get creative, adding a different kind of pepper or a flavored salt.
Step 4:

Cook the eggs and bacon until the whites are set. Serve right away, while everything is hot. A slice of fresh bread and a cup of freshly brewed tea or coffee round out the meal.

Here's a fun bit of history behind America's classic bacon-and-eggs breakfast: it traces back to Edward Bernays, the nephew of Sigmund Freud and a man often called the father of public relations. In the 1920s, Bernays asked a doctor working at his agency whether breakfast should be light or hearty. The doctor answered that a hearty breakfast was probably healthier. Bernays then rounded up around 4,500 more doctors to back the claim and got newspapers to run stories touting the benefits of a big breakfast. He didn't do it out of concern for anyone's health, though; the Beech-Nut company, a major bacon producer, had paid him to. Bacon sales soared, and Bernays reportedly kept a thank-you letter from Beech-Nut's president to prove it.