UntrainedChef
Egg and Bacon - breakfast, egg recipe

Egg and Bacon

20 min
2 portions

Crispy bacon, a perfectly fried egg, and fresh bread — hard to beat this as a morning plate.

Instructions

  1. 1

    Put the bacon in a cold frying pan, then turn the heat up to medium-high. Add a little margarine if needed. Fry the bacon until crispy and golden, turning it several times — keep an eye on it so it doesn't burn. Halve the tomato and add it to the pan alongside the bacon. Let it cook until soft and lightly browned. Lift the bacon out and let it drain on some paper towel, and set the tomato aside.

  2. 2

    Rinse out the pan and heat it up again with the rest of the margarine. Once the margarine is foaming nicely, it's hot enough. Crack the egg and let it slide gently into the pan so the yolk stays whole. Turn the heat down and fry until the white is just set but the yolk is still runny.

  3. 3

    Put a slice of fresh or toasted bread on a plate, lay the bacon on top, then place the fried egg over it. Grind a little pepper over everything, and serve with pickled gherkins if you like.

Per average serving

2.6k
Calories
kcal
175.5
Protein
g
54.4
Carbs
g
189.6
Fat
g
9.1g
Fiber
11g
Sugar
7610mg
Sodium

Tips from the kitchen

  • Starting the bacon in a cold pan lets the fat render out slowly, so you get crispy strips instead of edges that scorch before the middle cooks.
  • Put the tomato halves cut side down first so they get a bit of color, then leave them alone. Moving them around too much makes them fall apart.
  • Wipe the pan after the bacon. The leftover browned bits will burn under the egg and leave dark flecks on the white.
  • Wait until the margarine foams before the egg goes in. Too cool and the white spreads out thin and rubbery instead of setting around the yolk.
  • Drop the heat right after the egg hits the pan. High heat browns the bottom and overcooks the yolk before the white is done.

Ways to vary it

  • Swap the wholegrain bread for a thick slice of sourdough if you want more chew under the egg.
  • A few shavings of cheese over the warm bacon before the egg goes on melts into everything. Cheddar or a sharp white work well.
  • If you like more heat than pepper gives, a dash of hot sauce over the runny yolk is a good move.

Storage & leftovers

Honestly this is best eaten right away while the yolk is runny and the bacon is crisp. If you must keep it, the bacon and tomato hold for a day in the fridge in a covered container, but the fried egg goes rubbery once reheated. Warm the bacon in a dry pan for a minute rather than the microwave, which softens it.

What to serve with it

Pickled gherkins on the side cut through the bacon fat nicely. A mug of strong coffee or tea is all else you need.

UC
By Untrained ChefPublished 3 May 2026 · Updated 11 July 2026

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