Fried Egg Perfection

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Anything with the word “fried” in it is good in my book. Anything fried in freshly rendered bacon fat is even better. Our new weekend obsession is a heart blockage waiting to happen, but I’ll risk a triple bypass later in life for this baby.

What makes this recipe special are the individual ingredients—so don’t skimp on quality.

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Fried Egg and Bacon Sandwich

You’ll need:

good, thick-sliced bread (I’ve used sourdough, ciabatta, and the best yet, freshly baked no-knead bread)

cheese (I like cheddar or colby jack)

thick-cut bacon

fresh eggs

salt and freshly ground pepper

First, cook the bacon in a skillet and set aside on a paper towel. Leave enough of the bacon fat in the pan to fry your egg/s. Put your bread under the broiler with a slice of cheese on each slice. Meanwhile, crack the egg in a bowl and then carefully pour the egg on the hot skillet. Using a silicone spatula, center the yolk and let the white set for a minute or so. Carefully flip the egg—doing this without breaking the yolk is a little tricky. This is also a lesson in multi-tasking—don’t forget about your bread under the broiler. Take the bread out and arrange the bacon on top. Once the egg has cooked for 30-60 seconds on the second side, carefully slide the egg on top of the bread and bacon. Sprinkle with salt and freshly ground pepper. I like this as an open-faced sandwich because it’s easier to eat with a fork and knife. Either way it’s a phenomenal way to start a Sunday. Or any other day that ends with a Y.

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2 thoughts on “Fried Egg Perfection”

  1. reminds me of home. my dad used to make bacon egg n’ cheese samich. and he used plain ol’ white bread and american cheese! so sure, I make mine like you do now, but I will never forget the simple ones he made 🙂

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