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Classic Bacon and Eggs
Created by: Howcan Team
Ingredients
- 4 strips of bacon
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon of butter
Instructions
- In a large skillet, cook 4 strips of bacon over medium heat until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
- Pour off all but 1 tablespoon of the bacon grease from the skillet.
- Crack 4 large eggs into the skillet and cook over medium heat until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper to taste.
- While the eggs are cooking, toast your bread if desired.
- Using a spatula, carefully transfer the eggs to a plate, along with the bacon.
- Serve immediately with toast and enjoy!
Bacon and eggs have been a classic breakfast staple for centuries, with their origins dating back to ancient Rome. The dish gained popularity in the 1920s when Edward Bernays, a nephew of Sigmund Freud and a public relations expert, promoted it as a hearty American breakfast. The combination of crispy, savory bacon and perfectly cooked eggs has since become a beloved morning tradition. Chefs like Julia Child and Gordon Ramsay have popularized various methods of preparing this dish, from sunny-side up to scrambled eggs. Today, the best versions of this dish can be found in diners and brunch spots across the United States, where the key is to source high-quality, thick-cut bacon and farm-fresh eggs.
15 min
2
350 calories
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