Post by Alison Hein.
Albert Einstein once said, “Things should be made as simple as possible, but not any simpler.” Take bacon and eggs, for example. If you’ve ever eaten undercrisped bacon and overcooked eggs you’ll know what I mean.
My husband, Kevin, makes the best bacon and eggs I’ve ever eaten. Turns out he once worked as a short order cook. So I asked him to make breakfast for me and watched carefully as he chopped, fried, and flipped. Here are the culinary secrets I uncovered:
-Timing is everything.
-Cook the bacon low and slow.
-Don’t crowd the eggs.
On the evening prior, Kevin baked a Russet potato tossed with olive oil and sea salt. In the morning, he got his hash browns going, then started slow-cooking the applewood bacon. Kevin made sure to turn the thick slices several times, keeping them nicely coated with bacon fat as they edged toward a crisped brown. Finally, he cracked the eggs right on the rim of the oversized cast iron frying pan, quickly, then dropped them in one at a time leaving plenty of space between them. After frying the eggs for a minute or two, he gave them a final flip, then cooked them a few seconds longer to over-easy perfection.
I helped him out by making some toast, and by savoring the absolute best kind of breakfast in bed imaginable – one made to order with love and care.
1 Russet potato, baked
1 to 2 tablespoons olive oil
Salt and pepper, to taste
½ teaspoon paprika
4 to 6 slices bacon
For the hash browns, lightly spray a medium-sized heavy frying pan with cooking spray and place on stove over medium heat. Coarsely chop baked potato, skin on, and place in pan. Add a bit of olive oil, salt, pepper and paprika. Cook over medium heat, turning occasionally and adding additional oil as necessary, until potatoes are golden and crispy, about 10 to 12 minutes. When done, turn heat to very low and keep warm.
Start the bacon right after the potatoes are seasoned. Spray a very large heavy frying pan with cooking spray and place over medium heat. Add bacon and cook steadily over medium heat, turning each slice several times, until bacon is browned and crisp, about 10 to 12 minutes. Monitor heat as necessary to keep bacon cooking evenly. Let bacon drain on paper towels, and keep warm until eggs are cooked.
To make eggs, carefully remove excess bacon fat from frying pan, and place back over medium heat. Crack eggs into pan one at a time, making sure to leave enough space between the eggs so the whites don’t run together. Season liberally with salt and pepper. Cook each egg until white is solid, about 2 minutes. Carefully flip egg and cook for another 30 seconds or so. Transfer eggs to plates and serve immediately.
Makes 2 servings.