Bacon fried eggs (baconfied)
Thursday, June 30, 2011 Review by Brian
(adapted from The Novice Chef Blog)
- 4 eggs
- 4 tablespoons flour
- 1 beaten egg
- 1 cup Italian breadcrumbs
- 8 strips of bacon
- canola oil for frying
- Boil eggs in a small pot of water until they reach desired doneness (if you want runny then cook to soft boil stage; if you hard boiled, then cook to that stage) (I used egg timer). Then remove eggs and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
- When cooled, peel the eggs by gently tapping them. (If you are doing soft boiled, there will be one side of the egg that is easier to peel. There should be part of the egg that does not come out of the shell easily. For this part, use a spoon to get inside the shell in order to help remove the egg from the shell.) Heat 2 cups of vegetable oil in a small saucepan.
- While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.
- Cook the bacon until it is dark red and crispy. Then chop the bacon into small pieces (or put it through a food processor) and add to the breadcrumb bowl.
- Coat each soft-boiled egg in the flour, then coat with the egg. Dump the breadcrumb/bacon mixture onto the egg, trying to get as much of it to stick and coat as possible. Then re-dredge the egg in the yolk and dump more breadcrumbs/bacon onto the egg. I find it easiest to take a handful of breadcrumb mixture and drop it onto the egg rather than let roll the eggs in the breadcrumbs. Place one egg at a time in the hot oil. Turn the egg after about 10-20 seconds to brown on all sides. Remove the egg to a paper towel and continue with the rest of the eggs.
- Serve while warm.