Fried Rashers of Bacon and Poached Eggs is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic breakfast or supper dish of fried bacon rashers (slices) served with poached eggs. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Rashers of Bacon and Poached Eggs.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED RASHERS OF BACON AND POACHED EGGS.
802. INGREDIENTS.—Bacon; eggs.
Mode.—Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly.
Time.—3 or 4 minutes. Average cost, 10d. to 1s. per lb. for the primest parts.
Sufficient.—Allow 6 eggs for 3 persons.
Seasonable at any time.
Note.—Fried rashers of bacon, curled, serve as a pretty garnish to many dishes; and, for small families, answer very well as a substitute for boiled bacon, to serve with a small dish of poultry, &c.
Arrange the bacon rashers in a frying pan. Place the pan on the hob and fry the bacon, turning 2 or 3 times, until the bacon is done to your liking.
In the meantime, prepare the poached eggs according to the recipe. Arrange two rashers of bacon on warmed serving plates, top with two poached eggs per portion and serve.
