Bacon and Eggs is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic breakfast dish of bacon and eggs cooked with strong stock. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon and Eggs.
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This is a classic recipe for a Victorian version of Bacon and Eggs that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BACON AND EGGS.—Cut a quarter of a pound of streaky bacon into thin slices, and put them into a stewpan over a slow fire; while cooking, turn them frequently: when sufficiently dressed, pour the melted fat of the bacon into a dish, break over it six eggs, and two spoonfuls of gravy and a little salt and pepper; stew the whole over a slow fire, and serve.
Modern Redaction
Ingredients:
225g streaky bacon rashers
6 eggs
2 tbsp gravy or strong stock
salt and freshly-ground black pepper, to taste
Method:
Heat a large frying pan over low heat, add the bacon and cook until the rashers render their fat. Remove the bacon and set aside to keep warm. Crack the eggs into the bacon fat, stir in the gravy or strong stock and season to taste. Fry until the eggs are done to your liking, then serve two eggs and a few rashers of bacon per portion.
