We always feel a bit like royalty when we start our day with bacon and eggs. We are forced to add that half a day later our whole house still smells like bacon. However, apparently that doesn’t even have to be the case. Because did you know that you can make eggs with bacon in the oven?
That’s what we call #genius. Because while the eggs and bacon are in the oven, you have plenty of time to make coffee. Or read a newspaper. Or read a few articles on Culy (recommended)…
Eggs with bacon in the oven
How it works? First of all, preheat the oven to 230 degrees (or the highest temperature your oven can handle). Take a baking tray with a raised edge and arrange the bacon slices over the entire baking tray, with equal pieces in between.
Place the bacon in the warm oven for about 8 minutes, or until the bacon pieces start to curl slightly. Keep in mind that thin bacon cooks faster than thicker slices. Then remove the baking sheet from the oven (wear oven gloves, please!) and arrange the bacon on one half of the baking sheet. On the other half you now have room for the eggs.
Beat the eggs on the empty half of the baking sheet. Do this as soon as possible after you take it out of the oven, so that the baking sheet doesn’t get the chance to cool down too much.
Return the baking sheet to the oven for a few minutes, until the egg whites set nicely. This will take about 2-5 minutes, depending on your oven. Tip: keep an eye on this once and note the oven times for subsequent times. The following also applies here: the more runny you prefer the egg yolk, the less time the eggs and bacon have to be in the oven.
Finally, remove the eggs and bacon from the oven and scoop the eggs onto a plate with a spatula. Don’t forget that generous pinch of salt & pepper, spread a nice toast of sourdough bread with it and above all: enjoy.
Source: Culy by culy.nl
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