Bacon and Eggs

     The recipe is easy to prepare Easy The recipe has received 4,7 point. 4,7 point (of max 6) in average from 3 readers The recipe have had 9348 readers! 9348 total readers
Bacon and Eggs have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 212,4 kcal ......Protein: 13,3 g ......Fat: 17,6 g ......Saturated fat: 5,65 g ......Carbo: 0,2 g ......Fiber: 0 g .....Sodium: 468,28 mg .......Price : 7,49 .- kr


1 serving

2 eggs
5 to 6 thin bacon slices

More facts about The recipe

Photographer: Knut Pettersen
Category: Smårett
Country: England
Back too the Norwegian versionClick for the Norwegian version
Bacon and Eggs.


Warm up frying pan slowly. It must not be too warm. Place the bacon slices in the pan. Fry them well on both sides but not too crisp, best results if turned frequently. Take the bacon slices out and place them on a warm plate.

Beak eggs into pan with bacon fat, turn the heat up and let the egg whites cook until stiff. Take the eggs up into the bacon plate. If they remain in the pan too long, the yolks and white of the eggs will become tough.

Bacon and eggs can be served also as bacon and scrambled eggs. In that case, first whip the eggs with 1 tablespoon cold water before pouring over into the bacon fat pan. Life and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked through but is still glossy and moist.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen

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