Bread & Breakfast

Bacon and egg breakfast: a surprising twist

Bacon and egg breakfast: a surprising twist |

Half a year after switching from Dream Satellite TV to Cignal HD Satellite, and after half a year of Food Network, I now watch more Law & Order: SVU and NCIS reruns than Food Network. Food Network Asia incorporates shows from Cooking Channel but I wish we had Cooking Channel instead and never mind Food Network. If it weren’t for Alton Brown’s Good Eats, Ina Garten’s Barefoot Contessa and Giada de Laurentiis’ Giada at Home, I’d skip Food Network shows altogether (the Cooking Channel shows are so much better). I’m so quick to press the remote button whenever I see Rachael Ray and Bobby Flay. Any other show would do. Seriously. Even Power Puff Girls is more entertaining.

What I do enjoy with Food Network are the five-minute segments of The Best Thing I Ever Ate between shows. And it was from one of those segments featuring Tyler Florence that I picked up the idea for this dish. The classic bacon and egg combo given a new twist. Instead of fried egg sunny side up, it’s fried and breaded boiled egg — with the yolk still runny so that you get a burst of yellow puddle when you cut through the egg. And, instead of crisp bacon rashers, it’s a crispy chunk of bacon. I had to go all the way to Shopwise Libis for unsliced panchetta to make this. But the trip was totally worth it as it was truly a unique bacon and egg experience.

Bacon and egg breakfast: a surprising twist
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Author: Connie Veneracion
  • 1 cup pan-roasted onions and peppers
  • 2 chunks slab bacon (doesn’t have to be panchetta but has to be unsliced)
  • 2 eggs boiled (firm whites, runny yolks) and shelled
  • 1 egg white beaten
  • 1/3 cup panko
  • 3 cups cooking oil for frying
  • bread to serve
  1. Preheat the oven to 475F at least 10 minutes before you start anything. Due to the small amount of food to be cooked in the oven, so as not to waste gas, I used the turbo broiler which I still preheated.
  2. Broil the bacon in the very hot oven until crisp. Depending on the size of the bacon chunks, this can take anywhere from 10 to 15 minutes.
  3. While the bacon broils, prepare the rest of the components of the dish. Spoon the pan-roasted onions and peppers on two plates. Set aside.
  4. Heat the cooking oil in a small pan. Why small? So that the oil is least three inches deep.
  5. Roll the shelled boiled eggs in the beaten egg white then roll in panko. Fry over very high heat for about 15 seconds or just until the panko browns. You’re creating a crust but you don’t want the yolks to get cooked through. A lot of my panko fell off during frying so you might want to flour the eggs before rolling in egg whites. Might help keep the panko from falling off.
  6. Assemble your dish. Place the egg on top of the pan-roasted onions and pepper. Arrange the crisp bacon on the side. Serve with bread and relish the richness of this dish.
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