Bacon and egg breakfast: a surprising twist

Bacon and egg breakfast: a surprising twist

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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


  • 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.
  • 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.
  • 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.
  • Heat the cooking oil in a small pan. Why small? So that the oil is least three inches deep.
  • 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.
  • 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.