Tocino y Huevos
Desayuno17 min2 porcionesFácilSobre esta receta
Una clásica guarnición de desayuno estadounidense atemporal — tocino crujiente frito en sartén emparejado con huevos perfectamente cocidos con la yema hacia arriba. Simple, satisfactorio e infinitamente confiable. Este método clásico te da blancos con bordes dorados, una yema líquida y tocino que es crujiente sin quemarse. Listo en menos de 20 minutos con solo una sartén.
Instrucciones
- 1
Take the Eggs out of the fridge 10–15 minutes before cooking. Room-temperature eggs cook more evenly and are less likely to crack in the pan.
- 2
Lay the Bacon strips in a single layer in a cold Skillet — do not preheat the pan first. Starting cold renders the fat gradually, giving you evenly crispy bacon without burning.
- 3
Place the Skillet over ^[medium heat]. Cook the bacon for 4–5 minutes on the first side, until the edges start to curl and the underside is golden brown.
- 4
Flip the bacon with Tongs and cook for another 3–4 minutes on the second side until it reaches your desired crispiness. For thick-cut bacon, add 1–2 more minutes per side.
- 5
Transfer the cooked bacon to a plate lined with paper towels to drain. Let it rest for 1–2 minutes — it will crisp up further as it cools.
- 6
Pour off most of the bacon fat from the Skillet, leaving a thin coating (about 1 teaspoon) behind. For richer eggs, add 1 tablespoon of butter now. Keep the heat at ^[medium-low].
- 7
Crack each egg into a small bowl or Ramekins first — this prevents shell fragments from getting into the pan and gives you control over the yolk placement.
- 8
Gently slide the eggs into the Skillet one at a time. Season with a pinch of salt and freshly ground black pepper. For sunny-side up: cook uncovered for 2–3 minutes until the whites are fully set but the yolk is still glossy and runny. For over-easy: cook 2 minutes, then gently flip and cook 30 seconds more.
- 9
Slide the eggs onto a plate alongside the bacon. Serve immediately — eggs wait for no one.
