- How to get crispy bacon?
- Start with a cold pan. This allows the fat to render out slowly before the meat sears.
- Runny or hard yolk?
- Chef's choice, but a runny yolk creates a natural rich sauce for the burger.
- Cheese options?
- Cheddar is classic, but Gruyere adds a nice nutty flavor that pairs well with bacon.
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Rehydrated Kurut Dip with Dill & Olive Oil
Braised Short Ribs (Galbi-jjim Style)
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Spiced Honey Cake
Molten Chocolate Lava Cakes
Oven-Roasted Sausages with Mustard
Seafood Pasta with Cuttlefish (Fideuà)
Vegetable Haleem Stew
Blue Cheese Croissants
Old-Fashioned Chocolate Fudge Cake
Creamy Yogurt Curried Squash (Tinda Masala)
Spicy Biltong Salad with Lime
Indonesian Sweet Pancake (Martabak Manis)
Spicy Turkish Vegetable Shakshuka (Şakşuka)
Danish Pork Meatballs (Frikadeller) with Gravy
Creamy Cauliflower & Swiss Chard Soup
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The Ultimate Breakfast Burger with Crispy Bacon & Egg
This dish is a study in lipid management and Maillard reaction. We utilize the rendered pork fat (bacon grease) to fry the eggs, imparting a smoky flavor profile. The interplay of textures—crisp bacon, soft brioche, runny yolk, and melted cheese—creates a sensory experience where the yolk acts as a secondary sauce for the burger.
Ingredients
2
pcs
Brioche or Hamburger Buns
2
large
Eggs
4
slices
Thick-cut Bacon
2
slices
Mild Cheddar Cheese
1
tbsp
Unsalted Butter
1
tsp
Salt
0.5
tsp
Black Pepper
2
tbsp
Ketchup
2
tbsp
Mayonnaise
Shopping List (0)
Equipment Needed
- Cast Iron Skillet: Retains heat well for searing the bacon and toasting the buns evenly.
- Spatula: A wide metal spatula helps flip the eggs without breaking the delicate yolks.
Allergen Information
Gluten
Dairy
Eggs
Instructions
1
✓
Heat a skillet over medium heat and fry the bacon slices until crispy and golden brown, about 3-4 minutes per side.
Tip: Starting with a cold pan helps render (melt) the fat slowly before the protein cooks, resulting in crispier bacon.
2
✓
Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
Tip: Reserve the bacon fat! It has a higher smoke point than butter and adds savory depth to the eggs.
3
✓
Crack the eggs into the bacon fat (or butter). Fry sunny-side up. Season with salt and pepper.
Tip: Using a lid for the final 30 seconds steams the top of the whites (albumin) so they set without needing to flip the egg.
4
✓
Slice the buns and toast the cut sides in a dry skillet until golden brown.
Tip: Brioche has high sugar content. It caramelizes (and burns) much faster than standard white bread, so watch closely.
5
✓
Spread mayonnaise on the bottom buns, then layer with cheddar cheese, crispy bacon, and the hot fried egg. Drizzle with ketchup.
Tip: Layering the cheese under the hot egg ensures it melts from residual heat without needing extra cooking.
6
✓
Serve immediately while warm, allowing the yolk to run when bitten into.
Tip: The runny yolk provides moisture and richness; if overcooked, the burger will feel dry.
Recipe FAQ
Ingredients
- 2 pcs Brioche or Hamburger Buns
- 2 large Eggs
- 4 slices Thick-cut Bacon
- 2 slices Mild Cheddar Cheese
- 1 tbsp Unsalted Butter
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 tbsp Ketchup
- 2 tbsp Mayonnaise