There’s nothing better than crispy bacon served with eggs and a piece of Bread Alone French Sourdough toast and grass fed butter. Aside from a strong Bloody Mary or Mimosa of course.
As a breakfast aficionado, there are several basic skills I had to learn and perfect in order to make perfect breakfast in a cinch. I use to have to call my boyfriend to ask him how to make crispy bacon. Now I’m a pro at making this breakfast staple. So how do you make bacon without burning it? Read on to get the 411.
The first thing is to buy a good cut of bacon. Don’t skimp on the cheap thin stuff. Get it fresh from your butcher or thick cuts in your meat aisle. When you bring home the bacon, let it sit out for a few minutes before you cooking. Let the fat and meat come to the same temperature.
- In a cold cast iron skillet or frying pan, add the bacon, making sure not to crowd the pan. Crowding the pan will steam the bacon instead of fry and you’ll end up with yucky meat.
- Place pan on the stove and turn heat to low to medium-low heat and allow the bacon to cook. Do not turn yet.
- Use tongs to flip the bacon when it begins to curl and cook the other side.
- Flip and turn bacon until evenly browned.
- Transfer bacon to paper towel/newspaper lined plate to drain the fat.
- Save the bacon grease to fry those eggs.
For Chewy Bacon:
- In a cold cast iron skillet or frying pan, add the bacon, making sure not to crowd the pan.
- Pour water into pan just to cover the bottom
- Put bacon on medium high heat. Flip bacon as it begins to cook. Water will evaporate 5 minutes into cooking.
- Lower heat to medium after water boils off and cook bacon until browned. The result will be chewy instead of extra crispy.
- Pre-heat oven to 400 Degrees.
- Place bacon on foil lined bacon sheet.
- Bake bacon for 15-20 minutes
- Transfer to paper towel lined plate to drain and crisp up.