How to Cook an Egg & Bacon Ring





Introduction: How to Cook an Egg & Bacon Ring

My second Instructable! I got inspiration for this in a breakfast cookbook, but in was baked in a muffin tin in the oven. I prefer to use the frying pan so I came up with an idea to make an egg & bacon ring.

They're REALLY yummy.

Step 1: What You're Going to Need...

To make these savoury breakfast treats, you'll need a couple of ingredients & utensils:

Frying pan
Egg ring
Knife & fork

Parsley (optional)
Pepper (optional)
Salt (optional)

The last three, they're just for garnish. But it's up to you what you have on your egg & baco ring.

Step 2: Bacon!

Ok, it's time to cut the bacon into strips (to line the egg ring).
Use the knife to slice it into strips, the same or larger width than the egg ring.
How many strips you need depends on what size bacon you use. I needed 2.
MAKE SURE YOUR BACON IS LONGER THAN MINE!! It will shrink in the fry pan. I had to fry a new piece, my original was too small.

Step 3: Now to Fry the Bacon.

Time to fry!
Make sure you don't cook it 'till it's too crispy. It needs to still be flexible so you can wrap it around the egg wring.
What's the point in this step? If you don't pre cook the bacon, it will be raw despite it being cooked with the egg.
Source? Personal experience. (Bleugh)

Step 4: Lining the Egg Ring.

Ok, so take the bacon out of the pan and put it on the inside of the egg ring.
It's as simple as that!

Step 5: Eggs!

Now, take the egg and crack it into the bacon-lined egg ring.
When one side looks ready to flip, get the knife and cu around the edges of the bacon, to seperate it from the egg ring. Now lift off the egg ring with the tongs.

Step 6: Serving.

Your egg & bacon ring is only four simple steps away!

Put the egg & bacon ring onto a plate. (Or should you?)
Now put some parsley, salt, pepper and any other seasoning onto the egg.
Now put a knife and fork onto the plate.
Now take a bite!

You will soon find that it's egg-cellent*. (I just couldn't resist!)

*Bacon-cellent just didn't seem to work.



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    We have a be nice policy.
    Please be positive and constructive.




    To the ones doubting the existence of bacon in this recipe:

    You'll not in the photo in Step 2 that the packet from which the meat came is labelled bacon. Also, I have often encountered bacon that looks like that. It's still bacon, still tastes like bacon, still feels like bacon, so what's not to love?

    Spark master, that's streaky bacon. There's also eye bacon and others.

    Drapo, I'm from New Zealand and I know virtually nothing about kiwis.

    This delicious thanks

    err thats ham

    same animal same process(maybe) different part of sir pig.

    looks tasty enough though.

    bacon looks like this


    Not in Australia it doesn't :)

    The bacon used here is the "eye" of the full strip or middle rasher, aka(as it says on the pack) the short cut.


    Nope you have cured pig which is a ham or smoked (insert name of pig part/animal part.

    fromthat article

    The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated to prevent trichinosis,[4] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[5]

    What you mistakenly call rashers IS bacon. everything else is just cured/smoked pig. (most of which are great fied up next to an egg or by themselves on a nice toasty bread with a dab of jam or maple syrup, or real bacon)

    Sorry We are American so we must right.........of course we also call some mouth wash Beer and still haven't come to grips with FOOTBALL that you must never touch with hands during play of game.........We also never stand in a CUE that is for records or cd's in a player we Stand In Line.

    And even amongst ourselves we argue. Thirsty, ask for a soda in NYC , but POP in New England and elsewhere(depending). Soda after all is carbonated water only.

    And if you want a drink of water in NY you ask for the water fountain in New England pople will have you looking for a Park where you will find a huge public water display. What you really want is a bubbler!!!!

    Althings aside I guess I can beak down and call it bacon, but it sure looks like a cured ham to me!!


    Seriously, just make it with any bacon and it tastes the same. Also, it tastes good. Aussies have their own way... and we don't play football without touching the ball with hands. Try searching AFL (aussie football league).
    It works for us!


    Doncha just love the English language?


    Listen sunnyboiy, I doneneva play widt da nGlish Langwidge. Born here in NYC weeze gotdsz our waya of speek'n

    to quote some guys n hoboken

    please see here


    Damn ... there's no "like" button