How to Cook an Egg & Bacon Ring




About: I love everything radio control, food, drink, cooking (especially), eating, technology, and everything that flies.

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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    36 Discussions

    St Jimmy

    6 years ago on Introduction

    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.

    1 reply
    spark master

    6 years ago on Step 3

    err thats ham

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

    looks tasty enough though.

    bacon looks like this

    7 replies
    loopspark master

    Reply 6 years ago on Introduction

    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.


    spark masterloop

    Reply 6 years ago on Introduction

    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!!


    tclemmospark master

    Reply 6 years ago on Introduction

    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!

    spark masterloop

    Reply 6 years ago on Introduction

    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

    spark masterloop

    Reply 6 years ago on Introduction

    Actually "Canadian Bacon" a la wikapedia, ws only concieved in the 1800's.

    from wiki


    A Canadian ham and bacon curer, William Davies, developed the bacon[3] and his idea was taken on by people from Wiltshire, England who had emigrated to Canada.

    After they had successfully manufactured peameal bacon and turned it into a Canadian family favourite, it could be bought even in a local grocery store or butchers.

    That being said smoked pork bacon as we think it here IS bacon and Canadian Bacon is an unsmoked brined pork product, as is a cured ham.

    all are yummie, but bacon is what American use not that pork made from socialized medically covered pig from over the border. (but hey the viagra there IS way Way cheaper, and you can get medicinal weed if you actually need it).

    Might retie there then import bacon to Canada from Iowa.....mmmm bacon.

    got 4 pounds inthe fridge wait'n for a griddle.....


    6 years ago on Step 6

    Egg-cellent........ Indeed!


    6 years ago on Introduction

    Instead of using a metal ring try frying them inside a circle of capsicum. I've done that with eggs and tomato. Really yummy :)

    1 reply

    Reply 6 years ago on Introduction

    Great idea! You could make a bacon-and-capsicum egg ring! That will be my next breakfast.

    I like this a lot! Sounds like something even the kids would enjoy doing in the kitchen! Thanks!


    6 years ago on Introduction

    I'm Canadian, too. It's peameal bacon without the cornmeal coating. Probably very dry too since it's sliced, not a whole piece, roasted then sliced. Too bad - good stuff!


    6 years ago on Introduction

    I'm Canadian and this is definitely not Bacon, nor Canadian Bacon. It has nothing to do with bacon, it's certainly ham and it is a dishonor to call it Bacon ! Sorry !

    1 reply

    Reply 6 years ago on Introduction

    The packet states that it is Short Cut Rindless Bacon.
    (Small Text - Made from 87% pork. That is one to laugh about.)