Bacon and eggs are the classic American breakfast. First you make this, then you make our recipe for perfect scrambled eggs. Put those two together and the result is a very satisfied tummy. That little teaspoon of oil is the difference between uneven amateur bacon, and perfect restaurant style American bacon. While bacon is usually made from side and back cuts of pork, in the United States, it is almost always prepared from the belly of the pig ( and is thus referred to as "streaky", "fatty", or "American style" outside of the US and Canada).
Ingredients
1/4 lb bacon
1 teaspoon oil
Put the teaspoon of oil in a spacious frying pan and set the heat to medium high.
Lay your bacon out flat. Now cut it in half for easier handling in the hot pan.
When oil is HOT add in bacon one piece at a time, be sure to not overcrowd the pan, there should be one layer of bacon in the pan. Overlapping pieces make for chewy uncooked sections of fat in the bacon.
As bacon sizzles, flip over pieces as the underside gets brown and crispy.
Serve warm, feeds two people but I could easily eat all that bacon myself.
"There is: bacon ice cream; bacon-infused vodka; deep-fried bacon; chocolate-dipped bacon; bacon-wrapped hot dogs filled with cheese; brioche bread pudding smothered in bacon sauce; hard-boiled eggs coated in mayonnaise encased in bacon — called, appropriately, the 'heart attack snack'; bacon salt; bacon doughnuts, cupcakes and cookies; bacon mints; 'baconnaise', which Jon Stewart described as 'for people who want to get heart disease but are too lazy to actually make bacon'; Wendy's 'Baconnator' — six strips of bacon mounded atop a half-pound cheeseburger — which sold 25 million in its first eight weeks; and the outlandish 'bacon explosion' — a barbecued meat brick composed of 2 pounds of bacon wrapped around 2 pounds of sausage."
— Arun Gupta
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