|70 g||Bacon Stripes|
Bacon tastes particularly good with scrambled eggs, fried eggs or club sandwiches and also gives other dishes a particularly savoury aroma. Bacon is available in slices of varying thickness, although the weight may vary slightly. I used four strips of about 70 g bacon for 2 portions. The weight of the roasted bacon is reduced by approx. 50 g. The dripping from the bacon can be used for frying. To make the bacon particularly crispy, preheat a pan without adding fat. To check whether the pan is hot enough, add a drop of water to the pan. If the drop of water evaporates immediately, the pan is hot enough. Place the bacon in strips next to each other in the pan and fry at the highest temperature until the underside begins to brown. Only when the bacon is easy to turn without sticking to the bottom of the pan is it best to turn the bacon with a fork. Set the temperature back to medium and fry the bacon crispy from the other side. The bacon contracts wavily, as can be seen in the picture above. Remove the bacon from the pan and place it on paper towel to drain. Bacon can also be used chilled to decorate food.