Bacon and eggs, the Kiwi way
Three rashers of streaky bacon, two fried eggs, a slab of buttered toast, and a wedge of grilled tomato. The breakfast every Kiwi household has cooked a thousand times — done properly.
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The Method
5 steps-
1
Heat a heavy frypan over medium heat — no oil; the bacon will render its own.
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2
Lay the bacon flat in the dry pan. Cook for 3-4 minutes a side until the fat is golden and the edges are crisp. Move to a warm plate.
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3
Lay the tomato halves cut-side down in the bacon fat. Cook for 2 minutes until coloured, then flip, season, and cook another minute. Plate them up.
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4
Crack the eggs into the same pan over medium-low heat. Cook 2-3 minutes for soft yolks; tilt the pan and spoon hot fat over the whites if you like the tops set.
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5
Toast and butter the bread while the eggs finish. Plate everything together, season the eggs and tomato, and eat immediately.
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