Fried bread isn’t exactly something you need a recipe for, but sometimes the simplest things are the best!
What exactly is a “naughty breakfast”?
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I’m referring to the fact that this bread is fried in bacon fat. However, it isn’t a truly naughty breakfast because it’s been made clear that bacon fat is not a bad thing (if it comes from a humanely and properly raised pork product). I personally only buy the best quality bacon and those without sugar, nitrates or nitrites.
When you fry bread in bacon fat, it soaks up all that flavor and becomes crispy! Then all you need is a fried egg to top it off. Maybe some square sausage, potato scones and black pudding?
I know now that it’s all my father’s fault, “Try some fried bread”, he said. I was only a little girl, how was I to know? I tried it and I loved it. That was it, I was hooked.
Meet my crazy Dad and his favorite pasta!
This isn’t only a British thing, though; I hear they’re naughty “down south” too, so I’m in good company. Even Bon Appètit featured an article named, 15 Ways to Use Bacon Fat.
You could serve fried bread with dippy eggs, too.
I haven’t had fried bread in years, honest. So if I only make it, say–once a year, then it’s okay, right? I’d say it’s perfectly permissible to be naughty once in a while.
Excuse me while I go mark my calendar.
Do you know how to make proper beans on toast?
And don’t forget to mark yours; make this soon!
Fried Bread (British Style)
FULL PRINTABLE RECIPE BELOW
- leftover bacon fat (I use naturally cured, nitrate/nitrite free) – or fry some bacon to keep the fat
- bread, preferably homemade
- egg
- salt and pepper, to taste
Fry the bacon, reserving the fat in the (preferably cast iron) pan.
Next, fry the bread and egg in the bacon fat, side by side. The bread should turn a lovely golden brown color; cook the egg as desired (or you can soft-boil it, poach it, etc.)
Place the fried bread on a plate and top with the egg, and a side of bacon.
Serve immediately with a steaming, hot mug of tea.
If you’re into fried eggs for breakfast, you may also be interested in my recipe for potato scones (which aren’t really scones at all). These are also incredibly delicious when fried in bacon grease!
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Fried Bread: a Very Naughty Breakfast--but oh, so Worth it!
A British style breakfast.
Ingredients
- 1 Tbsp of leftover bacon fat (I use naturally cured, nitrate/nitrite free) - or fry 2 rashers of bacon and use the fat
- 1 slice bread, preferably homemade
- 1 egg, cage free, organic
- salt and pepper, to taste
Instructions
- Put the bacon fat in pan (preferably cast iron).
- Fry the bread and egg in the bacon fat, side by side. The bread should turn a lovely golden brown color. Cook the egg as desired (or you can soft-boil it, poach it, etc.)
- Place the fried bread on a plate and top with the egg, and a side of bacon.
- Serve immediately with a steaming, hot mug of tea.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 408Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 243mgSodium: 1457mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 28g
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[…] Another delicious recipe to go with that runny egg: Fried Bread. […]
I love the light-hearted way you present your recipes and ideas in your blog. Very refreshing and just downright fun! I’m thinking I might need to eat a naughty breakfast before long!
Thank you so much, Carol! I really needed to read something nice right now! Your timing is impeccable. 💜 I hope you do try this, soon! :)
and brown sauce. Only barbarians dont have British brown sauce on it
There is no such thing as nitrate/nitrite free bacon, not even naturally cured. What naturally cured means is that celery juice was used for the curing and celery juice is naturally high in nitrates/nitrites. The federal government requires bacon to be cured in the chemical form of nitrate in order to be allowed to use the word “cured” on the packaging, otherwise it has to say uncured. If there were no nitrates in your bacon, then it wouldn’t retain it’s pink/red coloration for very long and by the time it got to the grocery store, you wouldn’t want to buy it. It is the nitrates that fix the color in addition to preserving the meat and preventing harmful bacteria from taking up residence. Bacon without nitrates=death.
Hi Joseph, yes, there are natural nitrates in the bacon I buy, but I’m not so sure that everything you wrote is correct. First of all, the FDA’s history of decision-making leaves a lot to be desired, so their regulations are not something I trust. Secondly, I make Italian bacon (pancetta) and do not use any nitrates. I’m still kicking. 😊
Why bacon without nitrates = death, exactly? I live in Ukraine where we eat pork fat lightly cured with salt for about 5 days, without any nitrates. I personally eat it almost every day. Sometimes I make it myself. All that is required is raw pork fat and salt. I haven’t heard of any case of botulism from eating “salo” which is our name for pork fat. It is an integral part of our culture and has been for hundreds of years. Clostridium botulinum, a bacterium responsible for botulism requires anaerobic (air free) environment. In a vacuum sealed pack it is a possibility but not in the open air. And BTW pork fat phobiacs, about 47 % of pork fat is oleic acid. Olive oil which everyone considers healthy has 70%. So why be afraid of bacon? And as for the nitrates, natural nitrates are in a lot of foods. Parsley, beetroots have astonishing amounts. That’s why athletes drink beetroot juice to increase performance.
I LOVE, LOVE, LOVE your comment, Tania! In fact, I recently saw an article stating that science has claimed that pork fat is one of the healthiest foods, now! Not that I needed to hear, it, but others, like Joseph, do. You have to understand that something has gone very wrong in our US food culture. The FDA is very much to blame in many aspect (in my opinion). They tell us that poisons are safe, when they are illegal in the rest of the world, and warn us about issues that are non-issues in the rest of the world. I just don’t understand it. Thanks for your comment! CC
You are SO right!
We’re all on Team Pork Fat! haha!
i like your blog
Keep hearing about fried bread, and took a shot on it. Not something you see in America, which is a real shame! Despise eggs, but I’ll eat them like this any day of the week.
OMG, that’s too funny!!! Thanks for letting me know, Kevin! Love that you took the chance :)
I love a bit of fried bread every now and then. Obviously its traditional with bacon in a Full English, but try this for a change: fry a cooking Chorizo sausage slowly in a pan, just before you take it out pierce it and let the extra fat ooze out, then fry your slightly stale (always best for fried bread) white slice and an egg in it…the paprika spices and colours are amazing.
Must be a Dad thing! My dad love a bit of fried bread, it’s not something I ever make now but it looks so tempting there and I think I’ll be having a nice fried egg tomorrow!