Bacon, Egg, and Cheese of the Gods
October 17, 2011 Leave a comment
For the strength to defeat your enemies, begin with bacon.
Specifically, fry up two slices of thick-cut bacon in a big cast-iron frying pan[FN1]. When they’re done, put them aside and turn down the heat as low as it’ll go.
While the bacon is cooking, in a smaller non-stick pan, fry an egg to your liking in olive oil. When the egg is done, cut the heat and put the egg aside with the bacon. Then pour the eggy olive oil into the cast-iron pan. Don’t worry, it won’t spatter; hot oil + hot oil is safe, unlike hot oil + water, which will really f*ck up your day.
Alternatively, you can also fry the egg in the bacon grease if you’d prefer not to have to clean two pans.
Anyway, now you’ve got a fried egg, two cooked strips of bacon, and a whole lotta grease. What shall be done with the latter? That’s the clever part. Take two slices of bread and place them into the frying pan. Turn up the heat to medium-high. Move the bread around so it soaks up the melted oil. Then place slices of cheese on one of the pieces of bread. When the cheese starts to melt, put the egg and bacon on top of it, followed by another slice of cheese, followed by the other piece of bread. If you’re particularly skilled with a spatula, you can flip the sandwich to evenly melt the cheese and seal in the bacony, eggy goodness. (I am not this skilled.)
Enjoy, but slowly; when such immense power is concentrated in such a small space, our human digestive systems will have trouble handling it.
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[FN1] A well-seasoned cast-iron frying pan is an indispensable part of any kitchen. You can cook practically anything in it, and as it builds up seasoning, it will never rust. They’re practically indestructible, and won’t give you Alzheimer’s like aluminum cookware will.