Prep: 15 mins | Cook: 10mins | Ready In: 55 mins
Just the sizzling sound of bacon in a pan is enough to wake us from a deep slumber. If we eat it with pancakes, crumble bits over a salad, or add it to our sandwich, we believe that bacon is the gift that continues to give us joy.
When I heard the word breakfast, the first thing that comes to mind is bacon. And, well, I simply couldn’t help sharing that little technique with others. When you are cooking some bacon for breakfast, this is certainly how to do it. The flour coating melts into the bacon and sort of ‘plumps’ it up and prevents it from shrinking as much as it usually does. The bacon looks just about as amazing as it tastes.
1 pound thick-sliced bacon
1 1/2 cups half-and-half cream
2 cups flour
1/4 tsp salt
1/2 tsp ground black pepper
1/4 pinch white sugar
2 cups vegetable oil for frying
1. Cut bacon strips in half, and put it with the half-and-half into a shallow dish, crisscrossing the bacon in a star pattern. Soak bacon for at least 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
2. Stir together the flour, salt, pepper, and sugar in another shallow dish until blended, and then set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press the pieces into the flour mixture to coat, and then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is covered. The flour does a decent job, however, of stopping the bacon from sticking to one another.
3. In a deep skillet over medium-low heat, heat the vegetable oil. Fry the bacon in batches until browned and cooked to the desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.
Instead of half and a half, you can use whole milk. Use 1 to 2 cups according to the size of your slices of bacon.
Per Serving: 430 calories; 15.3 g protein; 50 mg cholesterol; 696 mg sodium; 25.1 g fat; 34.9 g carbohydrates.
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