For those seeking the ultimate crispy bacon, culinary doyenne Mary Berry has unveiled her fail-safe method that guarantees perfect results every single time.
The Secret to Sizzling Success
In guidance from her celebrated cookbook Mary Berry Everyday, the beloved British chef advocates for the traditional pan-frying approach, but with one crucial twist that transforms ordinary bacon into something extraordinary.
The key, according to Berry, is using sunflower oil and a lid. This simple combination is what delivers that desirable, satisfying crunch that elevates the humble bacon rasher from merely cooked to perfectly crisp.
Mary's Method: Step-by-Step
Begin by choosing your bacon – smoked back bacon is recommended for its flavour. You can either leave the rashers whole or chop them into smaller, bite-sized pieces if you're incorporating them into another dish, like her signature crispy bacon rosti.
Heat a tablespoon of sunflower oil in a large eight-inch frying pan until it's properly hot and bubbling. The oil is the secret weapon for achieving extra crunch.
Add the bacon to the pan, cooking it over a high heat. For diced bacon, this will be very quick, while full rashers will need about 10 minutes, requiring a flip halfway through. Crucially, place a lid on the pan to speed up the cooking process and, most importantly, to lock in that essential crispiness.
The Perfect Pairing: Bacon Rosti with Fried Eggs
Mary Berry often pairs her perfectly cooked bacon with a simple yet supremely satisfying rosti and a fried egg. This complete dish requires only basic ingredients and takes mere minutes to prepare, promising to keep you full and happy all morning.
To create the rosti, you will need: one small white onion, 500g of floury potatoes, and two free-range eggs, in addition to the two rashers of bacon and sunflower oil.
After setting your cooked bacon aside, grate your peeled potatoes and chop the onion. Fry the onion in the pan, then cover with the lid, reduce the heat, and cook for 15 minutes.
A vital step for non-soggy rosti: bundle the grated potato into a clean tea towel and squeeze it firmly to remove all excess water. Combine the drained potato with the cooked onion and bacon in a bowl, season well, and mix thoroughly.
Increase the heat under your pan, add another splash of oil, and when hot, spoon in the potato mixture. Press it down with the back of a spoon to form an even layer and cook on low for 5-10 minutes.
To flip the rosti, Mary suggests turning it upside down onto a plate and then sliding it back into the pan. Cook the other side for another 5-10 minutes, until golden and crisp.
Finally, fry your eggs in a separate hot, oiled pan to your preference. Serve by slicing the rosti and crowning each portion with a perfectly cooked egg.
