Hammond Eggs with bacon: the best way to breakfast

Like normal Hammond Eggs, but far saltier.

20w ago

4.4K

Some time ago I ventured into the great unknown by manifesting a concoction of poached eggs and sausages. As avid viewers of FoodTribe’s Hammond Eggs will know (I’ve watched the video ten thousand times now), there’s only one correct way to poach eggs: the method used by Richard Hammond.

Having rejoiced in a self-proclaimed success with sausages, I decided to find out how Hammond’s eggs would work with bacon.

The Ritz hotel boasts a similar kitchen setup.

The Ritz hotel boasts a similar kitchen setup.

Firstly, I omitted the pinch of salt requirement in Hammond’s version (because salt is as bad as burning down a church), meaning that technically they weren’t actually Hammond’s eggs at all – but I’ll ignore that minor inconvenience for the sake of relevance.

The rest of the process I stuck to as best as I could: a dash of vinegar added to a saucepan of water, left on heat until simmering had commenced. Then, I stirred the water into a raging whirlpool before quickly plopping two eggs into the pan.

Poor photography leads to radioactive eggs.

Poor photography leads to radioactive eggs.

One of the eggs was a great success with fluffy white and yolk just soft enough to begin to pour. The other was what I believe is scientifically known as a massive failure; basically, it completely fell apart in the pan and came out in about six different segments. It may not have acquired me a great score on MasterChef, but egg is egg – whether round, square or obliterated.

The bacon revealed itself as being a little overdone, but ultimately pleasurable. I find cooking bacon a complicated exercise: getting the edges perfectly crisp without having a dozen firefighters trampling through the kitchen is no easy feat. But, then again, I find literally everything complicated.

The final result, featuring egg with tentacles.

The final result, featuring egg with tentacles.

It turns out that bacon and eggs are far superior to sausage and eggs, producing unrivalled tastiness of salt, crunch and heavenly (yet simultaneously disgusting) grease. So, if ever there was such a debate, I’ve settled that now. Jamie Oliver can sleep soundly in his bed.

Join In

Comments (4)

  • Put it on an English muffin with some hollandaise sauce and you've got Hammond Eggs Benedict.

      4 months ago
  • Petition to rename it Hammond Eggs, always 😂 looking good though

      4 months ago
  • I agree with

      4 months ago
Loading...
Loading...
4