Œufs au lard, or « eggs with bacon, » is a simple yet delicious French dish that consists of eggs and bacon fried together. It’s often enjoyed for breakfast or brunch and highlights the rich, savory flavors of bacon paired with the creaminess of eggs.
Here’s a basic recipe for Œufs au lard :
Ingredients :
4 eggs
8 slices of thick-cut bacon (lardons work well too)
Butter (optional)
Salt and pepper, to taste
Fresh herbs (parsley or chives) for garnish (optional)
Bread (for serving)
Instructions :
- Cook the Bacon : In a large skillet, cook the bacon slices over medium heat until crispy. Once cooked, remove the bacon and place it on a paper towel to drain excess fat. Leave the bacon fat in the skillet.
- Cook the Eggs : In the same skillet with the bacon fat, crack the eggs into the pan. Fry them until the whites are set but the yolks remain runny (or to your desired doneness). You can cook the eggs sunny side up or flip them gently for over-easy eggs.
- Combine and Serve : Once the eggs are cooked, arrange the bacon alongside the eggs in the skillet or on a plate. Season with a pinch of salt, pepper, and fresh herbs if desired.
- Serve : Serve hot with fresh bread or toast to soak up the rich yolk and bacon fat. You can also add a side salad for a heartier meal.
Enjoy your Œufs au lard !