Thai Bacon and Eggs

    25 minutes

    In this Thai version of bacon and eggs they are deep fried until crunchy then served with a sweet fish sauce dressing, chilli and spring onions.

    1 person made this

    Serves: 4 

    • Dressing
    • 1 teaspoon palm sugar
    • 2 tablespoons fish sauce
    • 1 lime, juiced
    • Bacon and Eggs
    • 2 cups (500ml) oil, for frying
    • 4 eggs
    • 200g fresh non-smoked bacon
    • To Serve
    • 5 crunchy lettuce leaves
    • 2 shallots, sliced thin
    • 5 Thai chillies, red or green, sliced thin

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Dressing: Mix the dressing ingredients until the sugar dissolves. Reserve.
    2. Bacon and Eggs: Heat 2 cups oil in a wok until hot.
    3. Crack the eggs into a bowl and gently pour the eggs into the hot oil. Fry the eggs until crispy and brown. Gently remove the eggs from the oil and drain on paper towel.
    4. In the same oil, fry the bacon until crispy and set aside.
    5. Place the fried eggs on a plate and cut into 10 pieces like a pizza. Cut the bacon into 2cm pieces and put on top of the eggs.
    6. To Serve: Garnish with lettuce, shallots and chilli then drizzle with the dressing.

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