The quality of the photo may not be the best but it is the one that always comes to mind when I think of the title of this collection of recipes.
So why do I want to write a collection of recipes focused on Bacon & Eggs?
For anyone who didn’t know me in 2015 we used to keep Tamworth pigs. With the guidance and much help from local farmer Bob we were breeding them up until 2020 when life just got complicated. The mother pig (left) in this photo is Dolly, she was our first. One of the things you learn very quickly when raising pigs is that you do not name them if your going to slaughter them, but one of Dolly’s daughters, Matilda (right) was a little mischief maker and escape artist extraordinaire, we couldn’t part with her so we decided to rear her for motherhood as well.
We had already been keeping chickens for a long time, since we moved to the village, it was only in 2021 when a good old bird called Bluebell finally fell off her perch at 11 years old did we also give up our bird house too.
I do miss them all and it was a great experience, but now I have Floyd my life is crazy busy.
With a constant surplus of both eggs and pork I now have a good supply of recipes and porky tales up my sleeve.
This first recipe was also the first recipe I published for the Elton recipe club so I thought it was fitting to include it here. I came across the idea in a magazine a few years ago, I have adapted it so much that I am not sure where the original ends and mine begins, as is the way with all great recipes. Have a go at making this one your own.
Kimchi Fried Rice. 1hr – Serves 3-4.
300g cooked basmati rice, cooled
60g Bacon, diced *Instead of bacon you could use prawns, Chinese style pork, tofu, mixed veg etc - which you may want to add into the dish later so as to not over cook.
1 tbsp Mirin
1 tsp Gochujang
200g Kimchi, roughly chopped
2 tsp Oyster sauce
1 tsp sugar
120g Cheese (I take the opportunity to use up any end bits lurking in the fridge)
2 Spring onions, sliced
Fried eggs - 1 for each serving, 2 if your hungry.
Heat the oven to 200C/fan 180C/Gas 6.
Heat the oil on a medium heat in a non stick pan or oven proof frying pan, add the bacon and fry for 5 minutes until it starts to crisp.
Add the mirin & gochujang and stir before adding the kimchi & oyster sauce & sugar.
Fry for 5 minutes until the kimchi has softened.
Remove from the heat and stir in the rice and cheese (reserve a little for topping).
Using a soon press the rice down into the pan as if you were making a patty, then put the pan in the oven and bake for 30 minutes.
Scatter the remaining cheese on top and bake for a further 5-10 minutes to ensure a crispy topping.
When ready to serve scatter over the spring onions and serve with a fried egg or two.