Most crispy bacon recipes are tailored for streaky rashers, with few suitable for thick-cut back bacon. However, British cooking icon Mary Berry has revealed her go-to method to serve those of us who prefer the meaty taste of back bacon, which is more popular in the UK . Sharing a recipe for 'crisp bacon rosti with fried eggs' from her cookbook Mary Berry Everyday, Mary claimed pan frying is the best approach for meaty rashers.
It's a little different to how I'd normally cook bacon myself, having grown up with a dad who has mastered the art of perfectly crunchy bacon cooked on greaseproof paper in the oven. It's a foolproof method if you have the patience to wait for it to crisp up, but I thought I'd try Mary's supposedly quicker approach, all in the name of journalism. Mary's method is simple.
She says all you need is a lidded, non-stick frying pan, sunflower oil, and a few rashers of back bacon. The chef recommends chopping the rashers into small pieces for her potato rosti recipe but keeping them whole for other dishes, as I did on my mission to make tasty bacon sandwiches. I cooked eight rashers to test the method, which serves two to four people, depending on how many bits of bacon you enjoy.
I admit that the pan looked a little overloaded initially, but everyone knows how much bacon shrinks when fried. Add one tablespoon of sunflower oil to a non-stick frying pan with a suitable lid. According to Mary, sunflower oil is much better than olive oil as it gets hotter for cr.
