by Gordon Hamilton

Created on: December 17, 2008   Last Updated: December 15, 2011

On several occasions, over the years, I have claimed that I will never again order bacon in a hotel, restaurant or cafe, when I have seen the substance that was once a slice of bacon offered to me on a plate. My latest experience - less than two weeks prior to writing this article - has caused me to make this a cast iron promise to myself. The only question I had when I received this latest burned offering was whether it was the cremation that killed it or whether it drowned in the grease!

At home, I have two ways in which I frequently cook bacon to what I deem to be perfection and I shall share them with you below.

Bacon for Breakfast?

Bacon and egg is of course a very popular combination, particularly at breakfast time. (Such was the alleged combination and occasion of my experience above!) All too often, however, both are fried in an excess of saturated fat, frequently overly so. I prefer to cook both in a different fashion, which admittedly is a little more involved, but produces infinitely better results.

The first step is to put a large pan of water with a little white wine vinegar in it on to boil and your grill on to heat. Half a tomato and place the halves open side up on to a grill pan and place the pan under the grill. Break an egg (one at room temperature - not straight from the fridge) in to a cup and when the water in the pot is boiling, stir it with a spoon to form a whirlpool effect before carefully depositing the egg in the centre. Reduce the heat until the water is just more than simmering.

Remove your pan from the grill and add two or three slices of bacon alongside the tomato halves. De-stalk some small mushrooms and place them on, open cup side upwards. Cook for a couple of minutes until the bacon appears cooked on one side then turn both it and the mushrooms. Cook for another couple of minutes.

Remove the egg from the water with a slotted spoon and allow it to drain well. Plate up all your ingredients and enjoy a tasty and healthy breakfast - at whatever time of day!

Bacon for Lunch?

Take a large potato (of a variety suitable for baking) and stick a large metal skewer through the centre of it. This helps to conduct the heat very evenly through the potato to ensure even cooking. Pierce the skin a few times with a fork and wrap it loosely in aluminium foil. Place it in to an oven pre-heated to 400 degrees fahrenheit/200 degrees celsius/Gas Mark 6 for one and a quarter hours.

Ten minutes before the potato is ready we can start to prepare our filling. Take three rashers of bacon and quarter them cross ways. Put them in to a non-stick pan and gently bring the pan up to heat. This will allow the bacon fat to melt at a rate which means we require no other fat or oil. Gently cook the bacon until it appears just ready then add one chopped pineapple ring (if canned, make sure it is in juice and not syrup) and a finely chopped clove of garlic. Leave to heat, stirring every half minute or so, while you attend to the potato.

Remove the potato from the oven, unwrap it and extract the metal skewer. Still wearing your oven protector gloves, gently squeeze the potato - careful not to burst it - all over to loosen up the centre. Cut it length wise and cross ways to about three-quarters of its depth then gently squeeze the corners underneath to open it up. Add the bacon and pineapple followed by a spoonful of low fat creme fraiche or soured cream. This, too, is delicious - I promise you!

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