Serves 2
Often the simplest things are the most difficult to cook perfectly and to get the timing just right! Follow these guidelines to crack this traditional breakfast favourite.
Products in this recipe

Lemon & Black Pepper Seasoning

You will need

1 – 2 eggs per person
1 – 2 T (15 – 30 ml) olive oil or butter, for frying
2 T (30 ml) water
Ina Paarman’s Lemon & Black Pepper Seasoning (optional)
6 rashers of smoked rindless streaky bacon

Ina’s Tip

For a perfect presentation, make use of egg rings. Egg rings are stainless steel rings which are placed in the frying pan before cooking. Breaking the eggs into the rings prevents the whites from spreading. Once cooked, lift the rings for a perfectly round fried egg. Egg rings are available from most home or camping stores.



Flatten and stretch the bacon slices by running the back of a cooks knife over the rashers, putting a little pressure on the blade. This prevents excessive shrinkage during cooking. Grill or pan-fry the bacon, once again depending on the most convenient method for you.

Perfect fried eggs

Use fresh eggs as they are less inclined to be watery and to spread out in the pan. Use 1-2 eggs per person. There is no taste difference between brown and white eggs but free range eggs do have more flavour. Quails eggs look pretty and are fun to cook, but once again make sure they are fresh. Add 1-2 T olive oil or butter to a solid heavy frying pan. Warm the butter or oil and tilt the pan to coat the base.

Gently break the eggs into the pan. Cook over moderate heat until the whites begin to set. Add 2 T of water to the pan and cover the pan (I often just use a newspaper folded in half, no lids to wash!) The steam from the water will cook the slimy white over the yolk, therefore you don’t ever need to turn the eggs. Cook until the yolk is set to your liking. Season eggs, our Lemon & Black Pepper Seasoning is a good choice!