Cook the Issue 2010: Deep Fried Bacon and Eggs with Lemon and Egg Vinaigrette - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Deep Fried Bacon and Eggs with Lemon and Egg Vinaigrette

By liamsaunt, member

June 2nd, 2010

OK this probably wasn't the best recipe to make after getting home from work at 7 PM.  All the steps are simple but it is time consuming!  The egg was perfectly cooked and the crust was nice and crunchy.  I think the vinaigrette would have been improved visually by finely chopping the hard boiled egg rather than grating it.  The finished dressing tasted good but looked kind of like egg drop soup! 


posted in: Gallery
Comments (2)

Pielove writes: I agree with Texas Foodie, this looks great. I had set this recipe aside, but this looks so good, I'm bumping it to my must-try list! Posted: 9:21 pm on June 4th

Texas_Foodie writes: This looks so yummy. I have been meaning to try it - maybe this weekend. Posted: 2:51 pm on June 4th

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