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Whether it is New Year's day or the day after Purim or Simchat Torah a protein rich breakfast is in order. I did not grow up eating bacon and eggs but I heard about it from people I knew and it always seemed like a good combination. Fortunately, the kosher diet offers a tasty substitute for bacon in the form of something called beef fry. Kosher bacon and eggs makes the perfect breakfast on a slow morning after a late night.
What Is So Appealing About Bacon Anyway?
One of the key ingredients in bacon and eggs is the bacon. Obviously that ingredient is out for anyone keeping a strictly kosher diet. But what is it that makes bacon appealing? It is the combination of the curing process and a very fatty piece of meat. When fried, the meat (which is mostly fat) renders and crisps up giving it a rich savory taste in a very small package. This crispy savory salty bite goes well with almost anything which is why the non-kosher world has been eating bacon on any food you can name.
Beef Fry Is Easy To Find
There are several national brands (as well as some local brands here in Chicago) that figured out how to use a similar curing process on fatty cuts of beef to produce a bacon substitute. Most major grocery stores that stock kosher meat products will have at least two varieties of beef fry to choose from. I always prefer it fresh cut from the deli but that is not always available. The national brands are pretty good too. Most of them come in a clear package and you want to make sure that the one you grab has the fattiest cuts you can find. The more fat, the more flavor.
How To Serve Kosher Bacon And Eggs
Cooking kosher bacon and eggs is going to be a matter of personal preference. Some people like crispy beef fry and some like it a little less well done. Some like scrambled eggs and others like sunny side up or fried eggs. My suggestion is that when kosher beef fry and eggs hits the menu, become a short order cook and make each plate to order. This is not as difficult as it sounds since you can group similar orders together. Also, this is a very quick recipe so you can turn around orders very quickly. Garnish with orange or grapefruit (or both). The sweet fruits are such a great balance to the salty beef fry that your palette will never get bored.
Have Fun With Your Kosher Bacon And Eggs
One thing I like so much about the kosher bacon and eggs recipe is that you can add almost anything to it to compound your meal. Try adding these sides:
- A bagel with pareve butter or pareve cream cheese
- A side salad
- Donuts (if you are feeling especially naughty)
- A mixture of tomatoes, red onions, balsamic vinegar, and a touch of olive oil.
- A full fruit salad
- Pita chips and hummus
- Babaganoush or matbucha salad
- Oatmeal with a touch of maple syrup and raisins
Kosher Bacon and Eggs
- Cast iron skillet or heavy bottomed pan
- Plate with paper towel on it to absorb grease
- 2 egg
- 4 strips beef fry
- 1 grapefruit or orange you can also use ½ of each for variety
- 1 dash salt optional
- 1 dash black pepper optional
- Heat the cast iron skillet or heavy bottomed pan on medium heat.
- Add the strips of beef fry to the ungreased pan. Make sure to lay them flat so as to get the most surface area possible in contact with the pan.
- Flip the beef fry strips after about 5 minutes. This is for medium/well beef fry. You can flip it a minute sooner or a minute later for less or more well done beef fry.
- Remove the pan from the heat after another 5 minutes (adjust your time by adding or subtracting the same amount of time as above). Carefully take the beef fry strips off of the pan with a pair of tongs. Lay the strips out on to a plate with a paper towel on it to absorb the excess grease.
- Return the pan to the flame at a low heat.
- Add eggs. You do not need any oil as the leftover grease from the beef fry serves this purpose.
- Remove the eggs from the pan when they are done to your liking.
- Serve the beef fry and eggs on the same plate with your choice of fruit garnish and side dish.
If you liked this recipe, be sure to try out:
- Hearty mushroom and barley soup
- Vegetarian chili
- Boston cream donut sufganiyot
- Smoked chicken quarters
- Sweet and tangy baked salami