Spicy Fried Egg with Bacon

For the fried egg with bacon, cut the bacon into the thinnest possible, even strips. Set the pan to medium heat and slowly “render” the bacon in it until the fat has liquefied and a spicy aroma rises.

Carefully crack the egg into a plastic bowl so that the yolk remains whole. Then gently pour over the combined bacon and wait over medium heat until the egg white is no longer translucent.

Cover with a lid if necessary. Season the bacon fried egg with (a little!) coarse salt and Tellicherry pepper, a pinch each of ground turmeric and paprika powder.

On top, grate the nutmeg 2-3 times. Garnish with 2 parsley leaves and serve with a suitable, not too dominant pastry that accompanies the spicy fried egg with bacon, e.g. a jour-loaf pastry.

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