Bacon cooked in the oven, – easy and with none of the mess on the hob.
Perfectly crisp bacon cooked in the oven, – the easiest way there is to cook bacon. The rashers don’t curl, you are spared a kitchen covered in splattered fat, and the result is perfectly crisp bacon every time.
Whether your bacon is going on the breakfast table, into a sandwich or alongside a Danish omelette (æggekage), there is no simpler way than cooking it in the oven.
I never fry bacon in a pan any more, unless it is diced and destined for brændende kærlighed (mashed potatoes topped with crisp bacon and onions), a stew or a pasta sauce.
I prefer to buy ready-sliced bacon, – ideally in extra-thick rashers. That gives a wonderfully crisp result without the bacon ending up dried-out and dull.
Oven-baked bacon – Perfectly crisp bacon cooked in the oven
Ingredients
- 300 g streaky bacon rashers
Method
- Lay the bacon rashers on a sheet of baking parchment on a baking tray.*It doesn’t matter if they touch a little, – the bacon shrinks as it cooks.
- Cook the bacon in a preheated oven at 200°C, conventional oven (top and bottom heat), – for about 14 minutes, – or until golden and crisp.
- Let the bacon drain on a little kitchen paper before serving.
Nutrition
Premium
Hej Diana
Jeg laver altid bacon i ovnen. Dog lægger jeg et stykke bagepapir ovenpå baconskiverne. Så undgår du, at det sviner ovnen til.
Hej Janie
Det må jeg prøve næste gang 🙂
Warm wishes, Dianna