Huevos Rotos con Puntillitas. Crispy Homemade Bacon.


If you’re from Spain or South America, you’re familiar with this messy egg presentation. I love eggs even raw. And a perfectly cooked egg in my opinion should never brown, should never bubble up, yolk should never set. That’s how I like to cook my eggs most of the time. But sometimes, just sometimes, all the food technique in the world can’t replace the power of childhood food memories. This is what eggs looked like growing up.


My friend Craig provided the homemade bacon. Is his secret recipe so I won’t be bugging him for info but if you want to make your own bacon at home you will need at least 3 ingredients. Pork belly. Salt. Curing salt #1. Follow this link for a pretty easy over roasted homemade bacon recipe sans the smoking step. I don’t have a smoker. Not yet. Will soon. Has to happen.  


So how does one get this messy looking egg right? Hmm… it’s easier said than done but not too tricky and most of you will probably skip this article in search for egg making perfection. This post is about the opposite. And to achieve this mess one must add a generous amount of cooking oil to the pan. I used a small nonstick that fits 2 eggs at room temperature and about a tablespoon of vegetable oil. Do the math if you’re making more eggs and using bigger skillets. Heat the oil to medium, close to medium hot and crack the eggs near your stove and pour the eggs straight into the hot skillet. Oil will spatter so be careful. Allow to cook uncovered until the “puntillitas” show up.


That’s basically saying until the edge starts to brown a bit. Don’t go too crazy here, a little browning is all you need. Remove the pan form the stove. If the yolks are too runny (shake the pan a little bit) you can always cover the skillet and let the steam set the eggs to your liking. Try covering it for about 30 seconds. That still renders creamy yolks that aren’t entirely runny. You’re done.


Oh, one note about the bacon. There are a few ways to cook bacon. Can be grilled, pan fried, pan seared, microwaved (this is a good one btw), boiled then seared, some eat it straight out of the bag like me (bacon is already cooked, like ham). For crispy perfection I deep-fried it. 2-3 Mins at 375F. It’s amazing. Give it a try.

IMG_5073Best breakfast EVER!!!! till next time!  BTW, puntillitas means tiny little spikes. That’s what that browned edge looks like, I swear.