Egg and bacon congee

The hybrid breakfast dish you've been waiting for.
Egg and bacon congee

Bacon and egg congee

Ben Dearnley
2H 20M

Congee is a perfect fit for winter, but the key to a complex flavour is starting with a good stock. Either make your own with a roasted chicken carcass or bones from the butcher, or find a packet stock you like the taste of.



1.Bring stock to the boil in a large saucepan over high heat. Add rice and reduce heat to low-medium. Place 2 chopsticks on the pan and place a lid on top to allow steam to escape. Simmer, stirring occasionally, until thickened to your liking (2 hours for semi-thick; stir through extra stock to thin congee to your liking). Add ginger and season to taste with salt and freshly ground white pepper.
2.Meanwhile, fry bacon in a large frying pan over medium-high heat until crisp (4-6 minutes). Coarsely chop.
3.Poach eggs in a saucepan of simmering water until soft-poached 3 minutes), then drain on paper towels.
4.Ladle congee into bowls. Top with bacon and an egg. Season to taste with soy sauce and ground chilli and serve immediately.

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