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Egg and bacon congee

The hybrid breakfast dish you've been waiting for.

By Lisa Featherby
  • 20 mins preparation
  • 2 hrs cooking
  • Serves 6
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Egg and bacon congee
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.


  • 3 litres chicken stock (preferably homemade), plus extra to thin
  • 400 gm cooked jasmine rice (about 1½ cups uncooked)
  • 1 tbsp finely grated ginger
  • 8 rashers streaky bacon
  • 6 eggs
  • Light soy sauce and ground roasted chilli, to serve


  • 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.