We are a bacon eating family. Special breakfasts require bacon, as do Fried Egg Sandwiches, BLTs, and so many other culinary delights. Learning how to “fry” bacon in the oven was a revelation to me. It solved so many problems, chief among them too few burners, so much to cook!
Over the holiday season we were celebrating with our friends the Flannigans. Their daughter Jannie and Bella have been fast friends since third grade. Their friendship was cemented by several memorable bonding experiences while playing on the same softball team. To go with the delicious Onion Soup made by her mother, Jannie had made several quiches, including a Quiche Lorraine sans bacon. Jannie declared that she was tired of being splattered by bacon fat and had sworn off cooking bacon. Bella and I looked at each other and said, “Oven bacon!” Bacon oven instructions were given with a promise to post the instructions soon. So, Jannie, as promised, here are the instructions for cooking bacon without being splattered.
Notes for this recipe: The bacon can cook very quickly at the end of the cooking time, to prevent burning check it more frequently. As cooked bacon is removed to drain, additional slices can be added to the broiler pan, check as needed. Cooked bacon can be kept in a warm oven (170) until serving time.
Bacon—thin or thick cut.
For thin cut bacon preheat oven to 425. For thick cut bacon preheat oven to 450.
Arrange the slices in the bottom of a broiler pan. Do not overlap the slices. Place the bacon in the preheated oven.
Using long-handled tongs, turn bacon every five minutes until bacon is browned and crisp. Remove slices as they are ready and drain on a paper towel lined plate.