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The perfect combination

Certain ingredients seem to belong together
From the chef | Search restaurants | Archives

February 27th, 2008 issue

JAN PŘEROVSKÝ/The Prague Post
Bacon and eggs are almost all that is necessary to welcome a brand-new day.
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It may be predestined by nature, or it may result from centuries of cooks throwing two things onto a plate. Either way, certain foods just seem to fit together.
From simple bread and butter to elite combinations like pan-seared foie gras and sauternes, there are pairings that people return to again and again. Children in the United States learn the wonders of peanut butter and jelly. In Creole cooking, rice and beans is considered a staple. The list goes on and on.
What makes a combination such as bacon and eggs seem so natural? Humans only taste a limited range of flavors (sweet, salty, bitter, sour and savory). Contrasting elements appeal to different parts of the palate, and thus sometimes work together. An educated guess would also point to a desire — and need — for protein and fat, for instance.
Nature or nurture? When it just plain works, perhaps the argument doesn’t matter.
Jiří Bergman is chef at Pastacafe Lamborghini, located at Vodičkova 8, Prague 1–New Town. Tel. 222 231 869

BAKED EGGS WITH BACON

(Amounts can be adjusted. This will serve a large breakfast gathering)
Ingredients:
1 kilogram sliced bacon
30 eggs
100 grams butter
Salt and pepper
Preparation:
Heat a Teflon pan under the broiler, then place slices of bacon on pan.
Broil on one side until they begin to darken, then turn slices and place a slice of butter in middle of pan.
Pour previously cracked eggs over butter immediately. Do not break yolks or whites.
Make certain egg white spreads all over pan.
Meanwhile, turn oven to low heat.
Bake slowly until eggs are done.
Season with salt and pepper.


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