Frying Bacon (and Eggs) Using Parchment Paper

Bacon lovers already know that one of the best ways to cook a full package of bacon is in the oven using a cookie sheet (or rack) and parchment paper. But what if you only need to fry up a few slices for a salad or BLT? You can still use parchment paper in your frying pan to reduce splatter and cleanup.

You can also find precut parchment paper circles to fit your frying pan at baking supply stores, craft stores such as Michaels, and at Amazon.

Safety Note #1: Trim paper (especially the corners) if too large for your pan. Nothing like a grease fire to ruin your bacon.

The parchment paper will act as an insulator until things heat up, so be patient...

The parchment paper traps steam, allowing the fat to start rendering, and the folded paper keeps the splatter off of you.

As the water evaporates and fat begins to pool, the bacon begins its final transformation. Ready to turn...

You can either turn each slice individually, or if you have large enough tongs, you can turn the whole package.

Safety Note #2: Notice the lack of grease in the pan? That's because it's all in the parchment paper package, so be careful when handling.

When ready, transfer the whole package to a plate and remove the parchment paper.

If you also want scrambled eggs, simply drain the excess bacon grease (or not) and cook your eggs on top of the parchment paper. Some of those brown bits will get scraped off and flavor your eggs!

Tip: Don't scrape too hard in the beginning as the water in the eggs will tend to soften the parchment paper. Wait until the eggs firm up.

The splatter is only towards the open side of the folded parchment paper (from all of the peeking).