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Egg and Bacon Congee
Recipe

Egg and Bacon Congee

As we approach the cooler months, add a rice soup to your home cooking menu like this egg and bacon congee to warm up your tummy.

Prep:
20 min
Cooking:
2 hrs
Serves:
6
Ingredients Method

 

6 Pace Farm eggs

400 gm cooked jasmine rice (about 1½ cups uncooked)

Light soy sauce and ground roasted chilli, to serve

1 tbsp ginger, finely grated

3 litres chicken stock, plus extra to thin

8 rashers streaky bacon

  1. Bring stock to the boil in a large saucepan over high heat. Add rice and reduce heat to low-medium. Place lid on top allowing some 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 with salt and pepper.

  2. Fry bacon in a large frying pan over medium-high heat  for about 5 minutes or until crisp then coarsely chop.

  3. Poach eggs in a saucepan of simmering water until soft-poached (about 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.