Leftover bacon. Now there’s an oxymoron.
There is no such thing as leftover bacon. In the entire history of humankind, there has never been any leftover bacon. This is one of those urban myths.
I like both thin and thick sliced bacon fried crispy. When I have bacon with breakfast, I generally fry the whole one pound package, and use some of the bacon for BLTs later in the day.
At a West Virginia B & B a few years ago, bacon was part of the breakfast, but was served in a style unusual to me. The breakfast included fresh orange juice, excellent coffee, two kinds of quiche, just out of the oven, and gasp, raw bacon.
Each guest was served a plate with one strip of the widest sliced bacon I have ever seen. The bacon was not fried, broiled or baked. It was just heated up. I should say the host displayed the strip of bacon with some flourish, but it was still a slice of warm raw bacon.
Would anyone have a thought about bacon served this way at breakfast?
Here in Central Kentucky, short slices of cold, raw bacon are sometimes included in salads, but I leave it alone.