Skip to main content

Bacon and eggs? Bobby Flay serves this meat instead (and we have thoughts)

There's nothing better than bacon. Or is there?

Person carving prosciutto
javiindy/Adobe Stock

Love him or hate him, Bobby Flay is one of the biggest celebrity chefs in the world, and he’s probably taught us all a thing or two about cooking. I remember being in culinary school and the instructor asking a fellow student why he’d chosen to enroll. My eager classmate had a two-word reply, “Bobby Flay.” Admittedly, his response warranted a few eye-rolls around the room, but the guy was passionate about cooking because of Flay, and there’s something wonderful in that. And according to Facebook, that old classmate of mine is now an executive chef at a fantastic San Francisco restaurant. So, thanks, Bobby.

If you can get over the haughtiness, Bobby Flay is a tremendously talented chef, in part due to his ability to give ordinary dishes a special touch. He has a gift for adding unexpected ingredients that transform a dish completely or giving a new spin to a cooking technique that turns out to be a total game-changer. According to a recent TikTok video, the Iron Chef’s desire to be different translates to his breakfast table as well. While bacon and eggs are the quintessential American breakfast pairing, Flay prefers an alternative to bacon – pan-fried prosciutto. Yum.


Happy birthday! #bobbyflay #chef #icon #legend #cooking #cook #fancy #eggs #food #foodie #foodtiktok #yummy #recipe #recipes #recipesoftiktok #wow #happybirthday #birthday #lovehim #fypシ #viral #viralvideo #viraltiktok #best #cheflife #easy #kitchen #tipsandtricks #yummy #eating #oneofakind #epic

♬ original sound – Thehealingbutterfly

The video is a simple tutorial for a quick breakfast sandwich, mainly focused on how to scramble eggs. But in the first few seconds, Flay slides a few slices of beautiful prosciutto into the pan to crisp in lieu of the more traditional American choice, bacon.


Why is prosciutto better than bacon?

In the video, Flay explains that as the prosciutto cools, it will become crisp and delicious, which is what makes it a perfect choice for a breakfast sandwich like the one he’s preparing.

While we may be used to seeing this gorgeously cured meat sitting upon a charcuterie platter nestled amongst cheeses and nuts, prosciutto is actually perfect for cooked dishes as well. As Flay mentions, it fries beautifully, giving a crackly, thin crispness that bacon doesn’t give. Bacon is also far fattier than prosciutto, which – don’t get us wrong – is absolutely delicious but not necessarily the best option for a light meal on the go. Prosciutto offers that same deliciously salty, meaty flavor but without the added fat.

Of course, prosciutto is far more versatile than bacon, as well. If you’re short on time, you may even choose to skip the frying altogether and simply layer the prosciutto onto your breakfast (or any variety) sandwich straight from its package. In our opinion, this will always be the most classic, most delicious way to enjoy prosciutto in all its silky, tender glory. But, thanks to Bobby Flay, now we have a few more breakfast ideas.

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
Turns out reheated French fries don’t have to be gross
Tricks to return the crispiness to your leftover fries
Inside of an air fryer with a pile of golden brown, freshly cooked French fries

It's universally accepted that the potato is the world's best comfort food. Its thousands of applications and culinary contributions are nothing short of astonishing, and it is to be praised. But let's be honest. Even if the potato's only gift to the world was French fries, it would still be worthy of the crown. There's just nothing better than a French fry.

The problem with French fries, though, is that it's hard to reheat them without ending up with a weird, flabby, soggy mess. Of course, French fry leftovers are a rare thing, but it can happen. So if you find yourself with leftovers that you want to reheat, it’s important to choose the right cooking technique, so they can be just as tasty as the first time. So let us show you how to reheat fries the right way, but first, a brief history lesson.
French fries: A brief history
Did you know French fries have been a popular food ever since they were invented back in the late 1600s? Though originally a Belgian creation, French fries got their name from American soldiers who were stationed in a francophone region of Belgium during World War I. French fries have taken the world by storm to become one of the most popular foods of all time. OK, the history lesson is over, let's move on to showing you how you should be reheating fries.
How do you revive leftover fries?

Read more
There’s an ancient art to making great soy sauce
Soy sauce is an ancient tradition
Soy sauce next to a plate of food

Like any number of staple food condiments, soy sauce is often overlooked. But the delicious umami liquid deserves more attention, especially as some of the best stuff out there is both meticulously crafted and full of complexity. Turns out, there's an ancient art to soy sauce.

Industrialization has made food-making a more efficient process but we're increasingly returning to the tried and true methods of old. When it comes to soy sauce, that means a patient process that honors tradition and produces maximum flavor. Read on to see how the stuff is made and why the approach of old is the way to go.
Low and slow

Read more
These are the 5 hottest peppers in the world
It's probably not what you think it is
Row of peppers

We love peppers for their spicy, sweet intrigue and character, for their ability to transform a dish with their signature heat and flavor. Poblanos, jalapenos, serranos, and even firey habaneros give us that bit of kick we need every now and then in our food, that fun little zing that makes our brow sweat a bit when we bite into a truly delicious chicken wing. But there's a certain personality that loves to push the limit here. A certain streak of what some might call insanity. This person loves to push that line as far as possible, taking peppers from an ingredient that provides a fun little kick to one that all but catches your insides on fire and sends you to the hospital in a screaming ambulance.

If you ask us, food is meant to be an enjoyable experience, not a painful one. But we're not here to judge. To each their own, we say. Live and let live and all that. So, if you're in the camp that loves to cross that line of insanity, then the peppers on this list are for you.
The Scoville Scale

Read more