Bacon and Eggs

Instructions

1. 1

   Take the Eggs out of the fridge 10–15 minutes before cooking. Room-temperature eggs cook more evenly and are less likely to crack in the pan.

2. 2

   Lay the Bacon strips in a single layer in a cold Skillet — do not preheat the pan first. Starting cold renders the fat gradually, giving you evenly crispy bacon without burning.

3. 3

   Place the Skillet over medium heat. Cook the bacon for 4–5 minutes on the first side, until the edges start to curl and the underside is golden brown.

4. 4

   Flip the bacon with Tongs and cook for another 3–4 minutes on the second side until it reaches your desired crispiness. For thick-cut bacon, add 1–2 more minutes per side.

5. 5

   Transfer the cooked bacon to a plate lined with paper towels to drain. Let it rest for 1–2 minutes — it will crisp up further as it cools.

6. 6

   Pour off most of the bacon fat from the Skillet, leaving a thin coating (about 1 teaspoon) behind. For richer eggs, add 1 tablespoon of butter now. Keep the heat at medium-low.

7. 7

   Crack each egg into a small bowl or Ramekins first — this prevents shell fragments from getting into the pan and gives you control over the yolk placement.

8. 8

   Gently slide the eggs into the Skillet one at a time. Season with a pinch of salt and freshly ground black pepper. For sunny-side up: cook uncovered for 2–3 minutes until the whites are fully set but the yolk is still glossy and runny. For over-easy: cook 2 minutes, then gently flip and cook 30 seconds more.

9. 9

   Slide the eggs onto a plate alongside the bacon. Serve immediately — eggs wait for no one.

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