Take the 4 个 鸡蛋 大个，室温 out of the refrigerator 10–15 minutes before cooking. Room-temperature 4 个 鸡蛋 大个，室温 cook more evenly and are less likely to crack in the pan.

Lay the 4 slices 培根 厚切片优先 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 4 slices 培根 厚切片优先 without burning.

Place the skillet over medium heat. Cook the 4 slices 培根 厚切片优先 for 4–5 minutes on the first side, until the edges start to curl and the underside is golden brown.

Flip the 4 slices 培根 厚切片优先 with tongs and cook for another 3–4 minutes on the second side until it reaches your desired crispiness. For 4 slices 培根 厚切片优先, add 1–2 more minutes per side.

Transfer the cooked 4 slices 培根 厚切片优先 to a plate lined with paper towels to drain. Let it rest for 1–2 minutes — it will crisp up further as it cools.

Pour off most of the 培根 厚切片优先 fat from the skillet, leaving a thin coating (about 1 teaspoon) behind. For richer 4 个 鸡蛋 大个，室温, add 1 tablespoon of 无盐黄油 now. Keep the heat at medium-low.

Crack each 4 个 鸡蛋 大个，室温 into a small bowl or ramekins first — this prevents shell fragments from getting into the pan and gives you control over the yolk placement.

Gently slide the 4 个 鸡蛋 大个，室温 into the skillet one at a time. Season with a pinch of 粗盐 and freshly ground 1 pinch 黑胡椒 现磨. 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.

Slide the 4 个 鸡蛋 大个，室温 onto a plate alongside the 4 slices 培根 厚切片优先. Serve immediately — 4 个 鸡蛋 大个，室温 wait for no one.