关于此食谱

一道永恒的美式早餐经典——香脆的平底锅煎培根配上完美烹饪的太阳蛋。简单、令人满足且极其可靠。这种经典做法能为你带来金黄边缘的蛋白、流动的蛋黄和香脆但未焦的培根。只需一个锅，不到20分钟即可完成。

步骤说明

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.