Bacon & Eggs Recipe

Cook bacon (stovetop - even crisp)

Arrange the 6 bacon slices in a cold large skillet so they do not overlap. Place skillet over medium-low heat. Cook, flipping every 2–3 minutes, until bacon reaches desired doneness, about 10–14 minutes for medium-crisp. If bacon browns too quickly, lower heat. Transfer cooked bacon to a paper-towel-lined plate to drain. Reserve 1 tablespoon bacon fat in the skillet; discard excess or save for another use.

Prepare skillet for eggs

Wipe the skillet lightly with a paper towel if there are large browned bits (leave a thin film of bacon fat). Add 1 teaspoon vegetable oil and 1 tablespoon unsalted butter to the skillet and warm over medium-low until butter foams but does not brown. This creates a nonstick surface and balances flavor.

Cook eggs (sunny-side or over-easy)

Crack 4 large eggs into a bowl one at a time to check for shells, then gently slide them into the skillet spaced apart. Season eggs lightly with 1 teaspoon kosher salt (split across eggs) and 1/2 teaspoon freshly ground black pepper. For sunny-side up: cook over low heat, cover skillet with a lid for 2–3 minutes until whites are set but yolks still runny. For over-easy: cook until whites are mostly set (~2 minutes), carefully flip each egg with a spatula and cook 20–30 seconds more for runny yolks (longer for firmer yolks).

Plate and finish

Transfer eggs to plates using a thin spatula. Arrange bacon alongside eggs. If desired, spoon a little reserved bacon fat over toast or eggs for extra flavor. Sprinkle chopped chives or parsley over eggs and add ketchup or hot sauce to the side.

Toast 2 slices of bread to your liking (in toaster or under broiler). Spread a little butter if desired. Serve toast with bacon and eggs, and offer ketchup or hot sauce at the table.