2 Large Eggs Any Style With Meat Recipe

Pan-fry beef bacon

Heat a 10-12 inch skillet over medium heat. Add 1 teaspoon neutral oil and swirl to coat the pan. Lay 3 slices of beef bacon in a single layer without crowding. Cook 3–4 minutes on the first side until edges begin to crisp and brown. Flip and cook another 2–3 minutes for a medium-crisp result (cook longer, 4–5 minutes, for very crisp). Transfer bacon to a plate lined with paper towel to drain. Keep the bacon warm in a low oven (about 200°F / 95°C) if desired.

Prepare pan

After removing bacon, wipe excess fat from the skillet with a paper towel, leaving about 1 teaspoon of fat in the pan (or add 1 tablespoon butter if pan is dry). Reduce heat to medium-low so eggs cook gently.

Crack eggs

Crack 2 large eggs into a small bowl (or crack directly into the pan if you prefer). Season lightly with 1/4 teaspoon black pepper and 1/2 teaspoon salt (reserve remaining salt for finishing).

Cook eggs any style — Sunny-side up (example)

For sunny-side up: add butter to the skillet and let it melt and foam but not brown. Gently slide eggs into the pan. Cover skillet with a lid and cook on low heat 2–3 minutes, until whites are set but yolks remain runny. Remove lid and cook an additional 15–30 seconds if you want the yolk film slightly firmer.

Other styles (brief)

For over-easy/medium/hard: cook sunny-side until whites set, then gently flip with a spatula and cook 15–30 seconds for over-easy, 1 minute for over-medium, or 2 minutes for over-hard. For scrambled: beat eggs with a fork, pour into buttered pan, cook over medium-low stirring frequently until soft curds form.

Finish and season

Transfer eggs to the plate with beef bacon. Taste and add the remaining 1/2 teaspoon salt if needed and a pinch of black pepper. Sprinkle chopped chives or parsley if using.

Serve immediately with toast or an English muffin and hot sauce or ketchup on the side. Enjoy while eggs and bacon are hot.