Breakfast A La Carte Recipe

Bacon (2 slices)

1. 1

   Bring bacon to room temperature

   Remove the bacon from the refrigerator and let it sit on a plate for 10–15 minutes. This helps the bacon cook more evenly and reduces curl.

2. 2

   Preheat skillet

   Place a 10–12 inch heavy skillet (cast iron or stainless steel recommended) on the stove over medium heat. Allow the skillet to warm for 2–3 minutes until hot but not smoking. If using very lean bacon or an older pan, add 1/2 teaspoon neutral oil and spread it thinly across the surface.

3. 3

   Arrange bacon in pan

   Lay the two bacon slices flat in the cold-to-warm skillet, spacing them so they are not overlapping. Starting in a cold or warmed pan helps render fat slowly and prevents excessive splatter.

4. 4

   Cook gently and render fat

   Cook the bacon over medium to medium-low heat. Let it sizzle gently and cook for 4–6 minutes on the first side, monitoring closely. Use tongs to lift an edge occasionally to check color and crispness and to allow rendered fat to pool. If the bacon is browning too fast, lower the heat slightly.

5. 5

   Flip and finish

   Using tongs, flip each slice and continue cooking for 3–5 minutes on the second side until it reaches your desired doneness (chewy, firm, or very crisp). Total cook time typically will be 8–11 minutes depending on thickness and stove. Sprinkle a pinch of black pepper on the bacon while it finishes, if desired.

6. 6

   Drain and rest

   Transfer the cooked bacon to a plate lined with paper towels to absorb excess grease. Let rest for 1 minute; bacon will crisp up slightly as it cools.

7. 7

   Serve

   Serve immediately as part of the a la carte breakfast. If preparing ahead, keep warm on a wire rack in a low oven (95–110°C / 200–225°F) for up to 15 minutes to maintain crispness.