Bacon & Egg Recipe

Cook the bacon

Place a large cold skillet (preferably cast-iron or stainless steel) over medium heat. Lay the 4 bacon strips in a single layer without overlapping. Cook 6–8 minutes, turning occasionally, until bacon edges are crisp and fat is rendered but not burnt. For chewier bacon reduce time to 5–6 minutes; for crisper bacon cook 8–10 minutes. Use tongs to transfer bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet; discard excess or save for another use.

Fry the eggs (sunny-side or over-easy)

Wipe skillet if there are large burnt bits, then add 1 tablespoon unsalted butter and melt over medium-low heat. Crack 4 large eggs into a small bowl one at a time and gently slide into the skillet spaced apart. Season lightly with about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper across the eggs. Cook undisturbed for sunny-side up about 3–4 minutes until whites are set but yolks still runny. For over-easy, cook 2–3 minutes, then carefully flip each egg with a spatula and cook 15–30 seconds more for a slightly runny yolk. If needed, cover pan for 20–30 seconds to help whites finish without overcooking yolks.

Assemble bacon & eggs

Place 2 slices of cooked bacon on each plate and top with 2 eggs. If you reserved extra bacon fat, spoon a small drizzle (about 1/2 tsp) over the eggs for flavor.

Taste one egg and adjust seasoning: sprinkle remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon freshly ground black pepper evenly if needed. Chop 1 tablespoon fresh chives and scatter over the eggs for a bright oniony finish (optional).

Toast 2 slices of bread or 2 English muffins until golden. Place toast on plates and top with the bacon and eggs assembled above. Add avocado slices on the side or on toast. Serve immediately while eggs are hot.