Bacon & Eggs Recipe

Choose style

Decide whether you want scrambled or fried eggs. Prepare tools: nonstick skillet, spatula, small bowl, fork, plate.

Prep eggs (for scrambled)

Crack the 2 large eggs into a small bowl. Add 2 tbsp milk or water, a pinch of salt, and a few grindings of black pepper. Whisk until homogenous and slightly frothy (about 15–20 seconds).

Cook scrambled eggs

Heat a nonstick skillet over medium-low heat. Add 1 tsp butter or oil and let it melt and coat the pan. Pour the whisked eggs into the skillet. Let the eggs sit undisturbed for about 10–15 seconds until edges begin to set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding every 10–15 seconds until curds form but eggs are still slightly glossy and soft (about 1.5–2 minutes total). Remove from heat a moment before desired doneness — residual heat will finish cooking. Taste and adjust seasoning with salt and pepper. Transfer to a warm plate.

Cook fried eggs (alternative)

If you prefer fried eggs instead: heat the nonstick skillet over medium. Add 1 tsp butter or oil. Crack each egg into a small bowl, then gently slide into the skillet. Cook until whites are set and edges are lightly crisped: about 2–3 minutes for sunny-side-up. For over-easy, cook 2 minutes then gently flip and cook an additional 15–30 seconds. Season with a pinch of salt and pepper. Transfer to a warm plate.

Decide protein

Choose whether you'll use bacon or pre-made pork chashu. This recipe assumes you serve two pieces of either; do not cook both unless you plan to serve four pieces.

Cook bacon

For bacon: place a cold skillet over medium heat and lay the 2 bacon slices flat in the pan (no oil needed for streaky bacon). Cook, turning occasionally, until edges are crisp and fat rendered, about 6–8 minutes depending on thickness. For extra-crispy, increase heat slightly in the final minute. Transfer bacon to a paper-towel-lined plate to drain and keep warm.

Warm pork chashu

For pork chashu: use 2 slices of pre-cooked chashu. Warm gently in a small skillet over medium-low heat with a teaspoon of the chashu braising liquid or 1 tsp soy sauce and 1 tsp water, about 30–60 seconds per side until heated through and lightly glazed. Avoid high heat to prevent drying. Transfer to a warm plate.

Arrange: place the eggs on the plate. Lay 2 pieces of bacon or 2 slices of warmed chashu beside the eggs. If using chashu, spoon any glaze or warmed braising liquid over the meat for extra flavor. Sprinkle chopped scallion over eggs and meat if desired. Serve immediately with hot sauce or ketchup on the side.