Hickory-smoked Bacon & Eggs Recipe

Inspired by Mimi's Cafe

Time40m

Serves1

Two Eggs served any style and Hickory-Smoked Bacon. Served with Roasted Potatoes and your choice of Toast or a Muffin.

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Ingredients

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1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Cube the potatoes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy, flipping halfway through.
2
Cook the Bacon
While the potatoes are roasting, in a skillet over medium heat, cook the hickory-smoked bacon until crispy, about 5-7 minutes. Remove from the skillet and let drain on paper towels.
3
Cook the Eggs
In the same skillet with some bacon grease remaining, crack the eggs and cook them to your desired doneness (sunny side up, over easy, etc.), about 2-4 minutes.
4
Toast the Bread
Toast your choice of bread or muffin while the eggs are cooking.
5
Assemble the Dish
Serve the eggs alongside the crispy bacon and roasted potatoes. Add the toast or muffin on the side.