Breakfast Recipe

Prep bacon

Cut 8 slices of thick-cut bacon crosswise into 1/2-inch pieces for faster rendering and even cooking.

In a large skillet over medium heat, add the bacon pieces in a single layer. Cook, stirring occasionally, until the fat renders and the bacon is browned but not fully crisp, about 8–10 minutes.

Using a slotted spoon, transfer about two-thirds of the bacon pieces to a paper towel-lined plate (reserve the pan with fat and remaining bacon). Leave roughly 2–3 tablespoons of bacon fat in the skillet; pour off excess if there’s more.

Add the thinly sliced onion to the skillet with the reserved bacon and fat. Sauté over medium-low heat until the onion is soft and translucent, about 8–10 minutes, stirring occasionally so it caramelizes slowly without burning.

Stir in the brown sugar, maple syrup, apple cider vinegar and 2 tablespoons water. Scrape up any browned bits from the pan. Continue to cook, stirring, until the mixture thickens and becomes jammy, about 6–8 minutes. If it dries too fast, add another tablespoon of water.

Return the reserved bacon pieces to the skillet, stir to combine, and season with 1 teaspoon freshly ground black pepper and red pepper flakes if using. Taste and adjust salt/pepper or a little more vinegar/maple to balance sweet/tart. Remove from heat and keep warm while you cook the eggs.

Heat a clean nonstick skillet over medium-low. Add 1 tablespoon vegetable oil and 1 tablespoon butter and let the butter melt and foam but not brown.

Crack 4 large eggs into small bowls or ramekins (one per egg) to make slipping into the pan easier and to keep yolks intact.

Increase heat to medium, then carefully slide the eggs into the skillet, spacing them so they don’t touch. Cook until the whites are set but the yolks remain runny, about 2–3 minutes for sunny-side up. If you prefer the tops set, spoon some of the hot fat over the whites or cover the pan for 30–60 seconds.

Season the eggs with salt and 1/2 teaspoon freshly ground black pepper while cooking.

During the last 30 seconds of cooking, place one slice of American cheese over each egg so it melts slightly but does not fully collapse the yolk. Remove eggs carefully with a spatula and transfer to plates or to toasted bread/English muffins if using.

To assemble: if using bread, toast and butter lightly. Place the cheese-topped fried egg on the bread, spoon 1/4 of the bacon-onion jam over or beside each egg, and garnish with chopped chives or parsley if desired.