Bacon & Eggs Recipe

Pan-fry bacon

Heat a large skillet over medium heat. Add 1 teaspoon neutral oil to the cold pan and place the 3 thick-cut house-smoked bacon strips in a single layer. Cook 4–6 minutes per side, adjusting heat as needed so the fat renders slowly and bacon browns without burning. For extra crispness, press down occasionally with a spatula. When bacon reaches desired doneness (internal texture slightly chewy inside or crisp, per preference), transfer to a paper-towel-lined plate to drain. Reserve 1–2 tablespoons of bacon fat in the skillet for the eggs (pour off excess if there’s too much). Keep bacon warm in a low oven (90–100°C / 200–210°F) if needed.

Make dough

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp sugar and 1/2 tsp kosher salt. Make a well in the center and add 3/4 cup warm water and 1/4 cup milk (optional). Stir with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 times until cohesive and smooth but still slightly tacky. Rest dough, covered with a towel, for 15 minutes.

Shape and fry

While dough rests, heat 1 cup vegetable oil in a 10–12 inch skillet or Dutch oven over medium-high until it reaches about 350°F (175°C) or a 1-inch piece of dough sizzles on contact. Divide dough into 2 equal portions. On a floured surface, flatten each piece into a 6–7 inch round about 1/4–1/3 inch thick; leave center slightly thinner so it puffs. Carefully slide one piece into the hot oil. Fry 1–2 minutes per side until golden brown and puffed, adjusting heat to maintain 325–350°F. Remove to a paper-towel-lined rack. Fry the second piece. Keep warm in the oven if necessary.

Cook eggs in bacon fat

Wipe the skillet used for bacon (leave 1–2 tbsp bacon fat) and return to medium-low. Add 1 tablespoon butter and let it melt, swirling to combine with the bacon fat. Crack 2 eggs into a small bowl each (or crack directly into the skillet) and gently slide into the skillet. For sunny-side-up: cook undisturbed 2–3 minutes until whites are set but yolks still runny; cover with a lid for 30–45 seconds to finish whites if needed. For over-easy: cook whites until set, gently flip with a spatula and cook 15–30 seconds more. Season eggs with 1 teaspoon kosher salt and 1/4 tsp freshly ground black pepper while cooking. Transfer eggs to a plate and keep warm.

Arrange two pieces of warm cowboy fry bread on each plate. Place three strips of bacon alongside, then top with two eggs. Sprinkle optional chopped chives or green onions and serve hot with hot sauce or salsa on the side. Suggested plating: fold one strip of bacon over an edge of the fry bread for a rustic presentation.