Bacon Toast Recipe

Prepare and toast the bread

Bring butter to room temperature so it's spreadable. Preheat a skillet or griddle over medium heat (or set toaster to medium). Spread about 1/2 tbs butter on one side of each bread slice. Toast bread, butter-side down, in the preheated skillet for 2–3 minutes until golden and crisp. If using a toaster, toast to medium, then spread butter on one side of each warm slice. Keep warm in a low oven (90–100°C / 200°F) while you cook bacon and eggs.

Pan-fry bacon

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil to help with even browning if bacon is very lean. Lay the bacon slices in a single layer without overcrowding. Cook 3–4 minutes per side (adjust time for thickness) until browned and crisp to your liking. Turn once. Transfer cooked bacon to a plate lined with paper towels to drain. Reserve 1–2 tbs of bacon fat in the pan for cooking eggs (optionally wipe excess if too much remains).

Decide egg style

Choose whether to top the toast with fried eggs or scrambled eggs. Both methods below yield 4 eggs total (1 egg per toast).

Fried eggs (sunny-side up or over-easy)

If frying: return the skillet with reserved bacon fat to medium-low heat. Crack 4 eggs into a small bowl one at a time and gently slide into the skillet. Season each with a light pinch of salt and a grind of black pepper. For sunny-side up: cook 3–4 minutes until whites are set but yolks runny. For over-easy: after whites set, gently flip each egg and cook 20–30 seconds more for a slightly set yolk. Remove eggs carefully with a spatula and keep warm on a plate.

Scrambled eggs

If scrambling: whisk 4 eggs with 2 tbs milk or cream, 1/2 tsp salt and 1/4 tsp pepper until homogenous. Heat the skillet over low heat with 1 tbs reserved bacon fat or 1/2 tbs butter. Pour egg mixture in and let sit 10–15 seconds, then gently push curds from the edge to the center with a spatula, repeating until soft curds form and eggs are slightly undercooked (total 2–3 minutes). Remove from heat — residual heat will finish them. Stir in optional 1/2 cup grated cheese if using, until melted.

Season and garnish

Taste and adjust seasoning with additional salt and pepper. Sprinkle sliced chives or green onions over the eggs. If using hot sauce or ketchup, serve on the side or drizzle lightly over eggs.

Place each toasted slice on a plate, buttered side up. Layer 2 slices of bacon per toast (or arrange to taste). Top with one fried egg or a quarter of scrambled eggs per slice. If desired, add a light sprinkle of grated cheese over hot eggs so it melts. Serve immediately with remaining garnish and condiments on the side.