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Ingredients
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For the bacon and bread
Optional garnish and serving
Method
For the bacon and bread
Preheat and prepare
Take the bacon and bread out of the refrigerator 10 minutes before cooking so they come closer to room temperature. Preheat oven to 200°C (400°F) if you prefer oven-finished bacon, or prepare a large skillet for stovetop cooking.
Cook bacon (oven method)
Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Bake at 200°C (400°F) for 12–18 minutes, turning once at 8–10 minutes if needed, until bacon reaches desired crispness. Transfer bacon to a plate lined with paper towels and season lightly with 0.25 tsp sea salt while hot. Reserve bacon fat on the sheet for optional use.
Cook bacon (stovetop method)
Heat a large skillet over medium heat and add 1 tsp olive oil to coat. Lay bacon slices in a single layer, working in batches if needed to avoid crowding. Cook 3–5 minutes per side (depending on thickness) until golden and crisp. Transfer to paper towels to drain and sprinkle with 0.25 tsp sea salt immediately.
Toast the bread in pan
Wipe out skillet if very browned but leave a little bacon fat (about 1 tsp) in the pan; otherwise melt 2 tbs unsalted butter in the skillet over medium-low heat. Add bread slices and toast 2–3 minutes per side until golden and crisp. Press gently with a spatula for even contact. If using oven-baked bacon, you can brush bread lightly with reserved bacon fat before toasting for extra flavor.
Season and finish
When both sides of the bread are toasted, remove from skillet. Lightly crack black pepper (about 1 tsp) over the warm bread. Arrange two slices of bacon on each piece of toast. If desired, add a thin smear (about 1 tsp) of hot sauce or mustard on the bread before bacon for extra flavor.
Optional garnish and serving
Top each assembled toast with a sprinkle of chopped parsley (about 0.5 tbs per slice) and add tomato slices on the side or on top. Serve immediately while bread is warm and bacon is crisp.