Bacon & Eggs Recipe

Crisp the bacon

Place a large cold skillet (cast iron preferred) on the stove. Lay the 3 bacon strips in a single layer in the cold pan. Turn heat to medium-low. Cook bacon slowly, turning every 2–3 minutes, until fat is rendered and bacon is evenly browned and crisp at the edges, about 12–15 minutes depending on thickness. If bacon begins to smoke, reduce heat. For extra crispness, increase heat to medium for the last 1–2 minutes, watching carefully.

When bacon is done, transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet for cooking the eggs; pour off any excess fat if there is more than 1 tablespoon.

Cook eggs in bacon fat

Wipe the bacon skillet lightly if needed to remove burnt bits, leaving about 1 tablespoon of bacon fat. Return skillet to medium heat. If there is not enough fat, add 1 teaspoon neutral oil. Crack the 3 organic eggs into a small bowl one at a time (or crack directly into the skillet, spaced apart). For sunny-side-up: cook without flipping until whites are set and edges are lightly crisp, about 3–4 minutes. For over-easy: cook 2–3 minutes until whites set, gently flip and cook 20–30 seconds more. For over-hard: flip and cook until yolks are firm, about 1–2 minutes after flipping.

Season the eggs with about 1/4 teaspoon kosher salt and a pinch (about 1/8 teaspoon) of freshly ground black pepper while they cook. Remove eggs to a plate and keep warm.

Grill the sourdough

While bacon cooks, heat a separate nonstick or cast-iron skillet over medium-high. Spread 1/2 tablespoon of unsalted butter on one side of each sourdough slice. Place buttered side down in the hot skillet and grill 2–3 minutes until golden brown and crisp. While they brown, spread remaining 1/2 tablespoon butter on the top sides and flip, browning the other side 1–2 minutes. Remove and keep warm.

Arrange the two grilled sourdough slices on a plate. Place the 3 eggs on top or beside the toast according to preference. Fan the 3 bacon strips alongside the eggs and toast.

Season with the remaining 1/4 teaspoon kosher salt (if desired) and the remaining freshly ground black pepper to taste. Sprinkle chopped fresh chives (about 1 tablespoon) over the eggs as an optional garnish.

Serve immediately while eggs are hot and bacon is crisp.