Bacon & Eggs Recipe

Prepare bacon

Heat a 10-inch skillet over medium heat. Lay the 2 bacon strips in a cold skillet and cook, turning occasionally, until crispy at the edges and browned, about 6–8 minutes total depending on thickness. Remove bacon to a paper towel–lined plate and reserve 1 tablespoon bacon fat in the skillet; drain excess if more.

Cook eggs (kids style)

Reduce heat to medium-low. Add 1 tablespoon unsalted butter to the skillet with the reserved bacon fat. Crack 2 large eggs into a small bowl (or crack directly into the pan). For sunny-side-up: gently slide eggs into the skillet, cover with a lid, and cook for 3–4 minutes until whites are set but yolks still runny. For over-easy (if requested): cook 2–3 minutes, carefully flip with a spatula, and cook 15–30 seconds more. Season eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper while cooking. Transfer eggs to the plate with bacon when done.

If using a fresh potato: grate the peeled russet on the large holes of a box grater. Place grated potato in a clean kitchen towel and squeeze out as much moisture as possible. If using frozen shredded hashbrowns, thaw and squeeze excess moisture. In a separate nonstick or cast-iron skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Add the shredded potato in an even layer, press down with a spatula, and season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Cook undisturbed 4–5 minutes until golden brown on the bottom, then flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to plate and keep warm.

While hashbrowns cook (or in a toaster), toast 1 pair (2 slices) of bread to desired doneness. Spread 1 tablespoon butter evenly over the warm toast.

Arrange the 2 eggs and 2 bacon strips on a kid-sized plate. Add a portion of hashbrowns beside them and place the buttered toast on the plate or on the side. Serve immediately while hot. Provide ketchup or syrup on the side if desired.