2 Bacon, 1 Egg, 1 Slice Toast Recipe

Cook bacon

Place a medium skillet over medium heat. If your bacon is very lean, add 1/2 tsp neutral oil to the pan to prevent sticking; otherwise use the bacon’s own fat. Lay 2 bacon strips in a single layer without overlapping. Cook 3–4 minutes on the first side until edges begin to brown and curl. Flip with tongs and cook another 2–4 minutes until desired crispness (about 5–8 minutes total for medium crisp). Transfer bacon to a plate lined with paper towel to drain and keep warm.

Reserve bacon fat

Leave about 1 tsp of bacon fat in the pan for flavor (or wipe pan if you prefer). If pan is very greasy, pour off excess into a heatproof container, leaving enough to cook the egg.

Toast the bread

While bacon finishes, toast 1 slice of bread to your preferred doneness in a toaster or in a separate skillet. If toasting in a skillet, spread 1 tsp butter or oil on the bread and cook over medium heat 1–2 minutes per side until golden. Keep warm.

Cook the egg — sunny-side up / fried (recommended)

Using the same skillet with reserved bacon fat (or add 1/2 tsp butter if you wiped the pan), reduce heat to low–medium. Crack 1 large egg into a small bowl to check for shells, then gently slide the egg into the skillet. Season with a pinch of salt (about 1/8–1/4 tsp) and a little black pepper. Cook 2–3 minutes until the white is set around the edges and mostly cooked through but the yolk is still runny. For a more set yolk, cover the pan with a lid for 30–60 seconds or baste the egg with the hot fat using a spoon until yolk reaches desired firmness. Remove egg to a plate.

Alternative: over-easy/medium/hard

For over-easy, flip the egg gently after whites set and cook 10–20 seconds. For over-medium, flip and cook 30–45 seconds; for over-hard, cook 1–2 minutes after flipping until yolk is fully set.

Season and finish toast

Spread a little butter (about 1/2 tbsp) on the warm toast if desired and sprinkle optional chopped fresh herbs (about 1 tsp) on top for flavor.

Place the buttered toast on a plate. Arrange the 2 bacon strips alongside the toast. Gently place the cooked egg on top of or beside the toast (as you prefer). Season any remaining salt and pepper to taste. Serve immediately while hot.

Estimated accompaniments: ketchup, hot sauce, or a slice of tomato on the side (optional).