Three Eggs Any Style With 3 Pieces Of Peameal Bacon Recipe

Bring pan to temperature

Place a 10-12 inch nonstick or cast-iron skillet over medium heat for about 1–2 minutes so it heats evenly.

Add 1 tsp neutral oil to the pan and spread it; this helps prevent sticking and improves browning.

Place the 3 peameal bacon slices in the hot pan in a single layer. Cook for 2–3 minutes on the first side without moving so a golden crust forms.

Flip the slices and cook another 2–3 minutes until both sides are browned and the slices register about 140–150°F (60–65°C) in the center or are heated through. Thicker slices may need an extra minute per side.

Transfer the cooked peameal bacon to a warm plate and keep loosely covered with foil while you cook the eggs so they stay hot.

Fried (Sunny-side or Over-easy/Medium/Hard)

Reduce heat to medium-low and add 1/2 tbsp butter to the same skillet. Once melted and foamy, crack eggs into the pan one at a time, spacing them apart. Season lightly with salt and pepper. For sunny-side up: cook gently without flipping until whites are set but yolks remain runny, about 2–3 minutes. For over-easy: cook until whites set (~2 minutes), carefully flip and cook 15–30 seconds for a runny yolk. For over-medium: flip and cook 45–60 seconds for a slightly set yolk. For over-hard: flip and cook 1–2 minutes until yolk is fully set.

Scrambled

Crack all 3 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined and slightly frothy. Melt 1/2 tbsp butter in the skillet over medium-low heat. Pour eggs into the skillet and let sit undisturbed for 10–15 seconds. Using a silicone spatula, push cooked edges toward the center, allowing uncooked egg to flow out. Continue gently folding and stirring until soft curds form and eggs are just set, about 1–2 minutes. Remove from heat; residual heat will finish them.

Poached

Bring a wide, shallow pot of water to a gentle simmer and add 1 tsp white vinegar (optional, helps coagulation). Crack each egg into a small cup. Create a gentle whirlpool in the water and slip one egg in at a time. Poach for 3 minutes for a runny yolk, 4 minutes for medium. Use a slotted spoon to lift eggs, drain briefly on paper towel, and season with salt and pepper.

Arrange the 3 cooked eggs on warm plates alongside the 3 peameal bacon slices. If you cooked the bacon first and kept it warm, both components should be hot.

Garnish with chopped parsley and serve with ketchup or hot sauce on the side. Add toast or potatoes if using.

Serve immediately.