Three Eggs Any Style With 4 Pieces Of Bacon Recipe

Pan-fry (crispy to medium)

Place a cold (room temperature) heavy skillet or cast-iron pan on the stove. Lay 4 bacon slices in a single layer without overlapping. Turn the heat to medium. Allow the bacon to warm and render fat gradually, cooking 4–6 minutes on the first side until edges curl and fat renders. Flip and cook the second side 3–5 minutes more, until desired crispness. Transfer bacon to a plate lined with paper towel to drain. Keep bacon warm in a low oven (around 90–100°C / 200°F) if needed.

Oven method (alternative)

Preheat oven to 205°C (400°F). Arrange bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes depending on thickness and desired crispiness. Transfer to paper towel to drain and keep warm.

Lower-fat pan method (optional)

If you prefer less splatter, after the bacon has rendered for 2–3 minutes, carefully add 1–2 tablespoons water to the pan to steam-cook and reduce splatter; cook until water evaporates and bacon reaches desired crispness, then drain on paper towel.

Scrambled (soft)

Crack 3 large eggs into a bowl. Add 1/8 tsp black pepper and 1/8–1/4 tsp salt. Whisk lightly until combined but not frothy. Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When butter is melted and slightly foaming but not browned, pour in eggs. Let sit undisturbed 10–15 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center, tilting the pan to let uncooked egg flow out. Continue folding slowly until eggs are mostly set but still slightly glossy — about 2–3 minutes. Remove from heat while slightly underdone; carryover heat will finish them. Taste and adjust seasoning. Serve immediately.

Fried — sunny-side up

Heat a nonstick skillet over low-to-medium heat and add 1 tbs butter. When butter is melted and foaming (but not browned), crack eggs carefully into the pan, spacing them so they don't touch. Cook slowly 3–4 minutes until whites are set and edges are just tinged golden, yolks still runny. If you prefer the tops cooked slightly, cover pan for 30–60 seconds. Season with a pinch of salt and pepper and transfer to plate with a spatula.

Fried — over-easy/medium/hard

Follow the sunny-side method until whites are mostly set (about 3 minutes). Carefully flip each egg with a thin spatula. For over-easy, cook 15–20 seconds more (runny yolk). For over-medium, 30–45 seconds (slightly jammy). For over-hard, 60–90 seconds until yolk is fully set. Season with salt and pepper and serve.

Poached

Bring a medium saucepan of water to a gentle simmer with a splash of vinegar (optional, 1 tsp). Crack one egg into a small bowl. Stir the simmering water to create a gentle vortex and tip the egg into the center; repeat for remaining eggs, adding separately so they don’t touch. Poach 3–4 minutes for runny yolks or 4–5 for firmer yolks. Remove with a slotted spoon, drain on paper towel, season with salt and pepper and serve.

If serving with toast, toast 2 slices bread until golden and butter them with about 1 teaspoon butter while hot.

Plate the eggs (prepared in your chosen style) and place 4 bacon slices alongside. Sprinkle chopped fresh herbs (about 1 tablespoon) over eggs and bacon if desired. Serve immediately while hot.