Three Eggs Any Style With Bacon Recipe

Prepare bacon

Place a large nonstick or cast-iron skillet over medium heat. Arrange the 3 bacon strips in a single layer without overlapping. Cook, turning occasionally, until bacon reaches desired crispness, about 8–12 minutes depending on thickness. Remove bacon to a paper towel-lined plate and keep warm. Reserve about 1 tablespoon of bacon fat in the pan; discard excess or save for another use.

Choose egg style

Decide how you want the eggs: scrambled, fried (sunny-side up or over-easy), or poached. Follow the matching method below.

Scrambled eggs

Crack the 3 eggs into a bowl. Add a pinch (about 1/8 tsp) of the kosher salt and whisk until combined and a little frothy. Return skillet with reserved bacon fat to medium-low and add 1 tbs butter. When butter is melted and foam subsides, pour in eggs. Let eggs sit 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding eggs until soft curds form and eggs are just set but still moist, about 2–3 minutes total. Remove from heat to avoid overcooking. Season with 1/8 tsp black pepper and sprinkle chives if using.

Fried eggs (sunny-side up)

Heat the skillet with reserved bacon fat over medium-low heat. Add 1 tsp neutral oil if the pan looks dry and 1 tbs butter. Crack eggs individually into a small bowl then gently slide into the skillet, keeping yolks whole. Cook until whites are set but yolks are still runny, about 3–4 minutes. For slightly set tops, cover the pan for 30–60 seconds. Season with 1/8 tsp salt and 1/8 tsp pepper and sprinkle chives if using.

Fried eggs (over-easy / over-medium)

Follow sunny-side up steps, but after whites are mostly set, gently flip each egg with a spatula and cook 20–30 seconds for over-easy (runny yolk) or 45–60 seconds for over-medium (slightly jammy yolk). Season with remaining salt and pepper and sprinkle chives if using.

Poached eggs

Fill a medium saucepan with 3 inches of water and bring to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar if desired (optional). Crack each egg into a small cup. Swirl the water to create a gentle vortex and slip one egg at a time into the simmering water. Cook 3 minutes for soft runny yolk or 4 minutes for slightly firmer. Using a slotted spoon, lift eggs and briefly drain on paper towel. Season with salt and pepper and sprinkle chives if using. If keeping warm, place finished eggs in a shallow bowl of warm water for up to 5 minutes before serving.

Taste an egg and adjust seasoning if needed. Divide the eggs onto a plate. Arrange the bacon strips alongside or atop the eggs. Sprinkle remaining black pepper and any extra chives. If using toast, butter the slices and serve alongside.

For toast: while eggs are cooking, toast 2 slices of bread to desired color. Butter immediately and serve warm. Serve eggs and bacon on the same plate and enjoy.