Three Eggs Any Style With Peameal Bacon Recipe

Preheat pan and prepare toast

Place a large nonstick or cast-iron skillet over medium heat. While the pan warms, split and toast your bread lightly in a toaster or under a broiler until golden. Keep warm.

Add 1 teaspoon olive oil to the preheated skillet and swirl to coat. Lay the peameal bacon slices flat in a single layer, leaving space between slices. Cook over medium heat 2–3 minutes per side until edges begin to brown and internal meat is heated through. Flip once. If desired, lightly crack fresh black pepper over the slices while cooking.

Remove cooked peameal bacon to a warm plate and tent with foil to keep warm while you cook the eggs. Wipe the skillet if there is excess fat, leaving a thin film to cook the eggs (or add the butter as directed).

Scrambled eggs (creamy)

For scrambled: In a small bowl, crack the 3 eggs. Add 1 tablespoon whole milk (or cream), 1/4 teaspoon salt, and a few grinds of black pepper. Whisk vigorously until uniformly pale and slightly frothy. Melt 1 tablespoon unsalted butter in the warm skillet over medium-low heat. Pour in the eggs and let them sit undisturbed for 10–15 seconds. Gently stir with a spatula, pushing eggs from the edges toward the center. Continue folding every few seconds until curds are soft and slightly runny — total cook 2–3 minutes. Remove from heat a moment before desired doneness; residual heat will finish them. Taste and adjust seasoning. Sprinkle with chopped chives if using.

Fried eggs (sunny-side up or over-easy/medium/hard)

For fried: Heat the skillet to medium and add 1 tablespoon unsalted butter. When butter foams, crack eggs directly into the skillet, spacing them slightly apart. For sunny-side up: reduce heat to low, cover with a lid for 1–2 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, then gently flip each egg and cook 15–30 seconds. For over-medium: flip and cook 45–60 seconds. For over-hard: cook 1–2 minutes after flipping until yolks fully set. Season with salt and pepper to taste.

Poached eggs

For poached: Fill a wide saucepan with 3–4 inches (about 700–1,000 ml) of water and bring to a gentle simmer. Add a tablespoon of vinegar (optional, to help coagulation). Crack each egg into a small cup. Stir water to create a gentle whirlpool and slip one egg at a time into the center. Poach 3–4 minutes for runny yolks, or 5 minutes for firmer yolks. Use a slotted spoon to lift eggs and drain on a paper towel briefly. Season with salt and pepper.

Assemble: Place the toasted bread on a plate. Lay the warmed peameal bacon slices on the toast or alongside. Top with the cooked eggs in your chosen style. Add optional tomato slices and a dash of hot sauce or ketchup if desired.

Serve immediately while hot. This recipe makes one hearty breakfast portion for 1 person.