Three Eggs With Bacon Recipe

Bring ingredients together

Remove eggs from the refrigerator about 5–10 minutes before cooking so they come closer to room temperature (helps even cooking). Pat bacon dry with paper towel if very wet. Chop chives or parsley if using.

Pan-roast bacon

Heat a large skillet over medium heat. Add the bacon slices in a single layer (no overcrowding). Cook, turning occasionally, until browned and crisp to your liking, about 6–9 minutes depending on thickness. Use tongs to transfer bacon to a plate lined with paper towel to drain. Leave about 1 tablespoon of rendered bacon fat in the pan; if there is less, add the 1 tsp neutral oil and 1 tsp of the butter to the pan and let it melt and warm.

Fry eggs sunny-side or over-easy

Reduce heat to medium-low so eggs cook gently. Crack the three eggs into a small bowl one at a time (or crack directly into the pan spaced evenly). Add the remaining butter (if any) to the pan and tilt it so the butter and bacon fat coat the surface. Sprinkle about 1/2 teaspoon kosher salt and about 1/4 teaspoon ground black pepper evenly over the eggs. Cook until the whites are set but yolks still jiggly for sunny-side, about 3–4 minutes. For over-easy, once whites are mostly set, carefully flip each egg with a spatula and cook 20–30 seconds more for a runny yolk. For firmer yolks, cook longer to desired doneness.

Finish and rest

Taste an edge of egg for seasoning and adjust with a pinch more salt and pepper if needed. Remove eggs from the pan with a thin spatula and transfer to plates.

Place the three eggs on the plate alongside the cooked bacon slices. If using, sprinkle chopped chives or parsley over the eggs and serve with toast or bread. Serve immediately while hot.