Three Eggs With Peameal Recipe

Heat pan and cook peameal

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tsp vegetable oil and let it warm for 30 seconds. Add the peameal bacon slices in a single layer (work in two batches if needed). Cook 2–3 minutes on the first side without moving, until golden and the edges begin to caramelize. Flip and cook the second side 1–2 minutes until cooked through and slightly crisp on edges. Transfer cooked peameal to a warm plate and keep in a low oven (about 90–100°C / 200°F) or cover loosely with foil.

Clarify butter (optional) and prepare skillet

Wipe the skillet briefly with a paper towel to remove excess rendered fat from peameal. Lower heat to medium-low and add 1 tbs unsalted butter. Swirl until melted and foamy but not browned.

Fry eggs

Crack three eggs into a small bowl one at a time to check for shells. Gently slide eggs into the skillet, spacing them so whites don't crowd. Season whites lightly with a pinch of the kosher salt and a few grinds of black pepper. Cook eggs 2–3 minutes for runny yolks (sunny-side up) — until whites are set but yolks are glossy. If you prefer the tops set, cover the pan with a lid for 30–60 seconds or spoon hot butter over the whites (basting). For over-easy, after whites set, carefully flip each egg and cook 10–20 seconds.

Finish and season

Remove eggs with a spatula onto the plate with peameal. Sprinkle remaining salt and pepper to taste. If using chives, scatter them over the eggs now.

If using a bun or English muffin, toast or butter it quickly while eggs cook. Place the toasted bread on the plate, top with the peameal slices, then place the three eggs on top or alongside. Serve immediately with hot sauce or ketchup on the side.