Original Sunny Start - Bacon Recipe

Remove eggs from refrigerator to come close to room temperature for 5–10 minutes while you gather other ingredients. Butter the slice of bread lightly on one side and set aside.

Measure and set out salt, pepper and chopped chives if using.

Pan-fry method

Place a 10-inch (25 cm) nonstick or cast-iron skillet over medium heat. Lay the 3 slices of bacon in a single layer. Cook 3–4 minutes per side, turning once, until crisped to your liking. If the bacon is thin, total time will be 6–8 minutes. Transfer bacon to a paper-towel–lined plate and keep warm. Reserve 1 tablespoon bacon fat in the pan for the eggs (discard excess).

If you prefer a crispier, less splattery finish, bake bacon on a rimmed baking sheet at 400°F (200°C) for 12–15 minutes; drain and reserve 1 tablespoon drippings for the eggs.

Sunny-side-up eggs

Wipe out the pan lightly if too greasy so about 1 tablespoon fat remains. Add 1 tablespoon unsalted butter and warm over medium-low heat until melted and foamy. Crack the 2 eggs into a small bowl (one at a time) and gently slide into the pan, spacing them apart. Season each egg lightly with a pinch of kosher salt and a small grind of black pepper (about 1/4 tsp each).

Cook eggs gently on medium-low for 2–3 minutes until whites are set but yolks still glossy. If you prefer the tops slightly set without flipping, cover the pan with a lid for 30–45 seconds. Remove from heat when whites are completely set and yolks are still runny.

If you prefer over-easy: after whites set, gently flip each egg with a thin spatula and cook 10–20 seconds more. For over-medium, cook 30–45 seconds after flipping.

While eggs are cooking (or in a toaster beforehand), toast the buttered slice of bread until golden brown. Spread the reserved butter (or additional 1 tsp) while warm for better absorption.

Place the toast on the plate. Arrange the 3 bacon slices alongside or atop the toast. Gently transfer the two cooked sunny-side-up eggs onto the plate beside the bacon and toast.

Sprinkle the eggs lightly with the remaining kosher salt (use the balance of the 1 tsp) and freshly ground black pepper to taste (use remaining pepper). Scatter chopped chives over the eggs if using. Serve immediately with ketchup or hot sauce on the side if desired.