Bacon And Egg Recipe

Cook bacon

Place a large skillet over medium heat and arrange the 6 bacon strips in a single layer. Cook, turning occasionally with tongs, until the bacon is crisped to your liking, about 8–12 minutes depending on thickness. If the pan becomes crowded, cook in batches. Transfer cooked bacon to a paper-towel-lined plate to drain, leaving about 1 tablespoon of bacon fat in the skillet; if there's less than 1 tbsp, add 1 tsp neutral oil.

Prepare pan for eggs

Reduce heat to medium-low. Add 1 tablespoon unsalted butter to the skillet with the bacon fat and let it melt and foam but not brown, about 30 seconds.

Cook eggs (sunny-side or over-easy)

Crack the 4 eggs into a small bowl one at a time to check for shells, then gently slide them into the skillet, spacing evenly. Season the eggs with about 1/2 teaspoon kosher salt and 1/4–1/2 teaspoon freshly ground black pepper. For sunny-side up: cover the pan with a lid and cook 3–4 minutes until whites are set but yolks still runny. For over-easy: cook uncovered 2–3 minutes until whites set, carefully flip each egg with a spatula, and cook 15–30 seconds more for runny yolks. Adjust time for firmer yolks.

Finish and rest

When eggs are done to your liking, remove skillet from heat. Transfer eggs to a plate alongside the drained bacon. Let rest 1 minute so butter and bacon flavors settle.

Scatter chopped chives or parsley over the eggs, add hot sauce to taste, and serve with toasted bread or an English muffin. Use bacon as a side or tuck slices under or over the eggs for a sandwich-style serving.