Crispy Bacon and Eggs

Step 1

Arrange bacon slices flat across the bottom of a 12-inch skillet, laying them side by side without overlapping. Place the skillet on the stove over medium heat.

Step 2

Cook for 5 to 6 minutes, turning the bacon over once halfway through, until it turns deep golden brown and the edges curl up slightly and feel crispy when you touch them with a fork.

Step 3

Use tongs or a fork to lift each bacon slice onto a paper-towel-lined plate, leaving all the bacon fat in the skillet.

Step 4

Return the skillet to medium heat and wait 30 seconds until the bacon fat shimmers and moves quickly when you tilt the pan.

Step 5

Crack each egg into a small bowl first, then pour it into the skillet, spacing them apart so they are not touching each other.

Step 6

Cook for 3 to 4 minutes until the egg whites turn from clear and runny to opaque and set, and the yolk stays soft and jiggles slightly when you nudge the skillet.

Step 7

Sprinkle the salt and black pepper evenly over the eggs.

Step 8

Slide the eggs onto two plates using a flat spatula, dividing them evenly, and lay the bacon slices across the top or to the side.