Classic Bacon and Eggs
Recipe serves 4 people
Whatcha Need
- 12 slices thick-cut bacon (3 slices per person)
- 8 large eggs (2 per person)
- Salt and black pepper
- 4 tablespoon unsalted butter for the eggs, plus more for the toast
- 8 slices white or wheat bread, toasted
Whatcha Do
- Place bacon in a cold cast iron skillet and set over medium heat. Cook slowly, turning as needed, until crisp and browned.
- Remove bacon and drain on paper towels. Pour off most of the grease, leaving about a tablespoon in the skillet.
- Crack eggs into the skillet. Cook to your preference—sunny-side up, over easy, or over medium. Add a small pat of butter if you like a softer edge.
- Season lightly with salt and pepper.
- Serve hot with bacon and buttered toast.
Notes
Starting bacon in a cold skillet helps render the fat slowly and evenly.
Don’t rush the eggs—medium heat keeps them tender.
