Classic Bacon and Eggs
Crispy, salty bacon paired with rich fried eggs featuring set whites and runny golden yolks.
Zutaten
- 6 bacon strips · thick-cut preferred
- 4 large eggs
- 1 tbsp unsalted butter
- salt · to taste
- black pepper · freshly cracked, to taste
Zubereitung
- 1
Cook the bacon
Lay bacon strips in a cold skillet in a single layer. Turn heat to medium. Cook 4-5 minutes per side, flipping once, until deeply browned and crispy. Remove to a paper-towel-lined plate.
- 2
Drain the pan
Pour off most of the bacon fat, leaving just a thin film in the pan. Keep the pan over medium-low heat.
- 3
Add butter
Add the butter to the pan and let it melt and foam gently — do not let it brown.
- 4
Fry the eggs
Crack each egg into the pan, keeping yolks intact. Season with salt and pepper. Cook on medium-low, undisturbed, for 2-3 minutes until the whites are fully set and opaque but the yolks are still soft and runny.
- 5
Serve immediately
Slide the eggs onto plates alongside the crispy bacon. Serve at once while the yolks are still glossy and runny.