Bacon and Eggs Breakfast Plate

Bacon and eggs have long anchored the American breakfast table, from farm kitchens to roadside diners. This plate keeps it simple: thick-cut bacon rendered until crisp, eggs cooked your way, and buttered toast to mop up every bite.

Serves 2

Estimate for one serving

• 520 cal
• 28g protein
• 18g carbs
• 38g fat
• 1g fiber

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Ingredients

• 6 slices thick-cut bacon
• 4 large eggs
• 2 slices white or wheat bread
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Remove bacon from refrigerator 10 minutes before cooking.
2. 2Place bacon in a single layer in a large cold skillet.
3. 3Turn heat to medium and cook 8–10 minutes, turning occasionally, until bacon is crispy and fat is rendered. Transfer to a paper-towel-lined plate and keep warm.
4. 4While bacon cooks, crack eggs into small bowls.
5. 5Pour off all but bacon fat from the skillet (or use butter if preferred).
6. 6Return skillet to medium heat. When fat is hot, gently slide the eggs into the pan.
7. 7Cook 2–3 minutes for over-easy eggs (or until whites are set and yolks are still runny), seasoning with salt and black pepper. Flip for 10 seconds if desired.
8. 8Meanwhile, toast bread until golden.
9. 9Spread butter evenly over the hot toast and cut each slice in half.
10. 10Divide bacon, eggs, and toast between two plates and serve immediately.