Bacon and Eggs

A simple, satisfying favorite.

Why You'll Love This Recipe

• 12 minutes from fridge to plate.
• Pantry-staple breakfast.
• Crispy bacon + runny yolk = comfort food perfection.
• Bacon fat is reusable for cooking eggs, vegetables, or potatoes.
• Naturally low-carb, high-protein.

Ingredient Notes

• Thick-cut bacon stays crisp longer and doesn't shrink as dramatically.
• Farm-fresh eggs have firmer whites that hold their shape better in the pan.

Ingredient Substitutions

• Turkey bacon (cook in 1 tablespoon oil — it doesn't render fat).
• Pancetta or thick-sliced ham.

Equipment Needed

• Large cold non-stick or cast-iron skillet
• Tongs
• Paper towel-lined plate
• Spatula

Prep Tips

• Take eggs out 5 minutes before cooking; room-temp eggs cook more evenly.
• Lay bacon flat without overlapping.

Instructions

1. 1

   Gather and prep: 1 bacon, 1 large egg, 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Cook bacon until crisp.

3. 3

   Fry eggs in bacon fat to taste. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

4. 4

   Season and serve.

Artsi Pro Tips

• Cold pan start gives the most evenly cooked bacon — no curling.
• Cook eggs in the bacon fat — it's already seasoned and flavorful.
• Lower heat than you think; eggs scrambled at high heat are rubbery.

Common Mistakes

• Starting bacon in a hot pan, which curls and unevenly cooks it.
• Cooking eggs over high heat — whites get rubbery.
• Salting eggs too early, which can draw moisture and toughen whites.

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