Crispy Bacon and Perfect Fried Eggs
A classic American breakfast plate: shatteringly crisp bacon and fried eggs with set whites and your choice of runny or jammy yolks. This method teaches heat control, fat management, and timing so both components land on the plate hot and exactly how you like them.
Few American classics are as satisfying—or as deceptively technical—as bacon and fried eggs. Once you understand how bacon renders and how egg whites set, you can dial in texture on demand. This recipe walks you through the “why” behind each step so your breakfast is consistent every time.
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Servings
2
Ingredients
Bacon
- •8 slices thick-cut bacon (about 12 oz / 340 g)
Fried Eggs
- •4 large eggs
- •1–2 tsp bacon drippings or unsalted butter
- •Kosher salt, to taste
- •Freshly ground black pepper, to taste
Optional (Classic Add-ons)
- •Hot sauce or ketchup, for serving
- •Toast or hash browns, for serving
Instructions
- 1
Set up: Line a plate with paper towels. Have a heatproof bowl or mug ready if you want to save bacon drippings.
- 2
Cook the bacon (start cold for best crispness): Lay bacon strips in a large skillet in a single layer (they can touch but shouldn’t overlap). Place over medium heat. As the pan warms, the fat will render gradually—this helps the bacon crisp evenly without burning.
- 3
Render and crisp: Cook 8–12 minutes total, turning occasionally with tongs, until deep golden-brown and crisped to your liking. Lower the heat if it’s browning too fast; raise slightly if it’s taking too long to sizzle.
- 4
Drain and reserve fat: Transfer bacon to the paper-towel-lined plate. Carefully pour off all but about 1–2 teaspoons of drippings from the skillet (save extra drippings if desired). Keep the skillet on the stove.
- 5
Prep for eggs: Reduce heat to low (for the most control) or medium-low (for faster cooking). Add 1–2 teaspoons bacon drippings or butter if the pan looks dry.
- 6
Crack and add eggs: Crack eggs one at a time into a small bowl, then slide into the skillet (this prevents broken yolks and makes shell removal easier). Season lightly with salt and pepper.
- 7
Cook to your preferred style: For sunny-side up with runny yolks, cook 2–3 minutes until whites are set but yolks still jiggle. For over-easy, gently flip and cook 10–20 seconds more. For over-medium, flip and cook 30–60 seconds. For over-hard, flip and cook 1–2 minutes.
- 8
Optional steam-finish (for set tops without flipping): Add 1 teaspoon water to the edge of the skillet and cover immediately. Steam 30–60 seconds for a thinly set top while keeping yolks runny; steam longer for firmer yolks.
- 9
Serve: Plate eggs with bacon. Taste and adjust seasoning; serve with hot sauce, ketchup, and/or toast.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.