23 minutes
A simple and classic breakfast recipe featuring crispy bacon and perfectly cooked eggs.
Bacon, uncooked
slices
Large Eggs, fresh
each
to taste
Black Pepper, freshly ground
to taste
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 450 degrees Fahrenheit and place the rack in the center. Lay out eight slices of bacon on a rimmed baking sheet, ensuring they do not overlap.
2. Roast Bacon
Slide the baking sheet into the oven and roast the bacon for about 8 minutes until it is sizzling but not completely done.
3. Flip Bacon and Add Eggs
Remove the baking sheet from the oven and flip each bacon slice with a spatula. Crack four large eggs onto the baking sheet, spacing them out between the bacon slices.
4. Finish Baking
Return the baking sheet to the oven and bake for an additional 2 to 5 minutes until the egg whites are set but the yolks are still runny.
5. Season and Serve
Season the eggs with kosher salt and freshly ground black pepper, and transfer the bacon to a plate lined with paper towels to drain excess fat. Serve immediately.
Comments (0)