Crispy bacon and fried eggs

• 6 thick-cut baconstreaky, about 3mm thick
• 4 large large eggs

1. 1

   Lay the bacon strips flat in a cold 30cm skillet — no need to preheat. Set the heat to medium. Starting bacon in a cold pan lets the fat render out slowly so you get evenly crispy strips without burnt edges.

   Tip: Don't overlap the strips or they'll steam instead of crisp.

2. 2

   Cook the bacon undisturbed for 4 minutes until the underside is deep golden. Flip with tongs and cook for another 3-4 minutes until the bacon is crispy all over and the fat in the pan is a shimmering amber pool. Transfer to paper towels and let them drain.

   Tip: If the bacon is spitting aggressively, nudge the heat down to medium-low. You want a steady sizzle, not a frenzy.

3. 3

   Pour off most of the bacon fat, leaving about 2 tbs in the pan. Keep the heat at medium-low — you want gentle, not aggressive.

   Tip: Don't discard the extra fat. Let it cool and strain it into a jar. It keeps in the fridge for weeks and makes everything taste better.

4. 4

   Crack all 4 eggs into the pan, spacing them apart. Let them cook undisturbed for 2-3 minutes until the whites are set and opaque all the way through but the yolks are still visibly jiggly. Spoon a little of the hot fat over the yolks for 15-20 seconds if you want them set on top but still runny inside (basted eggs).

   Tip: For over-easy, flip gently with a spatula and cook 30 seconds more. For fully set yolks, cover the pan with a lid for 1 minute.

5. 5

   Plate 3 strips of bacon and 2 eggs per person. Season the eggs with a pinch of salt and pepper right before serving.

• skillet (30cm (12-inch))
• tongs
• paper towels
• spatula

Per serving

Nutritional values are estimates only.