Bacon, eggs, and toast make up one of the most well-loved breakfasts around. It’s simple, filling, and covers all the bases—crispy, savory bacon; perfectly cooked eggs; and golden toast to mop it all up. Whether you’re starting your day or taking it slow on a weekend, this plate delivers comfort with every bite. This recipe serves 2 people.
Ingredients
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4 slices of bacon
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4 large eggs
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4 slices of bread (white, whole wheat, sourdough, or your favorite kind)
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Butter (for toast and cooking eggs)
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Salt and freshly ground black pepper
Cooking the Bacon
Place the bacon in a cold skillet and turn the heat to medium. Cook slowly, flipping as needed, until it’s as crisp or chewy as you like—about 8–10 minutes total. Transfer to a paper towel-lined plate to drain.
You can also cook the bacon in the oven for easier cleanup. Lay it on a baking tray and bake at 200°C (400°F) for 15–20 minutes.
Making the Toast
While the bacon cooks, toast the bread slices to your preferred level of crunch. Butter them while hot.
Cooking the Eggs
Use some of the bacon fat or a bit of butter in a nonstick skillet. There are a few ways to cook the eggs:
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Fried (sunny side up): Crack eggs into the pan and cook over medium-low heat until the whites are set but the yolks remain runny, about 3–4 minutes.
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Fried (over easy or medium): Once the whites set, flip the eggs gently and cook another 30–60 seconds.
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Scrambled: Beat the eggs in a bowl with a pinch of salt. Pour into a buttered pan over medium-low heat, stirring gently until soft and fluffy.
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Poached or boiled also work, depending on your preference.
Season the eggs with salt and pepper.
Serving
Plate the bacon, eggs, and toast together. Add extras if you like—sliced avocado, sautéed mushrooms, or grilled tomatoes all fit in well.
There’s nothing fancy about bacon, eggs, and toast—and that’s the point. It’s the kind of breakfast that feels familiar, no matter where or when you eat it. Just good ingredients, cooked well, and served hot.
