the perfect bacon and eggsFor many reasons, I look forward to the weekend all week long. One of the highlights is my weekend morning breakfast ritual, it’s almost like a religious experience. Bacon and eggs has always been a breakfast favorite, but now I’ve figured out the magical way of cooking them, it’s a non-negotiable staple. This method is done in the oven. Everything is cooked perfectly even and with no stove top grease splatter.

Adam, how do I make these perfectly magical bacon and eggs?

It’s kind of a “low and slow” method. Here’s what you need:

  • Cast iron skillet
  • Thick, high quality, uncured bacon
  • Farm fresh eggs
  • Sea salt and fresh cracked pepper

Does the bacon quality and farm eggs really matter?

Central Market Black Pepper Uncured BaconShut up! Of course it does. If you want these to be MAGICAL bacon and eggs, it does matter. I typically buy my eggs from a local farm or farmers market. But if you’re too lazy to find one, my local grocery market (H-E-B) carries a selection of farm raised pastured eggs which will suffice. They also cary their Central Market brand of all-natural uncured bacon. I heart this bacon.

Health Tip: Next time your friend mentions “egg whites”, punch them right in the face. Egg yolks are one of the best sources of choline. Choline is a key nutrient needed to package the fats in the liver and export them into the bloodstream where they can be metabolized by other tissues. If you are not getting enough yolks, leafy greens or liver in your diet you are at potential risk of non-alcoholic fatty liver disease – not good.

Bacon-and-Eggs-5

bacon in cast iron skillet

Construction Instruction:

  1. Preheat oven to 350 degrees
  2. While oven is preheating, start warming the skillet on medium-low and lay the bacon in the skillet (don’t overcrowd)
  3. When the oven is preheated, place the skillet on the middle rack and cook for 30 minutes
    The bacon fat will render so perfectly and the flavor keeps fully intact by not overcooking on a direct heat source
  4. eggs in cast iron skillet in ovenRemove the bacon from the oven and let rest on a paper towel to soak up excess grease (but don’t blot or try to “dry” it, you need a little grease on there)
  5. While the skillet is still hot, crack your eggs directly into the rendered bacon fat and place skillet back in the oven
  6. Cook your eggs 7 minutes for a runnier yolk or 8-9 minutes for a firmer, yet slightly gooey, yolk (runnier recommended)
  7. Using a spatula, scoop up the eggs and allow bacon grease to drip a few seconds
  8. Place the eggs and bacon on a plate and add sea salt and pepper to the eggs to taste – the salt will make the eggs pop, but just a bit will do

If you have more than 5-6 pieces, you may want to raise the temp. If you are weird and like crispier bacon, you can try moving the temp up to 375 or even 400, but don’t talk to me if you do this. Crispy bacon is not magical.

Enjoy with coffee because:

Eggs + Bacon + Coffee = Happiness

This is a fact. The increased dopamine levels gives you deep level of satisfaction and happiness and you’ll be strong enough to pull the ears off a gundark.

Cast iron skilletcooked bacon resting on napkineggs cooking in over in cast iron skilletthe perfect bacon and eggs


 

 

Click to enlarge.