Bacon and Eggs, Done Right

• 4 slices thick-cut bacon
• 3 eggs
• coarse salt

Instructions

1. 1

   Lay bacon in a cold cast iron. Turn heat to medium. Cold start renders more fat.

2. 2

   Flip every 2 minutes until the bacon is evenly crisp, about 10 minutes total. Transfer to a plate.

3. 3

   Crack eggs into the bacon fat. Cover with a lid or tilt the pan and spoon hot fat over the whites.

4. 4

   Cook 2-3 minutes until whites are set and yolks are still runny.

5. 5

   Season eggs with salt. Serve with the bacon.