Brown sugar bacon gets crisp and caramelized in the pan, then you fry eggs in the rendered fat and serve everything on buttered toast. A simple weeknight supper that leans on one good ingredient.

Serves 2. 15 minutes, 15 at the stove.

About 510 calories a serving, 28 g protein, 31 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Lay 8 slices of brown sugar bacon in a cold large skillet in a single layer, then set it over medium heat. Cook, turning once, until the bacon is caramelized and crisp, about 8 to 10 minutes total. Transfer to a plate.10 min
2. Pour off all but 1 tablespoon of bacon fat from the pan, keeping the heat at medium. Toast 4 slices of bread in a toaster or oven while the bacon cooks.
3. Crack 4 eggs into the pan with the bacon fat, spacing them apart. Cook until the whites are set and the yolks are still soft, about 3 to 4 minutes. Season with a pinch of salt and pepper.4 min
4. Spread 1 tablespoon of butter over the warm toast. Divide between two plates, top each with 2 eggs and 4 slices of bacon.

Note Swap the eggs for sliced avocado if you prefer. Leftover bacon keeps in the fridge for three days and is good in a sandwich. Serve with sliced tomato or hot sauce on the side.