2. BACON-BASTED FRIED EGGS

serves two


4 thick slices of bacon
4 large eggs
Salt and freshly milled black pepper to taste

In a medium skillet over medium heat, fry the bacon until crisp and brown. Remove the bacon, drain, and reserve.

Crack each egg in a cup or saucer, then gently nudge the eggs one by one into the warm skillet, side by side. Salt and generously pepper the eggs immediately. Cook the eggs for 1 minute, sprinkling them with salt and pepper while they fry. As they cook, use a spatula to scoop up some of the bacon drippings and drizzle them over the whites. Turn the heat down to low and continue cook and drizzling the drippings for about 1 minute longer or until done to your liking. Serve immediately, with bacon on the side.


courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 24