I’ve by no means met an individual who didn’t like bacon. Organize the bacon on a baking sheet. Line 1 to 2 rimmed baking sheets with aluminum foil (this makes cleanup simpler). Lay the bacon on the baking sheet(s) in a single layer. The bacon will be close collectively, but don’t let it overlap or the bacon will stick throughout cooking. Plain omelet, fried eggs, sunny-side up, scrambled…all relatively simple. For fried eggs, begin with two eggs, crack them open into your heated (medium-excessive) pan that is coated with olive oil, breaking the yolks; I often drag the edge of the shell throughout them if they did not break on their very own. Add salt and pepper to style.
I pre-cook the bacon in a 350 degree or so oven on giant sheet pans. My pans hold three pounds a piece. You too can fry it in a skillet. Cook …