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Bacon Lardon and Egg Skillet

Counter 12 · Breakfast Counter

Bacon Lardon and Egg Skillet

Thick-cut bacon rendered into chewy-crisp lardons, then two eggs set right in the fat with shallot and cracked pepper. One pan, fifteen minutes.

4.6 388 cooks rated this
Prep
5 min
Cook
12 min
Serves
2
Level
Easy
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This is the breakfast our butchers make on the back burner when a slab of bacon ends up with odd ends. Cutting the bacon into batons instead of frying strips gives you more browned edges and a pool of seasoned fat to cook the eggs in. Keep the heat moderate once the eggs go in and cover the pan for a minute so the whites set on top before the yolks go firm. Bring bread to the table; you will want it for the pan.

Method

  1. Put the bacon batons in a cold 10-inch skillet and set it over medium heat. Cook, stirring now and then, until most of the fat has rendered and the pieces are browned but still slightly chewy, 8 to 9 minutes.

  2. Spoon out all but about 2 tablespoons of fat. Add the shallot and cook for 1 minute, just until it softens, then splash in the sherry vinegar and let it sizzle away.

  3. Push the bacon and shallot toward the edges to make four open spots. Crack an egg into each spot and lower the heat to medium-low.

  4. Cover the pan and cook 2 to 3 minutes, until the whites are opaque and the yolks are still glossy. Uncover sooner if you like runny yolks.

  5. Finish with cracked pepper, chives and a pinch of flaky salt. Serve straight from the skillet with the toast for dragging through the bacon fat.

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