Counter 12 · Breakfast Counter
Cast-Iron Bacon and Eggs with Grilled Sourdough
Thick-cut bacon rendered slowly in cast iron, eggs fried right in the drippings with cherry tomatoes and herbs, and sourdough charred on a grill pan alongside.
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 2
- Level
- Easy
The best bacon and eggs come from a single cast-iron skillet and a little patience. Start the bacon in a cold pan so the fat melts gradually and the strips crisp evenly instead of curling and burning at the edges. Pour off all but two tablespoons of drippings, then fry the eggs in what remains; they pick up a smoky, savory edge you cannot get from butter. Cherry tomatoes go in at the same time and burst just as the whites set. Serve it right in the skillet.
Method
-
Lay the bacon in a cold 12-inch cast-iron skillet, set over medium-low heat and cook, turning every few minutes, until evenly crisp, 12 to 15 minutes.
-
Move the bacon to one side of the skillet or to a plate, and pour off all but 2 tbsp of the fat.
-
Meanwhile heat a ridged grill pan over medium-high. Brush the bread with olive oil and grill 2 minutes per side until deeply striped.
-
Raise the skillet heat to medium. Crack in the eggs, scatter the tomato halves around them and season with the salt.
-
Cook 3 minutes, tilting the pan and spooning hot fat over the whites until set but the yolks are still runny.
-
Tuck the bacon back in, sprinkle the chives, thyme and cracked pepper over, and serve in the skillet with the grilled bread wedged against the side.
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