Cooking bacon and eggs together in one pan can be achieved by following these steps:
Preparation: Start by choosing a large enough pan to accommodate both the bacon and eggs without overcrowding. Non-stick or well-seasoned cast-iron pans work well for this purpose. Place the pan on medium heat.
Cook Bacon First: Lay the bacon strips in the pan, making sure they don't overlap. Cooking bacon first allows the fat to render and coat the pan, providing a non-stick surface for the eggs. Flip the bacon occasionally to cook it evenly and prevent burning. Once the bacon reaches your desired level of crispiness, remove it from the pan and set it aside on a plate lined with paper towels to absorb excess grease.
Use Bacon Fat for Cooking Eggs: Before adding the eggs, pour off excess bacon fat, leaving about 1-2 tablespoons in the pan. This will give the eggs a delicious bacon flavor. If you prefer, you can use a little cooking oil or butter instead.
Crack the Eggs: Carefully crack the eggs into the pan, ensuring they have enough space between them. You can crack them directly into the pan or crack them into a bowl first and then gently slide them into the pan.
Cook Eggs to Preference: For sunny-side-up eggs, cook them on medium heat until the whites are set and the yolks are still runny. If you prefer over-easy or over-medium eggs, carefully flip them using a spatula once the whites are mostly set, and cook for a short time on the other side. For scrambled eggs, beat the eggs in a bowl before adding them to the pan and cook them while stirring gently until they reach the desired consistency.
Serve: Once the eggs are cooked to your liking, remove them from the pan and serve alongside the cooked bacon.
By following these steps and using moderate heat, you can cook both the bacon and eggs together in one pan without burning either of them while keeping both cooked through evenly at the same time. Enjoy your delicious breakfast!