Bacon and Eggs
A classic breakfast-for-dinner plate: crispy bacon, a sunny-side-up egg, and golden fried potatoes with a side of ketchup. Simple, satisfying, and ready in about 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
Ingredients
- 4 slices bacon
- 2 large eggs
- 2 medium potatoes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp ketchup
Instructions
- 1
Dice the 2 medium potatoes into 1/2-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 2
Add the potatoes to the skillet in a single layer. Cook, stirring occasionally, until golden and tender, about 12-15 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- 3
While potatoes cook, place the 4 bacon slices in a separate cold skillet. Cook over medium heat, flipping once, until crispy and browned, about 8-10 minutes. Transfer to a paper towel-lined plate.
- 4
Pour off most of the bacon fat, leaving about 1 tbsp in the skillet. Crack the 2 eggs into the skillet, keeping them separate. Cook over medium-low until whites are set and edges are crispy, about 3-4 minutes.
- 5
Divide the potatoes between two plates. Top each with 2 bacon slices and 1 fried egg. Serve with 1 tbsp ketchup per plate.
- 6
Season the eggs with a pinch of salt and pepper if desired. Serve hot.
Tools you’ll need
- large skillet
- second skillet
- knife
- cutting board
- spatula
- paper towels
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