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Classic Bacon and Eggs


  • 8 large eggs
  • 5 ounces sliced bacon
  • 12-16 cherry tomatoes
  • 1/4 cup chopped fresh parsley


  1. Fry the bacon slices over medium-high heat until they’re crispy. Set the bacon aside but leave the bacon fat in the pan.
  2. Crack the eggs open into the hot bacon grease. Cook them however you like.
  3. Season the eggs with salt and pepper, then plate with the bacon.  Add the cherry tomatoes to the hot skillet and roast for a few minutes.
  4. Serve the tomatoes with the bacon and eggs, then garnish with the parsley.

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