This is a pretty easy recipe to get right almost every time and doesn’t use a ton of fat.

• 1/2 strip bacon
• 1 egg
• 1 Tablespoon water
• Non stick pan with tight fitting lid (preferably tempered glass)

Fry the bacon on medium high heat (7-8 on a scale of 0-9) in a non-stick skillet until most of the fat has been released into the pan.

Remove the bacon and crack the egg directly into the pan on top of the grease.

Fry the egg on high heat for about 1 minute.

Add 1 Tablespoon water to the pan and cover immediately with the tight fitting lid.

Continue cooking 1 minute more. If you don’t like a runny center, cook another minute.

You need a new 1/2 piece of bacon for each additional egg.

My best results are with a single egg at a time. When cooking for a crowd, I can do two eggs at a time in the same pan but I can’t seem to stay on top of multiple pans going at once.

Serve immediately.