Ingredients
Scale
- 8 slices thick-cut bacon
- 8 large eggs
- Non-stick cooking spray or parchment paper
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Optional: Chopped fresh chives or parsley for garnish
- Optional: Red pepper flakes for a kick of heat
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for the easiest cleanup. If you are not using a liner, spray the pan generously with non-stick cooking spray. Lay the bacon slices across the pan in a single layer, ensuring they do not overlap significantly as they will shrink during cooking.
- Slide the baking sheet into the center rack of the oven. Bake the bacon for about 12 to 15 minutes. You want the bacon to be mostly cooked and starting to crisp, but not fully done yet. The exact time depends on the thickness of your bacon. While the bacon cooks, crack your eggs into small individual ramekins or cups to make pouring them onto the hot pan easier and more precise.
- Carefully remove the sheet pan from the oven. If there is an excessive amount of bacon grease, you can carefully drain a bit of it off or soak it up with a paper towel, but leave enough to flavor the eggs. Push the bacon slices aside to create eight small “wells” or spaces. Carefully pour one egg into each space. If you prefer your eggs held in place, you can place a slice of bacon in a circle to act as a ring for the egg.
- Place the pan back into the oven. Bake for an additional 5 to 8 minutes. Watch closely: 5 minutes will typically yield runny yolks, while 8 minutes will result in a fully set yolk. Once the whites are opaque and set, remove the pan from the oven. Season the eggs immediately with salt, pepper, and your choice of fresh herbs.
- Cook Time: 25 minutes