8 thick slices good-quality bacon
4 large eggs
Kosher salt and freshly ground black pepper
Preheat oven to 375°.
Place a large heavy-bottomed sauté pan (I use a 13-inch well-seasoned cast-iron pan) over medium heat. Add the bacon slices, brown on one side, and flip over.
When half-brown on the other side, add the eggs to the pan (2 eggs over each 4 slices of bacon), season to taste with salt and pepper, then place in the oven.
Cook to your desired doneness of eggs (I prefer the whites cooked but the yolks runny), about 2–4 minutes. Divide and serve.