Country Eggs and Bacon

For 2

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.  

Read Sandy's story, "Opening and Closing Ceremonies" of why there was only one day of the year that his mother made breakfast.


Sandy D'Amato

Sanford (Sandy) D’Amato is a James Beard Award–winning chef who teaches cooking classes at Good Stock Farm, his home in Hatfield. He is the former chef/owner of Sanford Restaurant in Milwaukee, and the author of GOOD STOCK: Life on a Low Simmer, his memoir with recipes. Learn more about Sandy and Good Stock Farm cooking classes at