Classic Bacon and Eggs Breakfast With Toast

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Quick Ingredients

• 8 slices thick-cut bacon (about 8 oz / 225 g)
• 4 large eggs
• 2 tbsp unsalted butter, divided
• 2 slices sandwich bread (or 2 thick slices country bread)
• 1/4 tsp kosher salt (plus more to taste)
• 1/8 tsp freshly ground black pepper (plus more to taste)
• 1 tbsp milk (optional, for scrambled eggs)
• 1 tsp chopped chives (optional, for serving)

Do This

• 1. Heat oven to 400°F (205°C). Line a rimmed sheet pan with foil; set a wire rack on top if you have one.
• 2. Lay bacon in a single layer. Bake 14–18 minutes until crisp, flipping once at the halfway point.
• 3. Toast bread (toaster or skillet). Butter while hot with 1 tbsp butter.
• 4. Melt remaining 1 tbsp butter in a nonstick skillet over medium-low heat.
• 5. For fried eggs: crack in eggs; cook 2–4 minutes (cover 30–60 seconds for set whites). Season.
• 6. For scrambled eggs: whisk eggs with salt, pepper (and 1 tbsp milk if using). Cook 3–5 minutes, stirring gently.
• 7. Plate bacon + eggs + toast. Top with black pepper and chives if you like.

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Why You’ll Love This Recipe

• Everything finishes hot at the same time: crisp bacon, buttery toast, and eggs cooked your way.
• Oven-baked bacon means less splatter and hands-off cooking while you make eggs.
• Simple pantry seasonings let the classic flavors shine.
• Easy to scale up for a crowd by baking more bacon and cooking eggs in batches.

Grocery List

• Produce: Chives (optional)
• Dairy: Unsalted butter, milk (optional)
• Meat: Thick-cut bacon
• Pantry: Kosher salt, black pepper
• Bakery: Sliced bread or country bread

Full Ingredients

For the Bacon

• 8 slices thick-cut bacon (about 8 oz / 225 g)

For the Eggs (Choose Fried or Scrambled)

• 4 large eggs
• 1/4 tsp kosher salt (use a pinch less if your bacon is very salty)
• 1/8 tsp freshly ground black pepper
• 2 tbsp unsalted butter, divided (1 tbsp for eggs, 1 tbsp for toast)
• 1 tbsp milk (optional, only for scrambled eggs)

For the Toast

• 2 slices sandwich bread (or 2 thick slices country bread)
• 1 tbsp unsalted butter (from above), softened or used while toast is hot

To Serve (Optional)

• 1 tsp chopped chives
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and set up your bacon pan

Preheat the oven to 400°F (205°C). Line a rimmed sheet pan with aluminum foil for easy cleanup. If you have a wire rack, set it on the pan; it helps the bacon crisp evenly by letting hot air circulate. If you don’t have a rack, you can bake directly on the foil-lined pan.

Step 2: Bake the bacon until crisp

Arrange the bacon strips in a single layer without overlapping. Bake for 14–18 minutes, flipping once at the halfway point (around 8–9 minutes), until the bacon is deeply golden and crisp at the edges.

Timing depends on thickness and how crisp you like it. Thick-cut bacon often lands closer to 16–18 minutes. Transfer cooked bacon to a paper towel–lined plate to drain.

Step 3: Toast the bread and butter it while hot

While the bacon finishes, toast your bread to your preferred level using a toaster, toaster oven, or a skillet over medium heat.

Immediately butter the hot toast with 1 tablespoon of butter (total for both slices). Buttering while hot helps it melt into the bread instead of sitting on top.

Step 4: Choose your egg style and prep accordingly

Decide whether you’re making fried eggs or scrambled eggs. Either way, use a nonstick skillet (8–10 inches works well for 4 eggs) and keep the heat moderate for tender eggs.

If making scrambled eggs: In a bowl, whisk 4 eggs with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 tablespoon milk (optional) until the mixture looks uniform and slightly frothy.

Step 5: Cook fried eggs (option A)

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat (about 300–325°F / 150–160°C pan surface temperature if you’re using an infrared thermometer). When the butter is melted and gently bubbling (not browned), crack in the eggs.

Cook 2–4 minutes until the whites are set. For a more set top without flipping, cover the pan for 30–60 seconds near the end. Season with a pinch of salt and black pepper. If you like over-easy eggs, flip carefully and cook 15–30 seconds more.

Step 6: Cook scrambled eggs (option B)

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in the whisked eggs. Let them sit for 10–15 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center.

Continue cooking 3–5 minutes, stirring slowly and frequently, until the curds are softly set and still look slightly glossy. Remove from the heat; they’ll finish setting from residual warmth. Taste and add a pinch more salt or pepper if needed.

Step 7: Plate, season, and serve hot

Divide bacon, eggs, and toast between two plates. Finish with an extra crack of black pepper and a sprinkle of chopped chives if you like. Serve immediately while everything is hot and crisp.

Pro Tips

• For extra-crispy bacon: Use a wire rack and rotate the pan halfway through baking if your oven has hot spots.
• Keep eggs tender: Medium-low heat is your friend. High heat can make eggs tough and rubbery fast.
• Time it well: Start the bacon first, toast near the end of the bacon bake, and cook eggs last so they hit the plate fresh.
• Salt thoughtfully: Bacon is salty. Season eggs lightly at first, then adjust at the table.
• Prefer runny yolks but want safer handling: Consider using pasteurized shell eggs, especially for kids, elderly guests, or anyone immunocompromised.

Variations

• Diner-style plate: Add 1 sliced tomato (quick-seared in the egg pan for 1–2 minutes per side) and a handful of sautéed mushrooms.
• Cheesy scrambled eggs: Stir in 1/4 cup (1 oz / 28 g) shredded cheddar during the last 30 seconds of cooking.
• Lighter swap: Use turkey bacon and serve with whole-grain toast; cook turkey bacon at 400°F (205°C) for 10–14 minutes, flipping once.

Storage & Make-Ahead

For the best texture, eggs are best cooked and eaten right away. Bacon can be cooked ahead: cool completely, then refrigerate in an airtight container for up to 4 days. Reheat bacon on a sheet pan at 350°F (175°C) for 5–7 minutes or in a skillet over medium heat for 2–3 minutes, turning once. Toast is best fresh; if needed, you can re-toast lightly to revive it.

Nutrition (per serving)

Approximate, based on 4 slices thick-cut bacon, 2 eggs, 1 slice toast, and 1 tbsp butter per serving: 520 calories; 24 g protein; 20 g carbohydrates; 38 g fat; 13 g saturated fat; 1 g fiber; 1,100 mg sodium.