EGGS IN A BASKET

First you start with frying up some bacon.

When the bacon is done to your liking, remove bacon and place on a paper towel to absorb grease. Pour off about 1/4 of the grease from the pan, and leave the pan on over a medium low heat for five minutes, allowing it to build some reasonable heat.

 

Then you take two slices of bread — here I used potato bread, because it grills well, though a good "country" or "peasant" bread will also do — and cut a hole in each with a shot glass, saving the circular bits that got cut out. Place the bread and the circular bits in the grease and grill a bit on both sides over medium high heat. 

 The bread should reach a level of firm toastedness almost equal to that of a grilled cheese sandwich.

When the bread is crisped to your liking, crack an egg into each of the two holes and season to taste. Salt and pepper are fine, with a light lashing of cayenne, but I recommend Badia complete seasoning (sason completa) for a more robust and memorable flavor.

After the eggs have cooked to your liking on one side, carefully flip with a solid spatula — meaning having no openings through which eggs can escape and allow the other side to briefly cook. (NOTE: You may need to supplement the greasy cooking medium with some butter, as the bacon grease may have been fully absorbed by the bread at this point.) 

When the eggs are cooked to your liking, plate with the bacon and have at it! If you like eggs with a runny yolk, as I do, this dish is sheer culinary bliss. You can also divide the strips of bacon into sections and place in the egg toast for quartering into more concise forkfuls of simultaneous bacon, egg, and bread.

Plated deliciousness.

 

The sectioned version,  with peasant bread, topped with thick-cut bacon.

 

Yes, it's a cholesterol festival, so only cook this as an occasional guilty treat.