Crisp-Fried Bacon with Runny Yolk Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Perfectly cooked bacon paired with eggs cooked to a velvety yolk consistency for a simple, satisfying start to the day. This American-inspired keto recipe, ready in about 17 minutes, pairs bacon, large eggs, coarse sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 12 min Serves 2 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 8 slices bacon in a cold skillet and cook over medium heat for 8-10 minutes until golden brown and crisp, flipping once halfway through.
  2. Step 2: While bacon cooks, gently crack 4 large eggs into separate small bowls and season each with 1/4 tsp coarse sea salt.
  3. Step 3: Reduce heat to low, add eggs to the skillet around the bacon, and cook for 2-3 minutes until whites are set but yolks remain runny, spooning hot bacon grease over the eggs.
  4. Step 4: Transfer bacon and eggs to a plate, sprinkle with 1 tbsp chopped fresh chives, and serve immediately.

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