Bacon and eggs

Ingredients

• 8 rasherbacon
• 4eggs, as fresh as you can get
• 1/2 tspblack pepper
• 1/4 tspsea salt
• 1/4 ozchives, finely snipped

Method

1. 1

   Lay the slices in a large heavy skillet with no fat and no heat, then turn the stovetop to medium. Let them come up to temperature slowly.

2. 2

   Turn the slices now and then and cook for about 8 minutes, until the fat has run clear and the meat is as crisp as you like it. Lift them onto paper towels and pour off all but a couple of tablespoons of the fat.

3. 3

   Turn the heat down to medium-low, crack the eggs into the pan and cook for 3 to 4 minutes, spooning a little of the hot fat over the whites until they set but the yolks are still liquid.

4. 4

   Slide the eggs onto warm plates next to the bacon, season with salt and pepper and scatter the chives over.