Ingredients

• 4 largeseggs
• 8 baconsslices
• Kosher salt
• freshly ground black pepper
• Toast, for serving

Directions

1. Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
2. Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly
3. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes.
4. Take the pan out of the oven and quickly flip the bacon
5. move bacon to one side of the pan
6. Crack the eggs onto the other side
7. immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer.
8. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
9. Using a spatula, cut the eggs apart.
10. Slide them off the pan and onto plates right away to stop the yolks from solidifying.
11. Season to taste with salt and pepper.
12. Drain the bacon on paper towels
13. add to the plate along with toast.
14. Serve immediately.