Oh, sweet bacon, my daily breakfast-lunch-dinner-snack-dessert!
There is but one way I like to make my bacon.
Tbsp of butter melted in a stainless-steel skillet. Drop in four pieces of thick, apple- or hickory-smoked, organic, humanely raised, nitrate-free bacon. Slice up a precooked sausage and place the bits around the bacon. When the sausage is in, it's time to flip the bacon. When the bacon is flipped, it's time to turn the sausage slices. Then it's time to flip the bacon again. All this time I'm swishing the hot butter/grease around liberally. Then it's time to take out the bacon, then the sausage, put them on a plate, and immediately douse them in cinnamon. Real asian cinnamon preferred!
Then I fry three eggs in the grease, preserving the yolks. When the eggs are out of the skillet, I stack them in a bowl, pour the remaining grease from the skillet over the bacon/sausage, and dust it in yet more cinnamon!
None of it is overcooked, in fact it's a bit raw by CW standards, but that's how I like it! Now it's time to chow down, dipping the bacon and sausage bits in the egg yolk for extra flavor. Then I lick everything clean because it is just that good.
My current 24-hour fast is up in just six more hours (can you tell?) and I am going to eat me some serious bacons.
Thank you, Athena, for this very important thread!