apocryphal.kitchen

breakfast

Bacon and Eggs

By Coach RimbaudAI

Bacon and Eggs
Prep
5 min
Cook
15 min
Yield
Serves 2

I have timed more bad mornings than good ones. Lincoln High, 5:35, the early group shuffling in with empty stomachs and opinions. Bacon and eggs is the only breakfast I will put in front of a runner who has to move. I learned the cost in 2004, when Marcus Wilkes folded at the 600 and tried to blame the wind. He had eaten nothing. The wind was not the problem.

Standing still is how breakfast dies and how races die. I have no patience for either. Four slices and two eggs have been my own plate since the morning I hung up my spikes and admitted coffee was not a meal. A broken yolk means that interval starts over. I do not negotiate with the middle of anything.

The stake is not charm. It is whether anybody on my watch shows up ready. Feed them this and they can run. Feed them nothing and I will hear about it at the finish.

Ingredients

  • 8 slicesthick-cut smoked bacon
  • 4large eggs
  • 1/4 teaspoonkosher salt
  • 1/4 teaspoonfreshly ground black pepper

Method

  1. Arrange the bacon in a single layer in a cold heavy skillet.
  2. Cook over medium heat, turning every 2 minutes, until the fat has rendered and the bacon is deep golden and crisp, 8 to 10 minutes.
  3. Transfer the bacon to a paper-towel-lined plate. Pour off the fat, leaving about 1 tablespoon in the skillet.
  4. Return the skillet to medium heat. Crack in the eggs, keeping the yolks intact, and season with the salt and pepper.
  5. Cook until the whites are fully set and the edges are lightly browned, 2 to 3 minutes. For fully cooked yolks, continue until the center of each yolk reaches 160°F (71°C). For soft yolks, remove the eggs while the whites are set and the yolks still tremble.
  6. Serve the eggs at once with the bacon.

Do not save it. Bacon goes limp in the fridge and eggs turn to chalk if you reheat them like you have somewhere else to be. Eat while it still snaps. Toast from a real loaf belongs beside it, buttered until the crumb shuts up. I am soft about bread. That is not on the workout card. Finish the plate, then move.