In a large skillet, lay bacon flat with little overlap before turning on heat.

Cook over medium heat, turning the bacon every 2–3 minutes until it reaches an internal temperature of 145°F with a 3 minute rest.

Transfer bacon to a paper towel-lined plate. Leave the drippings in the pan and keep the heat on.

Carefully crack eggs into the hot pan, leaving space between each.

Cook the eggs for 1–2 minutes until the outside whites start to set, then flip.

Continue cooking the eggs another 1–3 minutes until the internal temperature reaches 160°F.

Divide the eggs between two plates and top them with freshly cracked black pepper.

Serve with bacon and enjoy!