Bacon & eggs

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For the BACON:  

Line a baking tray with crinkled aluminum foil so the bacon doesn't stick. Arrange thick-cut bacon on pan/tray without touching (will cause bacon to stick). Put in a COLD oven set at 375, set a timer for 25 - 30 minutes. and walk away. After the timer is up, additional time will be needed depending on your preferred level of bacony doneness. Don't walk too far away at this point, cook for 2-3 minutes at a time, checking the bacon. Once you have achieved your desired bacony doneness level, remove it from the oven and transfer cooked bacon onto a paper-lined towel to absorb any excess grease.

For the SCRAMBLED EGGS

Crack 3 farm-fresh eggs into a mixing bowl, discarding shells. Heat a pan on the stove on medium heat and add 1 tbsp of fat - could be olive oil, butter, bacon fat, or any combination. Once the fat is melted and warm, whisk eggs until incorporated and pour into the pan. Stir constantly on medium-medium low heat. Do not rush this step or try to cook on higher heat. Stir until curds form, removing from heat as necessary to not overcook eggs. As the eggs are finishing, add in one tbsp of butter cut into chunks and incorporate into the cooked eggs. Finished eggs should appear wet and glossy but not runny. Transfer to plate to serve - eggs will continue cooking off the heat. Salt/Pepper to taste. Garnish with parsley, chive, or spring onions. 

Serve with sliced tomatoes and/or your preferred choice of breakfast potatoes.

BONUS: The bacon may need to be consumed as soon as possible. Also, don't throw out that precious bacon fat - save it in a jar for use on other things - like the eggs. Also perfect for heating refried beans or making a roux.