Place the slices of bacon in the pan over medium-high heat. You don't want to crowd the bacon slices.
If your bacon is spattering all over, the heat is too high.
Cook your bacon, turning it every couple of minutes until it reaches the crispiness you desire.
Drain the bacon on a plate layered with paper towels.
Once all the bacon is cooked, turn your heat down to medium-low. Don't drain the bacon fat. You are going to fry your eggs in the bacon grease.Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs.
You want about 1/4 inch of fat in the pan.
Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
