On Sun, 26 Jan 2020 20:58:47 -0500, Ed Pawlowski > wrote:

>Last night I used a small pan in the oven and I added a slice of bacon
>to cook for another use. So this morning, I'm looking at the pan and
>decided to make breakfast in it. I put in a couple of slices of thick
>cut bacon. When done, there was a little bacon fat so I cracked two
>eggs and put it back in the oven. The eggs cooked up and made two
>perfect sunny side up in the pan. Unlike a griddle or fry pan, heat was
>coming from top as well as bottom and the white set easily and evenly.
>
>I'm going to do it again that way.

Oven poached eggs in bacon fat... likely tasty but not at all
healthful... I'd prefer standard poached eggs... and hold the bacon.
Actually I'd much prefer a smallish ham steak with my poached...
buttered cinnamon raisin toast and a couple cups of black n' strong.
I know that most will differ but to my buds bacon is the ruination of
eggs and everything else.