On Monday, January 27, 2020 at 2:57:29 PM UTC-5, Sheldon wrote:
> 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...

Not every meal has to be 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.

The raisin toast is probably worse for you than bacon. Moot, I know,
because you don't like bacon.

Cindy Hamilton