Even lean bacon has fat, but by using this recipe no additional oil or fat is required to cook the egg, and there is no messy splattering.
This also makes an excellent filling for a bacon and egg sandwich or bap as it holds together well and is not greasy.
You will need a small non-stick frying pan, approximately 18cm (7 inch), with a heatproof handle.
Preheat the oven to 220ºC, set to Bake, rack position B.
Place up to four, top quality, lean bacon rashers in the frying pan, overlapping if necessary, and bake for 10 minutes.
Remove from oven and break two eggs over the top, return to oven for a further 3 minutes to achieve firm whites & runny yokes.
To serve, slide onto a plate or board and cut into two with a serrated knife.
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