Howl's Moving Castle Inspired: Thick-Cut Bacon and Eggs

• •100 g Thick-cut bacon (cut into 2cm thick slices (about 2-3 slices))
• •2 piece Large eggs
• •1 tsp Cooking oil (or as needed, if bacon doesn't render enough fat)
• •to taste Black pepper (freshly ground for best flavor)

Instructions

1. 1

   Prepare the bacon by cutting the thick-cut slices into approximately 2cm pieces. This allows for more surface area to crisp up beautifully.

2. 2

   Heat a sturdy frying pan over medium heat. Add a small amount of cooking oil if your bacon isn't very fatty, then add the bacon pieces. Fry until one side is deeply browned and crispy. This will take about 4-6 minutes.

3. 3

   Flip the bacon pieces to brown the other side. While the second side of the bacon cooks, crack the two large eggs directly into the pan, nestled among the sizzling bacon. You can use the rendered bacon fat to help cook the eggs.

4. 4

   If air bubbles form in the egg whites, gently prick them with chopsticks or a spatula to ensure a smoother, more consistent shape as they cook.

5. 5

   Once the bottom of the eggs are set and the whites are mostly opaque, turn off the heat. Allow the residual heat in the pan to finish cooking the tops of the eggs to your desired doneness (runny, jammy, or firm yolk). This usually takes 1-2 minutes.

6. 6

   Carefully transfer the bacon and eggs to a plate. Sprinkle generously with freshly ground black pepper and serve immediately, embracing the cozy magic of a Howl's Moving Castle breakfast!

Chef's Tips

• 💡For extra crispy bacon, ensure not to overcrowd the pan. Cook in batches if necessary, though for a single serving, it should fit well.
• 💡If you prefer a firmer yolk but don't want to flip your eggs, you can cover the pan with a lid for the last minute or two of cooking to steam the tops of the eggs.
• 💡Serve with a slice of toasted artisanal bread or a fresh green salad to complete the meal, just like in the movie's spirit.