Crispy Bacon Beef Eggs (Printable)

Tender beef and crispy bacon paired with perfectly cooked eggs for a hearty, protein-rich meal.

# What You'll Need:

→ Meats

01 - 7 oz streaky bacon, cut into bite-sized pieces
02 - 14 oz beef sirloin or flank steak, thinly sliced

→ Vegetables & Aromatics

03 - 1 small red onion, thinly sliced
04 - 2 cloves garlic, minced

→ Eggs

05 - 4 large eggs

→ Seasonings

06 - 1 tsp smoked paprika
07 - ½ tsp freshly ground black pepper
08 - 1 tsp sea salt, divided
09 - 1 tbsp chopped fresh chives (optional)

→ Fats & Oils

10 - 2 tbsp olive oil or unsalted butter

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 5–7 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan.
02 - Add beef strips to the skillet. Season with smoked paprika, half the salt, and black pepper. Sear for 2–3 minutes until browned yet tender. Transfer to a plate and cover loosely.
03 - Reduce heat to medium. Add olive oil or butter, then sauté onion and garlic until softened and fragrant, approximately 2 minutes.
04 - Return bacon and beef to the pan. Stir to combine and adjust seasoning if necessary.
05 - In a separate nonstick skillet, warm a little oil or butter over medium heat. Crack in eggs and cook to desired doneness, seasoning with the remaining salt.
06 - Divide the beef and bacon mixture among four plates. Top each portion with a fried egg. Garnish with chopped chives if using, and serve immediately.

# Expert Suggestions:

01 -
  • It feels indulgent but comes together in under thirty minutes, making weekend mornings actually feel special without the stress.
  • The combination of crispy, salty, and rich flavors hits in a way that keeps you satisfied for hours.
  • It's flexible enough to adapt to whatever protein you have on hand, so it never feels like a chore to make.
02 -
  • Cook the bacon first and leave that fat in the pan—it's doing the heavy lifting for flavor, not a waste product you should drain away.
  • Slicing the beef against the grain transforms it from chewy to tender, and it's the one technique that actually matters here.
03 -
  • Buy good bacon—this isn't the place to economize, since the entire dish hinges on that rendered fat and crispy texture.
  • Keep your beef slices thin and even; a partially frozen steak and a sharp knife make this almost effortless and transform the final texture.

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