Griddled thick-cut bacon and sunny side up eggs fried in bacon fat

Lay the bacon on the medium-low zone of the griddle with no added fat; cook low and slow until golden brown on both sides, adding more strips as they shrink.

Remove the bacon to a hard surface rather than paper towels, which trap steam and reduce crispiness. Leave the fat on the griddle.

Turn the burners to medium-high and crack the eggs into the bacon fat; season with salt and pepper.

Once the bottoms are crispy, cover with the lid to trap steam until the white is opaque over the yolk. Turn off the heat.