Warm up frying pan slowly. It must not be too warm. Place the bacon slices in the pan. Fry them well on both sides but not too crisp, best results if turned frequently. Take the bacon slices out and place them on a warm plate.
Beak eggs into pan with bacon fat, turn the heat up and let the egg whites cook until stiff. Take the eggs up into the bacon plate. If they remain in the pan too long, the yolks and white of the eggs will become tough.
Bacon and eggs can be served also as bacon and scrambled eggs. In that case, first whip the eggs with 1 tablespoon cold water before pouring over into the bacon fat pan. Life and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked through but is still glossy and moist. NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no