Bacon and Eggs

Bacon, Eggs, and Potatoes for 3. Pan-Fried Potatoes with Onion: 3 medium potatoes, diced small 1/2 of an onion, minced salt and pepper oil Heat the oil in a skillet over medium heat and add the rest of the ingredients. Stir often, scraping the caramelized stuff off the bottom of the pan, and cook for 20 to 30 minutes Pan-Fried Bacon: Preheat the oven to 200 F. Heat a cast iron pan to medium-low heat, and cook 3 or 4 pieces of bacon at a time, for a few minutes on each side, until browned and cooked on both sides. (this will take about a half hour for a pound of bacon) Place on a baking sheet and keep warm in the oven. As bacon grease accumulates, skim it off to use for cooking the eggs. Eggs over easy: Heat a large cast iron skillet to medium-low heat and place the drippings from the bacon (you want about 2-3 Tb or so) in the pan. Crack however many eggs you want into the grease, and cook for about a minute or two on one side, and then flip and cook the other side just until the white is cooked. Remove from pan and serve. If you don't like runny yolks, you can cook them a bit longer to firm up the yolk.