Bacon and Eggs

Bacon (about a pound per 4-5 people; an average pound of sliced packaged bacon has about 16 slices) Eggs (however many each person wants) Heat the oven to 200 F and get a baking sheet out and line with paper towel. Heat a skillet (preferably cast iron- incidentally, this is a great way to help season up your cast iron, if you have any) over medium-low heat. Cook 3 or 4 pieces of bacon at a time, turning when one side browns. When both sides are browned, put the bacon on the baking sheet and keep warm in the oven. Use the bacon fat that accumulates in the pan to cook the eggs in, and save the rest to make cornbread. Do I really need to post a recipe for fried eggs? :) (Yes, those are partially raw yolks. I like my eggs that way and I'm completely willing to tempt fate for the pleasure gained by dipping bits of toast in the warm yolk. MMMM!)