Hidden Bacon....and Eggs

This Fried/Poached Egg & Bacon combo that Mom used to make us for breakfast, was and still is a Clark Family favorite! HIDDEN BACON is the title the Wimmer Grandchildren have given it. It is simple because everything takes place in one pan. It is great served up solo or placed on top of an English Muffin or toast.

Ingredients

1/2 pkg. Bacon (any kind)
6 Eggs
Salt and Pepper (to taste)
Oil or Butter (if needed)
1/4 c. Water

1. Cook the bacon in a frying pan over medium heat.

2. The grease from the bacon will help to keep the eggs from sticking, but if there is too much pour some off. Likewise, if there is too little (such as with turkey bacon), you may need to add a little oil or butter.

3. Once the bacon has cooked to an almost crispy stage, arrange the pieces in a spoke-like pattern in the pan, with one tip of each bacon strip meeting in the center of the pan and the other tip touching the edge of the pan.

4. Crack one egg into each space of the bacon "spokes". Flatten the yolk with the rounded end of an eggshell or if you like a more "over-easy" egg, leave the yolk as is.

5. Add Salt & Pepper if you wish.

6.. Add about 1/4 cup water to the pan and cover with the lid. This will create steam. Cook for about 3 minutes or until the yellows of the yolk are light in color and the whites have become opaque.

7. Using a spatula, section off a serving of egg with 1 or 2 bacon strips attached (hidden)!!