Crispy Bacon & Egg Breakfast Stack

A hearty, golden-toasted open-faced stack layered with crispy bacon, a buttery fried egg, and fresh lettuce on thick-cut bread — simple comfort food at its best.

Let's cook

1. Lay 4 strips of bacon in a cold skillet, then turn heat to medium. Cook for 3–4 minutes per side until crispy and golden. Transfer to a paper towel-lined plate and pour off most of the bacon fat, leaving just a thin film in the pan.
2. While the bacon rests, toast 2 thick slices of bread in a toaster or dry pan over medium heat until golden and crisp on both sides.
3. Return the skillet to medium-low heat and add 1 teaspoon of butter, letting it melt and foam gently.
4. Crack 2 eggs into the skillet, one at a time. Season each with a pinch of salt and pepper. Fry sunny-side up for 2–3 minutes until the whites are fully set but the yolks remain runny, or flip and cook 30 more seconds for over-easy.
5. Butter each slice of toasted bread lightly while still warm.
6. Layer each toast with 2–3 leaves of fresh lettuce, then 2 strips of crispy bacon broken in half, and finally top with one fried egg.
7. Season the finished stack once more with a crack of black pepper and serve immediately while everything is hot and crisp.