(by Beverly Weinstein)
eggs (preferably farm fresh or at least cage free)
bacon (preferably nitrate-free)
bread (preferably whole wheat, seven grain, or sourdough)
Fry the bacon in a cast iron skillet.
Remove when crisp, and place between paper towels to absorb the grease.
Crack eggs into the same skillet, and spoon bacon fat over them until edges are brown and crisp.
Serve with buttered toast.
(Read Southern Comfort, the story that accompanies this recipe.)