Happy Hanukkah, Merry Christmas, and Happy Holidays to all! (Trying not to play favorites.) My husband always wanted bacon with his eggs for breakfast while I just had the eggs (less calories). Being lazy, I baked a pound of thick sliced bacon (350 about 30 minutes) at a time placing the slices on the broiler pan top. The grease drained down through the holes into the broiler pan so the bacon did not "deep fry" in its grease. The bacon slices were put in an aluminum pan (the throw-away type) to prevent breakage, into a baggie, and into the frige's meat keeper. For breakfast, two slices pre-baked bacon on a folded sheet of paper towel placed on a plate, into the microwave, 15 seconds or so on high. Voila! Hot bacon on a warmed plate ready for the cloudy-side up eggs. Wha-a-a? A dollup of butter melted in a hot, small, cast iron skillet, drop in the cracked eggs, and cook till the bottom of the whites set but the top of the yolks are still raw looking. Toss in a scant tablespoon of water and QUICKLY cover with a pot lid. In about a minute, the hot steam cooks the egg white atop the yolk, and the yolk's still runny . . . just the way Ed liked them. (No broken egg yolks from a botched flip-over.) Steam longer if you prefer a more solid yolk. Place a cake pan on the skillet if you do not have a pot lid that fits. Hot grease and water are an explosive mix so be QUICK to contain the sizzle/splatter. Oh, and the bacon grease I saved for: flavor substitute for butter, wilted salad dressing, corn bread, etc. GG, you're just a font of great ideas! I never heard of a "cloudy" egg- but that owuld suit my husband just fine. He can't stand even a touch of brown on his fried egg, and it's hard to cook it all the way through and keep it white - the things we do for our partners, eh? Thanks for connecting here - :) PJH

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