Sheet Pan Fried Eggs, Bacon, and Toast

This is my favorite way to make my bacon, eggs, and toast. It is quick, simple, and efficient. The trick is to use the Anova Precision Oven’s top and rear heat with a moderate oven temperature and a big burst of steam. These settings help to evenly render the fat from the bacon and quickly “fry” eggs in the rendered fat — the steam brings even, quick heat to both of these breakfast staples while still allowing the bacon to crisp and the edges of the eggs to gently brown. Adding sliced sandwich bread directly to a second oven rack while the eggs cook means your toast will be ready with the rest of your breakfast. Notes: Since bacon comes in different thicknesses, and some people like their bacon crisper than others, you’ll need to keep an eye on it. You can remove it sooner than the suggested cooking time or, if you want it crispier once the eggs are finished, you can return the bacon to the oven for 1 to 2 minutes before serving. You will need a quarter rimmed sheet pan for this recipe. The Anova ridged sheet pan will not work.