Make: 1. Heat a large nonstick pan over medium-high heat. 2. Add the strips of bacon and cook, flipping often, until crispy, 4-6 minutes. Remove from pan to a paper towel covered plate. 3. Wipe out pan, and heat 1 teaspoon olive oil over medium high heat. (or drain all but 1 teaspoon of the bacon grease and use that instead of olive oil to cook the eggs in) 4. Crack the egg into skillet. 5. Add 1 teaspoon of water to pan, reduce heat to medium low, cover and cook for 1 minute, or until egg reaches desired level of doneness. Sprinkle with salt and pepper to taste. 6. Remove egg from pan, season to taste with salt and pepper. 7. Repeat steps 1-4 with each egg. 8. Serve eggs with bacon and raspberries.
A great healthy breakfast!