Howl's bacon and eggs (Howl's Moving Castle)

Steps

1. Take the eggs out of the refrigerator while you prepare the rest: they will cook more evenly, and the yolk will stay softer.
2. Heat a large skillet over medium heat with a drizzle of oil, then lay the bacon flat without crowding; let it sizzle until the edges begin to curl and brown.
3. Flip the bacon and continue cooking until it is golden, shiny, and still slightly pliable in the center; set it aside on a warm plate while keeping the flavorful fat in the pan.
4. Add the butter to the same skillet and let it gently foam without burning; it should smell nutty and smoky.
5. Crack the eggs into the hot skillet, lower the heat a little, and let cook without stirring until the whites are set and the yolks remain rounded and shiny.
6. Lightly salt the whites and pepper the yolks at the end of cooking; if the whites take too long to set, tilt the pan and baste them with the hot fat.
7. While the eggs finish cooking, toast the bread until crispy on the outside and still soft in the center.
8. Serve immediately on warm plates: crispy bacon, perfectly shiny fried eggs, and toasted bread on the side for mopping up the yolk.