If you’ve ever wondered how to get that perfect, crispy bacon and runny-yolk egg combo on a glass-top stove—using a cast iron skillet—you’re in the right place. In this post, I’ll walk you through my step-by-step method that ensures even cooking, no sticking, and delicious results every time.
Step 1: Preheat Your Cast Iron Skillet (The Right Way)
Before anything hits the pan, I preheat the skillet for about 20 minutes. I set my stove to between 2 and 3 (low-medium heat) and let the pan gradually come up to temperature. Cast iron needs time to heat evenly—and trust me, it makes all the difference in how your food cooks.
???? Tip: A properly preheated cast iron skillet will feel hot to the touch (be careful!) and give you a nice sizzle when food hits the surface.
Step 2: Add a Little Oil—Even with Bacon
Even though bacon renders its own fat, I like to add just a small drop of avocado or olive oil to the pan before adding the bacon. This helps prevent it from sticking when it first hits the surface. Swirl it around a bit to coat the bottom, and you’re ready to go.
Step 3: Lay Down the Bacon and Let It Cook
Now for the good part—lay the bacon strips flat in the pan. It’s important to resist the urge to move them right away. Just let them sit and cook undisturbed. With your pan properly preheated, the bacon will cook evenly without the need for flipping every few seconds.
Keep the heat on medium-low, and you’ll start to see the bacon curl and shrink as it cooks. That’s your cue to flip it.
???? Tip: If you like crispier bacon, leave it on a bit longer before flipping. Cast iron holds heat well, so it’ll stay sizzling.
Step 4: Drain and Save the Bacon Fat
Once the bacon is done (about 5 minutes total), remove it and place it on a towel to soak up the excess grease. Before moving on to the eggs, pour off some of the bacon fat into a heat-safe container to save for later. It adds amazing flavor to future dishes.
Step 5: Cook the Eggs in the Same Skillet
With the skillet already hot and seasoned from the bacon, it’s time to cook your eggs. Just crack one right into the pan, and let it sizzle in the residual fat.
Add a pinch of salt and pepper, and let the egg cook until the edges start to set. If it starts to stick, just gently loosen it with your spatula. I like mine over-easy, so I give it a quick flip and let it sit for just a few seconds before removing it from the pan.
Step 6: Serve and Enjoy!
Place the egg next to the bacon on your plate, and that’s it—perfect bacon and eggs cooked on a glass-top stove with a cast iron skillet. You get that crispy, golden texture and a rich, flavorful bite every time.
Want to See the Cleanup and Storage?
If you’re curious about how I clean and store my cast iron skillet after cooking, be sure to check out my next video/post, where I cover my go-to method for maintaining cast iron.
Thanks for reading, and happy cooking! ????????