Skillet Bacon and Eggs

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2 to 4 people

1 tablespoon neutral-flavored oil, such as canola oil
7 ounces thick-cut bacon or touicnho
4 large eggs
salt and pepper, to taste
4 cups water
2 to 4 teaspoons Jasmine tea leaves or any tea of your choice
loaf of ciabatta or any crusty bread of choice, sliced
1 (3.5 ounces) wedge Masdam cheese or any cheese of choice

Heat the oil in a large cast-iron pan over medium heat.
Add the bacon to the pan and fry until it is crispy on both sides, about 5 to 10 minutes.
Move the bacon to the side of the pan.
Crack the eggs directly into the same pan and cook until the egg whites are st, about 3 to 4 minutes.
Season with salt and pepper.
In an electric kettle or small saucepan, heat the water to a boil.
Add 1 teaspoon of tea leaves and the boiling water to each bowl (use 2 to 4 bowls, depending how many people you are feeding).
Let the tea steep for 3 minutes.
Serve all the bacon and eggs family style (in one pan) accompanied with the crusty slices of bread, a hunk of Masdam cheese or your cheese of choice, and bowl of green tea.
This meal can be shared among a small family.