Making a perfect breakfast when you have ONE pan.
It’s all about being resourceful, really. I have one really good pan. It’s heavy, has a great copper bottom encased in stainless steel so the heat conduction on it is amazing. But I only have one. 
So how do you make breakfast for two on one pan when you want to make over-easy as well as scrambled, and keep bacon hot? It’s really quite simple. Cook the bacon first. Toast the bread. Then use the pan to cook the eggs, scramble one side not the other. Then take it OFF the heat and put the plate of bacon and toast on top. Wait five minutes. Bacon guaranteed to be still hot, eggs to be scrambled on one and over-easy on the other side.
BTW, if you haven’t read my freezing bacon tip, here’s a link. To unroll it, I usually just wrap it up in a dishcloth (it’s too cold for my hands) and bend it a little to loosen, then use a butterknife to peel them out when they’re being stubborn. Bacon go on sale from time to time, so I usually stock up.
