The supermarket right next to where I live had a sale where they give away a carton of large eggs for free with a $6 purchase of Hormel® Black Label® bacon, which is actually kind of awesome, you know. Anyway, the bacon had instructions on it for the oven in case you wanted to put it in the oven. The oven method of course sounded more appealing than the close-and-personal-care method of flipping the strips over and over on a skillet over medium heat. So I used it.

To cook the bacon the oven had to be preheated to 400°F and the strips had to be on a shallow baking pan. Then it just sits there for like 10-15 minutes. I went for 15 minutes and when it finished the pan was covered in bacon grease and the bacon itself was nice and crispy and consistently cooked and moreover it was perfectly flat instead of the less-than-desirable state of being all curled up and whatever like panfried bacon tends to be.

Next time I'm thinking of going for 10 minutes instead so the bacon doesn't get as overcooked as it did here.

The bacon was served with my typically sublime and awesome scrambled eggs and hash browns in the shape of a heart. The scrambled eggs were made using generic supermarket unsalted butter which kept the texture of the egg better than the salted kind I've been using. The hash browns weren't fried as completely as they should have been. Overall this breakfast was mediocre with some good, memorable bacon and scrambled eggs.

The soundtrack to this morning's breakfast was The Mountain Goats's 2002 all-out lo-fi album All Hail West Texas which went nicely with cooking bacon.

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—Sofi