Steak and Eggs
Cook 2 slices of bacon in a skillet. Remove bacon from pan and drain most of the drippings. With the skillet still hot with reserved dripping, cook 2-3 cubed potatoes, about 1/2 c sliced onion, and cook until the potatoes are tender and golden brown. Salt and pepper both sides of a 10-12 0z. steak. Place in another hot skillet until done to your liking, turning when necessary. (I would've liked ours a little more rare, but I got carried away with something. I think I went about 1 minute over time. It was still juicy and tender.) Remove from heat and let the steak rest, covered with foil until everything else is ready. Fry a couple eggs to desired stage (nice and soft for me) and now you are ready to assemble. Slice the steak in strips against the grain, and place on a plate. Pile on the potatoes/onions, egg, them crumble the bacon over the whole thing. When the steak rests, a lot of yummy juice will accumulate. Pour that all over the tower. I had some pesto sauce in the fridge, and I added a little of that on top for the nice herbs flavors. I hope, actually, I know you'll enjoy it as much as I did. KC said the leftovers for lunch the next day were something for his co-workers to be jealous of.