One Dozen Eggs: Parts 5 And 6

     Pan-fried this morning and I was clumsier than usual -- I like the yolks broken, Tam doesn't, my hand slipped.  That's a nice amount of genuine bacon grease (and a few droplets of chili oil), which is why the eggs will move from the skillet to a paper-toweling covered plate and have all the excess carefully dabbed away.

     And here is number five or six, with some shadowy and very tasty thick-sliced bacon:

      Where's number four, you ask?  Ah, there lies a story: prepared, waiting, in hiding.  Ready for lunchtime and you'll have to wait until afterwards
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