THE SPLIT PLATE / RECIPE

Sunny-Side Eggs + Canadian Bacon Breakfast

A real hot breakfast in under 10 minutes — 3 sunny-side eggs + 5 Jones Canadian bacon slices, ~310 cal / 35g protein. The water-and-lid method sets the whites and keeps the yolks runny.

YIELD1 serving
TOTAL TIMEunder 10 min
COOK METHODSee method
EST. / SERVING~310 cal | ~35g protein

Ingredients

Ingredients

  • 3 large eggs (~210 cal / 18g protein)
  • 5 slices Jones Canadian bacon, fully cooked (~100 cal / 16.7g protein; label lists 60 cal / 10g per 3 slices)
  • Light spray cooking spray (excluded from macros)
  • Seasoning, to taste
  • Small splash of water (for steaming the egg whites)

Allergens: eggs. Food safety — cook eggs to your preferred doneness and personal risk tolerance; runny yolks are not fully cooked. Jones Canadian bacon is fully cooked; warm before serving if desired. Estimated macros — eggs estimated at ~70 cal / 6g protein each; Canadian bacon from the Jones label. Egg sizes and labels vary, so recalculate against the packages in hand.

You want a real hot breakfast with ~35g protein in under 10 minutes and almost no prep. Three sunny-side eggs cooked with the water-and-lid method for runny yolks, plus five fully cooked Canadian bacon slices warmed in the same pan.

Method

  1. 1.SPRAY + HEAT. Lightly spray a skillet and set it over medium-low heat.
  2. 2.CRACK + SEASON. Crack in three eggs. Separate the whites gently if they run together, then season.
  3. 3.SPLASH + COVER. Add a small splash of water and cover until the whites are set and the yolks remain runny. Transfer the eggs to a plate.
  4. 4.WARM THE BACON. Add five fully cooked Canadian bacon slices and warm about 1 minute per side.
  5. 5.PLATE. Plate the Canadian bacon beside the eggs and serve immediately.

If something fails

Whites won't set but yolks are already firming: Heat's too high. Drop to medium-low, add the splash of water, and cover — the steam sets the tops of the whites without overcooking the yolks.

Yolks broke: Crack gently from a low height and don't crowd the pan. If whites run together, nudge them apart with a spatula rather than stirring.

Bacon is dry or tough: It's fully cooked — you're only warming it. About a minute per side over medium is enough; longer just dries it out.

Macros don't match your tracker: Egg sizes and Canadian bacon labels vary. Recalculate against your eggs and the Jones package in hand.

Storage and reheating

Store: Best made fresh — it's under 10 minutes. Don't batch runny eggs.

Reheat: N/A — make each plate fresh.

Lasts: N/A — cook per serving.

Estimated nutrition

~310 cal | ~35g protein.

~310 calories and 35g protein for the filmed plate: three large eggs (estimated ~70 cal / 6g each = 210 / 18) + five Jones Canadian bacon slices (label lists 60 cal / 10g per 3 slices, so five ≈ 100 cal / 16.7g). Total ≈ 310 cal / 34.7g, displayed as 310 / 35. Cooking spray and seasoning are excluded. Egg sizes and the Canadian bacon label vary — recalculate against what you use.

thesplitplate.com/cookbook/sunny-side-eggs-canadian-bacon-breakfast

Sunny-Side Eggs + Canadian Bacon Breakfast
Breakfast

Sunny-Side Eggs + Canadian Bacon Breakfast

By Tushar Sharma

A real hot breakfast in under 10 minutes — 3 sunny-side eggs + 5 Jones Canadian bacon slices, ~310 cal / 35g protein. The water-and-lid method sets the whites and keeps the yolks runny.

Make this when

You want a real hot breakfast with ~35g protein in under 10 minutes and almost no prep. Three sunny-side eggs cooked with the water-and-lid method for runny yolks, plus five fully cooked Canadian bacon slices warmed in the same pan.

Total time
under 10 min
Yield
1 serving
Protein / serving
~35g
Cal / serving
~310
Allergens and safety

Contains: eggs

  • Food safety — cook eggs to your preferred doneness and personal risk tolerance; runny yolks are not fully cooked. Jones Canadian bacon is fully cooked; warm before serving if desired.
  • Estimated macros — eggs estimated at ~70 cal / 6g protein each; Canadian bacon from the Jones label. Egg sizes and labels vary, so recalculate against the packages in hand.

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

Runny yolks, fully set whites, and warm Canadian bacon with lightly crisped edges. The splash of water under a lid steams the whites without flipping — keeps the yolks intact and glossy.

Ingredients

Single servingYields 1 serving — quantities below make one serving.

Ingredients

Method

  1. 1
    SPRAY + HEAT

    Lightly spray a skillet and set it over medium-low heat.

  2. 2
    CRACK + SEASON

    Crack in three eggs. Separate the whites gently if they run together, then season.

  3. 3
    SPLASH + COVER

    Add a small splash of water and cover until the whites are set and the yolks remain runny. Transfer the eggs to a plate.

  4. 4
    WARM THE BACON

    Add five fully cooked Canadian bacon slices and warm about 1 minute per side.

  5. 5
    PLATE

    Plate the Canadian bacon beside the eggs and serve immediately.

Go deeper

Storage and nutrition

Storage: Best made fresh — it's under 10 minutes. Don't batch runny eggs.

Reheat: N/A — make each plate fresh.

Lasts: N/A — cook per serving.

Watch the full cook

Brands I use

Jones Dairy Farm
Canadian Bacon Slices (fully cooked, 60 cal / 10g protein per 3 slices)
Fully cooked lean pork that warms in a minute and stacks ~17g protein for ~100 calories across five slices — the protein anchor of the plate.
#Breakfast#High protein#One-pan#Under 10 minutes