The only place to start with something so absurd yet perfect as this dish is in the middle. The bacon is ready to flip in about a minute and a half. The edges get super-crispy (who has ever noticed before that bacon has corners?), while the lean inside stays wet and meaty. And the fat actually firms and ripples, like lardo that’s been working out. Suspense builds when you flip the bacon and crack the eggs on top. It’s awful—like watching a landslide threaten to wipe out your village—as the egg whites run toward the edge of the hot brick, but the salt is so hot they rapidly lose steam (pun intended) and sizzle to a halt, with at most just a few rivulets dribbling over the sides of the block. The whole thing is done in less than 5 minutes. Take a bite and things get weirder still, with the sheen of salt simmering underneath the egg and bacon instead of on top, and a jumble of textures—creamy, crunchy, chewy, juicy, fatty, fleshy, and eggy.
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