I use egg corrals (some call them egg rings). Bacon grease adds flavor but I don't like the optics of eggs floating in it and I don't always fry bacon. When I do fry bacon, I pour the grease into a small bowl and keep it covered on the counter. Nuke it for 20-30 seconds to liquify it and then use a 'digital applicator' to coat the egg rings. About a half teaspoon of grease inside the ring and perfect every time. Tasty but not so greasy. Don't forget to break the yolks so nothing goes to waste...