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| Slices? In the frying or grill pan for small quantities, under the broiler or on a griddle for larger quantities.
If it's for eggs and bacon for one or two, the pan is best, less mess to clean up.
Just remove some of the fat before adding the eggs, unless you fry it quickly and don't leave time to render the lard. Never cook it at too high a temperature, pork fat becomes very unhealthy.
Frying bacon in a pan or on a griddle is easier compared to the oven, as the bacon stays visible at all times, so you can stop frying it at the right tenderness or crispiness.
If you have an unsliced piece of smoked or brined bacon, you can make your own "lardons":
http://webtv.ac-versailles.fr/restauration/Tailler-des-lardons
Cut it in quarter inch slices, then quarter inch strips again.
This is used in many French recipes, fried with mushrooms or onions, to add flavor to dishes like beans, or fat to lean meats such as rabbit, in quiches, omelets, still warm in salads such as dandelion, or in Italian recipes such as carbonara pasta (lardons, sour cream and Swiss cheese).
Edit: They also sell flat pieces of cast iron that you can put on top of the slices of bacon when you cook on a griddle, so the bacon stays flat.
Edited by Chimel 1/10/2014 11:18
 (cast iron bacon press 1.jpg)
 (cast iron bacon press 2.jpg)
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 cast iron bacon press 1.jpg (5KB - 69 downloads)
cast iron bacon press 2.jpg (3KB - 74 downloads)
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Cooking bacon
