Fry bacon or side pork until crisp. Remove the meat with a fork or tongs and keep it warm in a 170 F oven. Don’t drain the grease.
Crack eggs into the frying pan. Discard shells. Fat should be hot enough so the eggs immediately sizzle and bubble but grease doesn't spatter. Cook, basting occasionally with hot grease until bottom is crisp and white is cooked through. (Cook yolks to taste, noting the FDA wants you to know soft eggs may be hazardous to your health)
Remove eggs with a slotted spatula and serve immediately.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.