Flavor resides in fat, so all that leftover bacon grease presents a golden opportunity for the best fried eggs you've ever made. Just reheat the fat in the pan over a medium flame, crack in a couple of eggs, whisk them around with a fork to break the yolks, flip once with a spatula, and serve. Or strain and refrigerate the fat for later use. It's a great way to add savor to leafy greens – lard-seared brussels sprouts, say – and it makes a great all-around cooking oil for everything from steak to fish.