Last week I made some bacon for breakfast for my family (late lunch for me) and noticed the lovely fond they left on the bottom of my skillet. I deglazed with some milk, whipped up a quick flour roux with strained bacon drippings, and completed the sauce with some black pepper. Not only was it good on the remaining eggs, but it was good on just about everything else! From steamed broccoli to an extra strip of bacon (a decadent experiment, let me tell you). I'm going to braise some leeks today and try another batch.