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1
Cook the pasta in salted boiling water until a little less than al dente.
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2
Drain, rinse with cold water and drain the pasta again.
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3
Preheat the oven to 400F.
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4
Cook the bacon in a frying pan over high heat until crispy, about 8 minutes.
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5
Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
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6
Add the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat.
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7
Stir until the cheese is barely melted, about 3 minutes.
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8
Add the bacon and stir to combine.
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9
Slowly add the cooked pasta, stir and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
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10
Spoon the mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls.
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11
Sprinkle the panko evenly on top of each bowl.
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12
Bake until bubbly, 10 to 15 minutes.
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13
While the macs are cooking, fry the eggs: Melt 1 tablespoon of the butter in a large saute pan over medium-high heat.
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14
Crack 2 of the eggs into the pan, cover and let cook undisturbed for 3 to 4 minutes.
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15
The eggs are done when all the egg white is completely opaque, and the yolk is still nice and bright.
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16
Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and 2 eggs.
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17
Remove the macs from the oven, and slide a fried egg on top of each one.
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18
Top each egg with some black pepper.
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19
Serve immediately.
