Lay out the strips of bacon on a cold cast iron pan. If it's too crowded, cook the bacon in two batches. Place the pan over medium heat. Once it's lightly golden on one side, carefully turn it over to cook the other side. Cook until completely dark golden brown and crispy. Drain on a paper towel and keep warm.

Place a pan over medium heat. Once hot, add the butter and heat until melted. If you're cooking the eggs separately, divide the butter in half. Crack the eggs into the hot pan. Season with salt and pepper. When the whites are crispy and the yolks are just set, Flip the eggs over and cook until hard. Serve with the bacon.

Slice the grapefruits in half and juice it with a citrus squeezer or reamer. Strain if you prefer not to have the pulp.