Quite a few times, people have raised bacon and eggs as evidence of cast iron flaws. In particular, they say cooking bacon means getting a blackened center with uncooked edges. It is allegedly impossible to flip a fried egg without breaking the yoke. In some other thread I said I'd post photos of my bacon showing that I can cook bacon successfully in cast iron. And then I promptly forgot about it.
I don't make bacon and eggs often, but I did today. And I remembered in time to throw on a couple of extra slices of bacon and take pictures. I just don't remember what thread I made the promise in. But below are photos taken of bacon cooking in my century+ old Wagner. I took a new photo after every time I flipped the bacon.
Also I photographed the first of the eggs I did too so you can see it passing the fried egg test. The secret is simple. I cooked the bacon first. So the egg is fried in bacon grease. Only problem is it is not ao easy to discern the yolk, but you can see a distinct lack of yellow flowing. That's because the yolk did not break. :)
So yes it is possible to make bacon and eggs in a cast iron skillet. I did it just this morning. And I improved the seasoning too while I was at it! :)