Bacon and eggs is one of the simplest, most underrated breakfasts ever. It’s the perfect breakfast! I mean come on, when you cook the bacon, it leaves grease in the pan for you to cook the eggs with! Now if that doesn’t show you they complement each other, I don’t know what will! Bacon and eggs is the perfect food. A ton of fat, lots of sodium and descent protein to start the day. It’s a genius breakfast.
Having the same thing over and over can be boring, but bacon and eggs can be customized for all meal styles. You can just fry two eggs, sunny side up and slice some Gouda, Spanish or any hard cheese to complete the dish. Some like olives and avocado as a side with their bacon and eggs. Or, you can scramble the eggs and add sour cream to to them off. Topping an omelette with cheddar cheese and sour cream is my favorite.
Low Carb Recipe – Bacon and Eggs
My usual, quick breakfast is quarter pound of bacon with three
fried eggs. The eggs each have a tablespoon of sour cream on top and sharp, fresh grated cheddar cheese sprinkled on the sour cream. I personally use beef bacon. I’m not a pork kind of guy, but feel free to use any type of bacon you’d like! Although I’d advise against using shitty turkey bacon. That low fat, fake tasting crap is an abomination to all bacon.
Cooking the Bacon
Before anything, prepare some layers of paper towel on a plate or tray for the cooked bacon. Take your eggs and put them in a bowl of warm water so they can get to room temperature before cooking.
Toss some bacon into the frying pan. Squeeze in a lot if you have to.
All of the bacon will shrivel up, so don’t worry if you over pack the frying pan.
Turn the frying pan to medium-high heat and cook the pieces of bacon for about 3 minutes each side.
When they’re cooked, place them on the paper towel and place another layer of paper towels on top of them.
Then place a plate above enclosed bacon and put something heavy on the plate to aid the absorption of grease.
Turn off the flame.
Cooking the Eggs
Take the eggs out of the warm water and dry them off. You can make the eggs anyway you like, but I like to keep it simple. I just crack them and fry them.
Prepare the spices. I usually don’t add anymore salt because the bacon grease is salty. I add pepper and some herbs. Crack them into the frying pan.
The frying pan should still have hot grease in it, so the eggs will start to cook immediately. Start putting the pepper and other seasonings on it right away.
At this point, I cover the pan and let the heat cook the eggs some more.
Turn on the flame and flip the eggs. (optional) and they’ll be ready to serve.I put sour cream and grated sharp cheddar cheese on the eggs. The plate looks great!