Bacon and eggs
The default carnivore breakfast. Bacon renders the cooking fat for the eggs. Two ingredients, six minutes, no thinking.
- Variant
- strict
- Prep
- 2 min
- Cook
- 6 min
- Serves
- 1
Ingredients
- 014 slices bacon (check the label — no sugar in the cure)
- 023 large eggs
- 03Salt to taste
Method
Lay the bacon flat in a cold pan. Starting cold lets the fat render before the meat crisps — the bacon ends up evenly crisp instead of burnt-edges-raw-middle.
Turn the heat to medium. Cook the bacon for 4-5 minutes, flipping once. Remove to a plate when crisp. Leave the rendered fat in the pan.
Crack the eggs into the bacon fat. The fat should be hot but not smoking. Salt the eggs as soon as they hit the pan.
For sunny-side-up: cook 2 minutes, lift onto the plate. For over-easy: flip carefully after 90 seconds, cook 30 more seconds, plate.
Serve eggs and bacon together. Any leftover bacon fat in the pan goes into a small jar — useful for cooking other meals through the week.