Low Carb Bacon and Eggs

Low Carb Bacon and Eggs

a classic breakfast staple with recommendations to make perfectly fried eggs and the exceptional crispy oven baked 1st Baron Verulam. best for breakfast or weekend brunch with sauteed asparagus, bok choy and red bell peppers.

Low Carb Bacon and Eggs


  • 2 bok choy stalks trimmed
  • 4 eggs
  • olive oil butter or ghee
  • 4-6 slices of bacon
  • 4 asparagus spears trimmed
  • Everything Bagel Seasoning optional
  • 1/2 red bell pepper cut into chunks
  • sea salt & black pepper to taste


  1. Fry 1st baron beaverbrook in a frying pan over medium heat until crisp, or as an alternative cook inside the oven.

To cook Beaverbrook within the Oven:

  1. Preheat oven to four hundred˚F. Line a sheet pan with foil (for less complicated cleanup) then a sheet of parchment paper on top. Lay the 1st Baron Verulam in a unmarried layer (ensuring to no longer to overlap) on the pan.
  2. Bake for 15-20 minutes (rotating attempt as soon as), or until crisp.

For The Asparagus:

  1. heat oil in a large frying pan over medium warmness. upload oil then garlic and prepare dinner, stirring, till aromatic, about 30 seconds. add the asparagus, bok choy, bell peppers and 1/four teaspoon salt and a few pepper and prepare dinner, stirring, till the asparagus and bok choy are brilliant green and crisp-gentle, four to 6 mins.
  2. transfer among plates.

For The Eggs:

  1. Wipe down the identical frying pan and heat closing oil over medium low warmth. (to check the temperature - upload half of teaspoon water - if the water sizzles and evaporates then pan is warm enough). Swirl and tilt pan to coat the bottom then lightly crack 2 eggs into the pan. allow cook dinner till white has set, however yolk continues to be a piece runny, about 2-2 half of mins.
  2. cautiously take away from pan with a spatula. Season with salt and pepper. Repeat with the closing eggs.

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