Fried Eggs and Bacon with Sliced Grape Tomatoes (Serves 1)
I bring home one pack of bacon from the store every other week because that is the simplest way I know to limit how much bacon fat I consume. I’m not sure I need to limit my intake of bacon fat, but anything greasy that tastes this good must be best in moderation!
Prep Time: 2 minutes
Cook Time: 10 minutes
Three strips of bacon (nitrate, dairy, gluten, casein, sugar-free)
Three fresh eggs
15 grape tomatoes
Slice bacon strips in half. Slice grape tomatoes into halves.
Add bacon to cold skillet and set heat to low. Bacon does not curl when added to a cold skillet and cooks best over low heat. Turn bacon frequently and allow browning to desired level of crispiness, which for me takes 3-4 minutes. Remove bacon to a paper towel to soak up excess grease. Crack three eggs into the hot bacon grease in skillet. Salt and pepper to taste. Pierce yolks with a spatula to ensure even cooking. Add sliced tomatoes across eggs as they are cooking. Turn eggs with spatula to insure that all parts have cooked well. Transfer to plate and add bacon on the side.
Notes: I slice an entire pack of bacon in half when I open it, discard the packaging, and keep the bacon in a sealed plastic container in my refrigerator. I added tomatoes to this meal because the grape tomatoes in my refrigerator were starting to wrinkle and I needed to use them up fast. Now that I now how good they are on fried eggs, I will add grape tomatoes at breakfast even when they are still fresh.
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