Traditional and easy. If you like your eggs over medium and your bacon crispy. This is how I make mine. Serve with a half of an avocado for some additional fat, just be aware that an avocado has carbohydrates as well in case you’re being really restrictive.
Avocado (1/3 cup approx half a medium avocado)
Calories- 99, Total Fat-9.5g, Sat Fat- 2g, Sodium- 3mg, Carbs- 4.2g, Fiber- 3.3g, Sugar- 0.2g, Protein- 0.9g
Instructions
Eggs
- Preheat skillet on med-low.
- Place butter into skillet, once melted add eggs.
- Sprinkle with salt and garlic powder.
- Place a tbsp water into skillet and cover with lid.
- Cook for approx 3 minutes, just enough to mostly cook the yolks but keep them soft.
- Remove from skillet and place on a plate. Drizzle olive oil over top of eggs.
Bacon
- Preheat oven to 350F.
- Place a sheet of tinfoil onto a baking sheet.
- Place bacon onto baking sheet.
- Put pan into oven and cook for approx 15 minutes. Watch closely because depending on the bacon you are using this could take a little shorter or longer. Thin bacon takes less time whereas thicker bacon might take more time.
- Once it is crispy remove from baking sheet and place onto paper towel. This is important because if you leave it in the pan it won't get as crispy.
- Serve with eggs.
Recipe Notes
Nutrition Facts
Bacon and Eggs
Amount Per Serving
Calories 490
Calories from Fat 419
% Daily Value*
Total Fat 46.6g
72%
Saturated Fat 12.1g
61%
Cholesterol 337mg
112%
Sodium 988mg
41%
Total Carbohydrates 0.8g
0%
Dietary Fiber 0g
0%
Sugars 0.7g
Protein 17.1g
34%
* Percent Daily Values are based on a 2000 calorie diet.