Bacon and eggs is a simple low carb staple recipe that no low carb or keto recipe book would be complete without it. It’s simple, quick, and satisfying.
Eggs are a powerhouse of highly bioavailable protein along with vitamins B2, B5 and B12, choline, folate, vitamin A, phosphorus and selenium while the bacon provides vitamin B3, phosphorus, selenium and zinc.
Tomatoes or some leafy greens will add some more variety to the texture and minerals to this simple classic.
One serve provides 210 calories, 16 g protein, 15 g fat and 1 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 2 rashes of Bacon
- 2 Eggs
- Sprinkle of sea salt
- Heat a non-stick frying pan over medium heat, when ready add the bacon.
- Cook until the first side is crispy, turn and cook until the second side is crispy.
- Move the bacon to the side of the pan (there should be enough fat rendered from the bacon to fry the eggs).
- Crack in two eggs and cook to your liking, flipping if you want them over easy.
- Sprinkle with sea salt and serve.
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
- low carb & blood sugar
- blood sugar & fat loss
- nutritional keto
- therapeutic keto
- athletes & bulking
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