This recipe is from Eat Fat, Lose Fat by Dr. Mary Enig and Sally Fallon. We had this for dinner tonight and it was so yummy!
4 slices organic nitrate/nitrite-free bacon
2 slices sourdough whole-grain bread
4 pastured, organic eggs
1 tomato, thickly sliced
extra bacon grease or lard for cooking, optional
Cook the bacon in a skillet over medium-high heat. Transfer to a platter and keep warm in the oven. Place bread in skillet and then turn so that both sides soak up the fat. Transfer to platter. Add lard (I didn't use it, I had enough bacon grease left) and fry eggs to desired doneness, and transfer to platter. Cook tomato slices on both sides until browned. Transfer to platter. Return bread to pan and cook on both sides until nicely browned. To serve, place a slice of bread on each plate. Place eggs on bread and surround with tomato and bacon.
I kind of made mine into a little sandwich. Rhett ate his separately. It was so good and extremely satisfying. Enjoy!
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1 comment:
Sounds yummy! Jamie hates eggs, unfortunately :( I love breakfast for dinner!
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