Bacon & Eggs

Bacon & Eggs

Always go for a big breakfast.

  • 3 large eggs, room temperature
  • 1/3 cup heavy whipping cream
  • 1 tablespoon butter
  • 4 slices bacon
  • Pinch of salt
  • Pinch of freshly ground black pepper

  • How to prepare: Crispy Bacon
    1. Preheat your oven to 350 F
    2. Lay the bacon on a cookie sheet and pop them in the oven when it’s heated.
    3. That’s it! Just wait until they look crispy and pull them out. It takes about 10-15 minutes.
    4. When it gets to this point, you can just about take them out. They will cook a little bit more from the heat of the cookie pan.
    5. Perfect Scrambled Eggs
    6. Make sure that your eggs are room temperature, this is vital. Most places in the world known for having great eggs never even store them in their fridge!
    7. Add your cream in with the eggs and whisk LIGHTLY. You don’t want them to be completely yellow, you want to have streaks of egg whites running through. This will ensure different textures in every bite you take.
    8. Heat your pan to medium-low on the stove and add the butter.
    9. Once the butter has melted, add your egg mixture. DON’T EVEN THINK ABOUT TOUCHING THEM. You want to make sure they’re set properly on the bottom. The less stirring, the better.
    10. Gently stir in with a spatula in figure eight pattern. Only 3-4 times to bring up the eggs at the bottom, you want them to stay intact as much as possible.
    11. Leaving them be? I hope so. Once they have set on the bottom again, stir once more. This time you will need to fold the eggs over to ensure all of the mixture is cooked.
    12. You want them to be slightly runny when you take them out the pan. They will continue to cook from the heat that’s emitting from them.
    13. Add your salt and pepper.

    Each serving comes out to be 761 Calories, 68.15g Fats, 3.68g Net Carbs, and 32.77g Protein.

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