Scrambled Eggs and Crispy Bacon

This is a quick and easy staple for us on keto (although we try not to have it too often to make sure we don’t get sick of it). Everyone probably has their own method for cooking both the eggs and the bacon, but this is how I do it.

Ingredients:

• 4 eggs
• 2 Tbsp (30 ml or 1 oz) of cream
• Salt and pepper to taste
• 15 g (0.5 oz) of butter
• 250 g (8.8 oz) of streaky bacon

Recipe:

1. Preheat the grill to 200 C (390 F).
2. Line a baking dish or tray with tin foil (I do this solely to make the clean-up easier – I use 3 layers of foil to prevent the bacon grease from getting to the dish…lazy I know!).
3. Spread the bacon strips out on the foil, taking care not to overlap them.
4. Put the baking dish or tray in the oven, a couple of rungs below the grill.
5. Grill the bacon until it is brown and crispy on one side, then turn it and repeat on the other side. Mine usually takes 6-8 minutes per side, but the exact timing will depend on your oven and your own preferences around crispiness.



6. Drain the bacon on paper towels.
7. Whisk the eggs with the cream, salt and pepper.



8. Melt the butter on medium to high heat in a pan on the stove, and add the egg mixture.
9. Let the egg mixture cook for a few minutes before using a spatula to move the cooked egg from the bottom to the top of the pan.
10. Continue this process until the eggs are cooked through – they should still be creamy when ready (don’t leave them on the stove too long to prevent them drying out).
11. Serve the bacon and eggs with or without condiments.

Nutritional Info: