Basic Breakfast

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, High Protein < 20g, Nut Free, Paleo, The 30 Clean Approved
Because sometimes a basic breakfast just hits the spot! Enjoy this healthy and traditional breakfast any day of the week!

Did you know... Eggs are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval- shaped staple!

Consider cooking some extra bacon to reheat for breakfast on another day or throw onto a lunch entrée!

This recipe calls for an oven-safe baking rack {not to be confused with a cooling rack, which can be toxic at high heat}. If you don’t have one, cook directly on the baking sheet.

Pairs well with a side salad.
Adjust serving size: 

Ingredients:

  • 2 thick cut uncured bacon slices
  • 1/4 teaspoon avocado oil a light coating on the pan is all you need
  • 2 eggs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 grapefruit or fruit of choice - sliced

How to Make:

  1. Preheat oven to 400° and place the rack in the middle of the oven. Or set it at 400° convection {if you have that option} and reduce your cook time to about 15 minutes.
  2. Place the bacon in a single layer onto an oven-safe rack set over a baking sheet.
  3. Cook for approximately 15-20 minutes, or until desired crispness.
  4. Meanwhile, warm an 8" skillet over medium heat. Lightly coat the bottom of the skillet with avocado oil. Or any healthy oil, ghee, or even bacon fat will do!
  5. Crack the eggs gently into the pan to keep the yolks intact. Immediately reduce to heat to low and cover.
  6. Continue cooking for a few minutes, or until the egg white turns opaque and there is no clear egg white remaining. Check the eggs often to ensure the yolks don't overcook.
  7. Gently slip a spatula around the edges of the egg to make sure it is free of the pan, then tilt the pan and carefully slip the egg onto a waiting plate. Take care not to break the loose egg yolk.
    If it appears the egg may be difficult to remove from the pan, you can add a small amount of water to the edges of the egg just before removing. The water helps loosen the egg from the pan.
  8. Plate the eggs, season with S&P, and then place the bacon and fruit on the side.

Notes:

Allow the bacon grease to cool and then scrape it into the trash and soak the rack upside down in the baking sheet before cleaning.


Nutrition Facts
Basic Breakfast
Amount Per Serving
Calories 362 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 398mg 133%
Sodium 1122mg 47%
Potassium 467mg 13%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 18g
Protein 23g 46%
Vitamin A 55%
Vitamin C 143%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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