Eggs-in-a-Hole with Bacon
Active Time: 25 minutes / Cook Time: 25 minutes / Total Time: 25-30 minutes
Makes 2 servings
Nutrition Corner: Bacon
Despite the terrible reputation bacon has endured, the negative health implications associated with it are mainly due to the processing of bacon, or the misconception that saturated fat and cholesterol cause heart disease. While factory-farmed, industrial bacon is toxic to our health, grass-fed, organic, nitrate/nitrite free bacon is certainly part of a balanced diet. Bacon contains protein, healthy fats, glutamate, B vitamins, and selenium, to name just a few nutrients.
- 4 slices bacon
- 1 teaspoon ghee, if necessary
- 2 slices (about ½” thick) acorn squash (reserved from Day 4)
- 2 eggs
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Place bacon in a single layer in a large skillet over medium heat. Cook, turning occasionally, until bacon is desired doneness and has rendered its fat, 5-8 minutes. Transfer bacon to a paper-towel lined plate and keep warm, reserving fat in the pan.
- If the skillet looks dry, add 1 teaspoon ghee (you want about 1 tablespoon of fat). Add slices of acorn squash, cover, and cook 5 minutes.
- Flip squash, (a combination of tongs and a spatula will be helpful here) sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper, cover, and cook 5-8 minutes, or until squash is tender.
- Flip squash again, crack an egg into the center of each slice, sprinkle with remaining salt and pepper, cover* and cook until the whites are set and the yolks are your desired doneness, 4-5 minutes. Serve 2 slices of bacon and one Egg-in-a-Hole per person.
*You can also cook until the bottoms of the eggs are set and gently flip to cook the tops of the eggs; the eggs will want to slide out of the squash, though, so flip carefully!