Good Ole’ Bacon & Eggs (with some veggies)
Active Time: 20 minutes / Cook Time: 15 minutes / Total Time: 20 minutes
Makes 2 servings
- ½ tablespoon ghee
- 1 small/medium yellow onion, cut into half moons
- 4 slices bacon
- 4 eggs, lightly beaten if you’d like them scrambled
- ½ bunch curly kale, leaves torn away from their stems
- Two pinches each fine sea salt and freshly ground black pepper
- Heat a small skillet over medium high heat. Add ghee. Once hot, add onions and sauté until translucent, 2-3 minutes. Turn heat down to medium low, cover, and continue to cook until brown and caramelized, 10-15 minutes, stirring on occasion.
- While onions cook, in a large skillet, cook the bacon over medium heat until desired crispness, between 5 and 7 minutes, flipping occasionally.
- Prepare fried or scrambled eggs, as desired. For fried eggs, crack each egg into the pan, sprinkle lightly with salt and pepper, and cook 1-2 minutes per side or to desired doneness. For scrambled eggs, add lightly beaten eggs to the pan with a pinch each salt and pepper and cook, pushing eggs toward the center of the pan every 30-45 seconds to allow curds to form and uncooked eggs to run onto the pan. Cook 3-6 minutes total, depending on desired consistency.
- When there is about 5 minutes of cooking time remaining with the eggs, uncover the onions and add the kale leaves. Cover, and allow the kale to wilt and turn bright green, 3 minutes. Uncover, return heat to medium high, and sauté for 2 additional minutes, adding a pinch each of sea salt and pepper.
- Serve 2 slices bacon, 2 eggs, and half of the veggies per person.
Nutrition Corner: Ghee
Ghee is an ancient nutritionally rich health food, with deep roots in Indian cuisine and Ayurvedic medicine. Ghee is clarified butter. It is made by simmering butter until its water content is removed, and the milk fats have separated. While grass-fed butter has amazing health benefits in itself, ghee has the additional benefits of a higher smoke point, making it suitable for high heat cooking, as well as being tolerated by many people with lactose and casein sensitivities.