Recipes · American · Breakfast
Fried Eggs with Crispy Bacon
One serving has 567 kcal and 27 g protein, and at least a fifth of a woman's daily need of selenium (93%), choline (81%), cobalamin (58%), phosphorus (54%), riboflavin (52%) and pantothenic acid (43%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (221 g)
- Difficulty: Easy
- Diets: Dairy-free, Gluten-free, High protein, Ketogenic (Keto)
- Contains: egg, pork
Ingredients
- 2 g Olive oil
- 1 g Spices, rosemary, dried
- 100 g Pork, cured, bacon, unprepared
- 100 g Egg, whole, raw, fresh
- 1 g Salt, table
- 1 g Spices, pepper, black
- 15 g Chives, raw
- 1 g Spices, paprika
Method
- Heat the olive oil in a small saucepan over low heat. Add the dried rosemary to the oil. Let it gently infuse for about 5 minutes, stirring occasionally. Remove the saucepan from heat and set the infused oil aside. This will add a fragrant, earthy flavor to the final dish.
- Lay the bacon slices flat in a cold skillet. Starting with a cold skillet helps render the fat more evenly. Turn the heat to medium and cook the bacon until it becomes crispy and golden brown, turning occasionally for even cooking. This should take about 5-7 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to absorb any excess grease. Leave the bacon fat in the skillet for the next step.
- Using the bacon fat in the skillet, crack the eggs gently into the pan. Cook over medium heat, ensuring the yolks remain intact. For runny yolks, fry for about 2-3 minutes, or until the whites are set. For an added touch of flavor, spoon some of the hot bacon fat over the whites to cook them evenly. Avoid basting the yolks to keep them runny. Season the eggs with sea salt flakes and freshly ground black pepp
- Place the crispy bacon slices on a warm plate. Carefully lay the fried eggs on top of the bacon slices. Drizzle the rosemary-infused olive oil over the eggs and around the plate for added aroma and richness.
- Sprinkle finely chopped chives and a dash of smoked paprika over the eggs for color and flavor. Serve immediately while the eggs are hot and the bacon is cris
- Chef's Tips Infused Oil: Dried rosemary has a strong flavor, so use it sparingly. If you prefer a lighter flavor, reduce the quantity. Crispy Bacon: Start with a cold skillet and cook over medium heat to render the fat evenly, making the bacon crispy without burning. Perfect Fried Eggs: Use fresh eggs for the best results. If you're unsure about cracking eggs directly into the skillet, crack them into a small bowl first, then gently pour them into the pan. Garnishes: Chives and smoked paprika elevate the dish both visually and flavor-wise, but you can skip them if unavailable.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 567 kcal | 27% |
| Carbohydrates | 3.2 g | |
| Water | 137 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 27 g | 56% |
| Tryptophan | 0.17 g | |
| Threonine | 0.56 g | |
| Isoleucine | 0.68 g | |
| Leucine | 1.1 g | |
| Lysine | 0.92 g | |
| Methionine | 0.38 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.69 g | |
| Tyrosine | 0.51 g | |
| Valine | 0.87 g | |
| Histidine | 0.31 g | |
| Fat | 49.1 g | |
| Monounsaturated | 21 g | |
| Polyunsaturated | 8 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.9 g | |
| Saturated | 16.2 g | |
| Trans-Fats | 0.19 g | |
| Cholesterol | 438 mg | |
| Calcium | 95.6 mg | 10% |
| Copper | 0.17 mg | 19% |
| Iron | 3 mg | 17% |
| Magnesium | 37 mg | 12% |
| Manganese | 0.2 mg | 11% |
| Phosphorus | 378 mg | 54% |
| Potassium | 429 mg | 9% |
| Selenium | 51.1 µg | 93% |
| Sodium | 1,282 mg | |
| Zinc | 2.6 mg | 33% |
| Thiamin (vitamin B1) | 0.34 mg | 31% |
| Riboflavin (vitamin B2) | 0.57 mg | 52% |
| Niacin (vitamin B3) | 4.3 mg | 31% |
| Pantothenic acid (vitamin B5) | 2.1 mg | 43% |
| Pyridoxine (vitamin B6) | 0.5 mg | 38% |
| Folate (vitamin B9) | 66.5 µg | 17% |
| Cobalamin (vitamin B12) | 1.4 µg | 58% |
| Choline | 343 mg | 81% |
| Vitamin A | 230 µg | 33% |
| Vitamin C | 9.3 mg | 12% |
| Vitamin D (D2 + D3) | 98 IU | 16% |
| Vitamin E | 2.2 mg | 15% |
| Vitamin K | 35.2 µg | 39% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.