🥓 The Only Bacon and Egg Recipe You’ll Ever Need

Let’s be real...

Eggs should be easy, but even top chefs can get them wrong. Dry, rubbery scrambled eggs? 

No thanks.

When you cook them the right way, they turn out soft, creamy and full of flavour. Add some crispy oven-baked bacon, and you’ve got a proper brekkie that’s perfect for keto or anyone who just loves a good feed.

 

What You’ll Need:

• 3 large eggs (room temperature is best)
  

• 1/3 cup thickened cream
  

• 1 tablespoon butter
  

• 4 slices of bacon
  

• A pinch of salt and cracked pepper
  

Start with the Bacon

Oven bacon is the way to go. It’s crispy, cooks evenly, and makes less mess than frying.

1. Preheat your oven to 175°C
   

2. Lay the bacon on a tray
   

3. Bake for 10 to 15 minutes until it’s crispy
   

4. Take it out just before it looks fully done. It’ll keep cooking on the tray
   
   

How to Make Soft Scrambled Eggs

Forget dry eggs. This is how you make them creamy and tasty.

1. Crack the eggs into a bowl, add cream and whisk gently. Don’t overdo it. A few streaks of egg white are fine
   

2. Heat a non-stick pan over medium-low heat. Add butter and let it melt
   

3. Pour in the eggs and leave them for a bit. Let the bottom set before stirring
   

4. Once they start to set, gently stir with a spatula one or two times
   

5. Let them sit again, then fold them once or twice
   

6. Take them off the heat while they’re still a little runny. They’ll finish cooking on the plate
   

7. Add salt and pepper
   
   

Quick Tip:

The less you mess with eggs, the better they turn out. Same goes for bacon. Keep it simple and let the ingredients do the work.

 

Macros Per Serve

• Calories: 761
  

• Fat: 68.15g
  

• Net Carbs: 3.68g
  

• Protein: 32.77g

Final Word:

This isn’t just another bacon and eggs recipe. It’s the one that actually works. Tastes great, fills you up, and keeps you on track with keto.

Give it a crack and thank me later.