OK – I’m trying to reduce the what I call the Atkins ‘junk food’ – things like bacon that might be low carb, but they might not be good for you, though I have seen reports that the nitrates used to preserve bacon might actually be good for you – but that’s a post for another day…
Anyway, this is not haute cuisine in any way, but it satisfies some part of me that wants to simulate a junk food experience while on low carb.
Maybe someday mainstream science will look back and say this is health food – but it just tastes so good (and so trashy) that it seems like it has to be bad.
- 8 eggs
- 6 slices American cheese (try to get the type that isn’t individually wrapped – it’s typically lower in carbs)
- Big handful of bacon bits.
- Half-stick of butter
Spray the pan with non-stick spray, though it doesn’t help – you can use a Teflon pan if you feel you aren’t getting enough Teflon in your diet. On high heat, throw in the butter, then the eggs (no shells please) and break the yolks. Separate bowl and whisk? Forget it.
Now, while the eggs are cooking away, get out the cheese slices and place single layer on the top of the egg. Try not to touch the edge of the pan. Let it cook for another minute until the cheese is soft, then start to mix the cheese in to the egg mixture – you want to do this before the eggs are set.
Now take a big handful of bacon bits – you can get a massive bag of the stuff from Costco for a reasonable price – and sprinkle on the top. Mix the bacon into the now gooey mixture.
This dish has finished cooking when the entire bottom of the pan is so coated in a seemingly impossible-to-clean crust of brown.
I have made this many times and there have never been leftovers.
Let the pan soak before you try to clean it.
Safe for induction, though the thought of this will scare the living hell out of your low-fat friends.