Nutrition
- Calories: Roughly 100 per egg, 541 per 100g bacon, 247 per 100g sausage.
- Protein: roughly 6.7g per egg, 37g per 100g bacon, 14g per 100g sausage.
- Fat: 9.1g per egg, 42g per 100g bacon, 31g per 100g sausage.
- Carbs: 0.3g per egg, 1.4g per 100g bacon, 0.7g per 100g sausage.
Ingredients
- 3 whole eggs
- 3 strips of bacon
- 3 sausages
- 1 tbsp of butter
- 1 tsp lard
description
You’ll ideally need two pans, although you could manage with one if you had to. For best results, cook the meat in the lard at a medium temperature, and cook the eggs in the butter at a very low temperature.
You can cook all ingredients in the same pan, but the meat needs a medium heat and the eggs do better cooked on a lower heat.
- Melt the lard in one pan, and add all the sausages at once.
- Cook the sausages over a medium heat, being careful the fat doesn’t spit at you.
- Once the sausages have been browned and turned and are fully cooked, take them out of the pan and put them to one side.
- Then add the bacon to that pan, no need to add extra lard.
- Gently melt the butter over a low heat in another pan.
- Crack the eggs, whole, into the butter to fry over a low heat and cook until the egg white is firm.
- Turn the bacon over and cook on the other side. Take the bacon out and keep warm with the sausage.
- If you like your eggs sunny side up, serve as they are. If you like them over easy, flip and cook a minute or two longer.
- Serve and enjoy.
You can cook all ingredients in the same pan, but the meat needs a medium heat and the eggs do better cooked on a lower heat.
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