Breakfast. With regards to following a ketogenic diet, it is one of the toughest meals of the day to tackle. This time of day is packed with carbs everywhere you look, whether you source it from bagels, make toast from bread, or if you pour yourself a tall bowl of corn flakes.
Rather than get overwhelmed with a feeling of hopelessness, know that (1) breakfast is a meal just like any other, as its primary objective is to fuel your body … how you do it is merely social conditioning and (2) once you get past the idea that grains = breakfast, the meat and vegetable combinations that are out there will conspire to create a morning meal time experience that will make you wonder why you were so hung up on the idea of eating carbs at breakfast exclusively.
Despite the fact that breakfast tends to be dominated by doughy options that will also serve to spike your blood sugar, leading to you to do a face plant on your desk as the clock strikes 11, there are some meats that have a strong association with early meals. One of the classic cuts of meaty goodness that will help us create a bridge between you and a keto friendly first dish of the day is bacon, a culinary salve that truly makes anything it touches better.
One thing bacon is especially good in are meals that are down and dirty comfort dishes to their very core. One meal type that fits this profile is the skillet, so today, we will create a meal that is perfect fora lazy Saturday morning after a long night of drinking keto friendly cocktails (more on this in a future post), and if you create a batch big enough, you can create multiple portions that you can enjoy after a quick heat up on those early weekday mornings. The bacon skillet is one of many types of paleo
In the kitchen and ready to tango? Check to see if you have all the ingredients you need, and if not, run out and get/order them … we’ll be waiting here patiently for you when you get back!
- 8 slices ofApplewood smoked bacon
- 1 ¼ tablespoons of paleo butter (ghee)
- ½ cup of chopped broccoli
- ½ of a white onion, diced up into cubes
- 1 carrot, sliced into slender pieces
- 1/3 cup of finely diced celery stalk
- 4 organic eggs
- ¾ cup of Oregon cheddar cheese, shredded
Putting it together:
Since this part of the process will be the most time consuming, tackle the dicing of all our veggies first, (broccoli, onion, carrot and celery) as we will need them to be in their proper formations once the time comes for them to meet their untimely demise via frying pan. After this is complete, set them aside within easy reaching distance for later.
After that, you’ll want to take your bacon and slice it up into thin strips, so that you can spread that meat and fatty deliciousness throughout the skillet that is about to take shape. Before you even start this though, preheat a frying pan/wok on the stove … medium heat usually works just fine.
After a few minutes, the surface of the pan should be warm enough for you to add the paleo butter which should melt rather quickly into a savory base that will permeate every cubic centimeter/inch of our breakfast mess! At this point, add the bacon and the sliced up vegetables to the liquified butter, frying the sliced rashers until they begin to get crispy along the edges, and until the veggies start becoming caramelized (i.e. they take on a brown/golden tinge).
Mix them well together, but clear a space for the eggs, cracking each of the eggs within their designated spot on the pan surface. After letting them cook sufficiently for a few minutes, chop up the cooked eggs, spreading them amidst the rest of the mixture.
To top this drool-inducing keto feast, shred some cheddar cheese (the sharper, the better in our opinion) and sprinkle some liberally over the cooked breakfast mess. Reduce heat to low and cover for a couple of minutes.
Serve it up to yourself and/or your paleo/keto comrades, and enjoy a brunch that even a carb consumer will be asking for a plate to sample for themselves!