Since I made the cheese chips recipe a while ago, I figured it was time to revisit them. This time, I wanted to use the cheese crisps as both a textural addition as well as a vessel for the food to sit on.
This not only offers a deliciously crisp contrast in texture, but it also adds extreme portability to your breakfast, which is a big plus in my book!
Make sure when you take your bacon out of the pan, you try to keep as much bacon fat in the pan as possible. This will allow you to cook your eggs in the bacon fat, adding a deep and rich flavor.
If you want to make perfect circular fried eggs, you can just put a metal ramekin over the eggs when they are done cooking to cut off the excess whites, or you can also buy a Perfect Circle Egg Cooker.
The salsa I use it quite low carb, and I have to say that’s it’s necessary for this recipe. It will add a big burst of fresh, cool, and sweet flavors. It helps cut through all the fats/rich flavors of the cheese, eggs, and bacon.
Per serving this recipe has 4.7g carbs (that’s 2 egg baskets), but keep in mind that most of these carbs come from the cheese and eggs.
Yields 6 Egg and Bacon Baskets
- 1 ½ cups shredded cheese
- 6 slices bacon
- 3 tablespoons rendered bacon fat
- 6 large eggs
- 6 tablespoons salsa
- 1 teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
1. Start by putting 1/4 Cup of cheese into 6 piles on your silpat. I prefer to use silpats because they’re nonstick and the cheese cooks well on them.
2. Season your crisps with some paprika and cayenne pepper, then put them in the oven at 400 degrees for 10-12 minutes.
3. Immediately after they come out of the oven, mold 3 of them on a cupcake tray that’s been turned upside down.
4. Set them aside for later.
5. In a pan, start cooking 6 slices of thinly cut bacon. You can cut your bacon with scissors to allow for easy slices, but if you want to use a knife you can also put the bacon in the freezer for 15-20 minutes before slicing. This will solidify the fats well and ensure easy cutting.
6. Continue to cook the bacon until it is very crisp.
7. Once the bacon turns a brown color, remove it from the pan. When you’re removing it, try to keep as much grease in the pan as possible.
8. Let the bacon strips rest on a paper towel to crisp up further.
9. In the bacon grease, start to fry your egg. You can use a small ramekin to cut off the egg whites and create a perfect circular egg. If you want to get a gadget that can do that, then these perfect egg molds can do that.
10. Once you have your 3 fried eggs finished, start cooking 3 scrambled eggs in the rest of the bacon fat. Season them well and don’t overcook them.
11. Add the fried eggs to the flat cheese crisps and the scrambled eggs to the cheese crisps that you molded.
12. Top with bacon and 1 Tbsp. salsa on each.
Per serving (2 egg baskets) you’re looking at: 295.17 Calories, 24.19g Fats, 2.43g Carbs, and 16.01g Protein.
|Egg and Bacon Baskets||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 ½ cups shredded cheese||685||56.46||5.24||0||5.24||38.76|
|6 slices bacon||266||21.03||0.66||0||0.66||17.36|
|3 tablespoons rendered bacon fat||347||38.51||0||0||0||0|
|6 large eggs||429||28.53||2.16||0||2.16||37.68|
|6 tablespoons salsa||31||0.18||7.17||2.1||5.07||1.64|
|1 teaspoon pepper||6||0.07||1.47||0.6||0.87||0.24|
|1 teaspoon paprika||6||0.3||1.24||0.8||0.44||0.33|
|¼ teaspoon cayenne pepper||1||0.08||0.25||0.1||0.15||0.08|