Easy Paleo Breakfast
How to Make It
Step 1
Preheat the oven to 400 F (210 C). Cook for 12-13 minutes, then flip the bacon and cook for another 12-13 minutes or until crispy. Feel free to flip it again before the timer is up if it starts to brown well on top. If the bacon is browning too quickly, turn the temperature down to 375 F (190 C). Remove the bacon from the oven and allow it to cool slightly before removing it from the tray and placing them on a paper towel-lined baking sheet.
Step 2
Heat a 12” a nonstick pan over medium-high heat until hot. Drain about 2-3 tbsp of the bacon fat into the pan. I like to use a 12” blue steel pan. Crack in eight large eggs.
Step 3
Allow the eggs to cook for 30 seconds or so, then turn the heat down to medium-low. Cook the eggs how you would like them. For this recipe, we cooked them over medium.
Step 4
Once the whites start to turn opaque, you can cook each egg in the pan differently depending on the preference of the people you are cooking for (fried, sunny side up, etc.). Serve two pieces of bacon and eggs on each plate. Combine the raspberries and blueberries together. Enjoy 3/4 cup of berries per serving.
Ingredients
- Uncured Hardwood Smoked Bacon, Thick Sliced – 1 lb
- Raw egg – 8 large
- Salt, sea salt – 0.13 tsp
- Raspberries – 2 cup, whole pieces
- Blueberries – 1 cup