Keto - Friendly Bacon and Eggs

 Ingredients:

• 2 think cut bacon slices 
• 1 large egg 
• 2 T bacon fat 

Instructions:

1. Begin cooking the bacon
2. This recipe assumes two tablespoons of oil total, although it can be stretched to three. Adjust the drippings quantity as best you can and add your preferred oil to make up the difference to equal 2 tablespoons (bacon fat, butter, coconut oil &/or other), calories will vary slightly.
3. When done, remove the bacon to your serving plate and reserve the remaining oil in the pan
4. Allow the reserved oils to cool somewhat in the pan, to prevent excessively rapid cooking of the egg
5. When the oil is cool enough, crack the cold egg into the pan and whip with fork or whisk to emulsify most of the oils into the egg. Avoid adding salt. The bacon has plenty.
6. Cook as desired. I usually do mine omelette Style.
7. Serve on the plate with the bacon, pouring any remaining oils over the bacon to warm it.

Notes:

Yes, this is a fairly simple recipe. It's mostly just a twist on a basic breakfast favorite. And tweaked a bit for the ketogenic diet. Of course, you can adjust the quantities to suit your own dietary needs.
I enjoy adding a little extra virgin coconut oil, for flavor. I use the one you can get at Sam's Club.
As far as what bacon to choose; I personally prefer Wright Applewood Bacon.
Once again, I recommend MyFitnessPal (MFP) to help you balance your quantities (carbohydrates/protein/fat) and track your intake.
Be advised, extra virgin coconut oil will make the oil foam just a bit. On the other hand, butter will cause the oil, and therefore the egg, to go a little brown. Those are the only ones I've tested. Obviously, results will vary depending on what other oils you may use. Don't be afraid to experiment. That's part of the fun of cooking.

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