I'm not a fan of most diet plans. To keep my weight in check, I simply rotate high-carb days with low- (or no-) carb days. For example, I'll eat an enormous plate of Rigatoni alla Salsiccia e Panna on Monday, and only salads and meats on Tuesday. Wednesday invites Pumpkin Spiced Cinnamon Rolls.
(((I like Wednesdays.)))
Eggs in Bacon Baskets are virtually carb-free. They're also easy to make, quick to bake, and chic to serve. Serve them on a pretty platter for a brunch party, or on a bed of lightly-dressed arugula or baby kale for a simple supper. Leftovers baskets are terrific for breakfast on-the-go. You can eat the baskets out of hand.
And eat them you will, because Eggs in Bacon Baskets are absolutely delicious! Here's the step-by-step:
To start, arrange 12 strips of bacon (center-cut works well) between double layers of paper towels, and microwave them on "high" for just 2 minutes. The bacon will release its grease onto the towels, but the meaty strips will remain flexible enough to form into "baskets."
Now grab a muffin tin (nonstick is best), and lightly coat the bottom of 6 openings with vegetable spray. You needn't spray the sides.
Then crisscross two strips of bacon in the prepared openings.
Using your impeccably clean fingers, fold the overhanging bacon so that it covers exposed portions of the muffin walls. Don't aim for perfection.
Your finished job should resemble the photo above.
Next, grab 6 large, organic eggs that were laid by free-range local hens.
Break one egg into each bacon basket, and give the yolks and whites a light sprinkling of salt and freshly-ground pepper.
Bake on the center rack of a preheated 350°F oven until the eggs are cooked to your liking. After numerous tests, I found that 20-25 minutes of oven time produced firm whites and semi-soft yolks.
No picture of this next step, because I forgot to take one: Immediately run a small knife (use a plastic knife to avoid scratching) around each basket, and then slip the knife under the baskets to unmold them.
Arrange the eggs on a bed of lightly-dressed arugula or some other tender greens, and sprinkle the tops with finely-chopped scallion. One egg is suitable for a light lunch or first course for dinner. For a complete meal, plan 2 or 3 baskets per serving.
Are my easy-to-prepare, low-carb meals important to you? You can let me know by leaving a comment. Meantime, here's the above recipe in printable format:
[amd-zlrecipe-recipe:38]
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More egg-cellent, gluten-free recipes:
Eggs in Sweet Potato Nests
Egg Crêpe Manicotti
Easy Crème Brûlée
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