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! Watch the video up top, and then, if you need extra assistance, check out the following photographic step-by-step, which I originally published in 2016:
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.”
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:
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