A Simple, Modest Meal Suggestion

Bacon Eggs
Bacon Eggs

Doesn’t get much simpler than that (click for the hi-res version). Since there’s no bread I recommend having a spoon on hand if you don’t lick those pastured yolks off the plate, as I do.

Memberships are $10 monthly, $20 quarterly, or $65 annually. The cost of two premium coffees per month. Every membership helps finance the travel to write, photo, and film from interesting places and share the experiences with you.


  1. bee on February 25, 2011 at 14:18

    where is the avocado? i need a heaping tablespoon of guac on my eggs. but that looks gooood.

  2. Hank Garner on February 25, 2011 at 13:26

    Thanks, Richard…. My IF was going just fine till I saw this :)

  3. Garth on February 25, 2011 at 13:31

    Your food porn is stuff of legend. Nothing compares.

  4. Drew Wells on February 25, 2011 at 13:40

    I’m happy to find out I am not the only person who licks his egg yolks clean. Now I just have to accept my 8 egg a day habit.

    • Joyful.Fig on February 25, 2011 at 14:07

      Ditto on the plate licking…. and sometimes I add a pat of butter to the yolks, too. Warm, runny yolks with butter is totally YUM!

      • Ruben on February 28, 2011 at 00:38

        You people are disgusting! Just cut off most of the white, and shovel it into your mouth whole, like sane people! ;)

      • Bushrat on February 28, 2011 at 01:25

        I was going to make that suggestion. There is nothing better than putting a whole egg yolk into your mouth and then breaking it open. The yolk is the best part. The white is just crap by comparison.

  5. Lute on February 25, 2011 at 13:42

    I’ve had 3 eggs, but never 4. That’s just the way I like em. No toast required. Mix up the yolk with the white and you’ll get it all.

  6. Kelly Valenzuela on February 25, 2011 at 13:46

    I use my bacon or bison sausage to mop up the eggs. Yum! =)

  7. Jan on February 25, 2011 at 13:55

    That looks exactly like my breakfast this morning…well, minus one egg and plus one strip of bacon. I cook my eggs a little longer than over-easy and cut chop them up before eating them with a spoon. Who needs toast?

  8. petelf on February 25, 2011 at 14:05

    Pretty much my standard lunch every day! I wasn’t really the greatest cook back in the “open the box” days. But now that I make everything from scratch, I can say I make some mean eggs and bacon.

  9. Dave Fish on February 25, 2011 at 14:35

    My favorite breakfast! I have to admit that I let the dog lick the plate clean. Its a highlight of her day.

  10. Tim Starr on February 25, 2011 at 15:22

    Not enough bacon. My standard is 6-7 strips, which I cook in the microwave on a rack to get ’em done evenly. Then I use the grease to cook the eggs, which I scramble in the cast-iron skillet. The skillet’s a recent addition, and it does a great job on the eggs.

    • Michael on February 26, 2011 at 12:05

      Yeah a package of bacon and six eggs. :P

  11. J J Jason on February 25, 2011 at 16:15

    Is it possible to buy bacon that doesn’t have sugar in it? All the one’s I’ve seen had sugar added.

    • Tim Starr on February 25, 2011 at 19:26

      Make your own bacon: . Haven’t done it myself yet, but someday… Just leave out the sugar.

  12. Brett Legree on February 25, 2011 at 16:17

    I have meals like this all the time, with one small change so I don’t have to lick the plate – I put the eggs in a bowl, so I can scoop out the yolks with a spoon :)

  13. Victoria on February 25, 2011 at 16:43

    Looks familiar! Sometimes I slosh on some Hollandaise sauce for good measure… adding some pastured butter to the dish kicks it up a notch!

  14. PaulsHealthBlog.com on February 26, 2011 at 08:38

    And, bacon and eggs is something I can actually cook!

  15. Chris Sturdy on February 25, 2011 at 17:48

    Same as our dinner tonight! But I only had 3 eggs and we added a potato cake each fried in the bacon grease. Once a week is bacon and egg night – love it!

  16. J. Stanton - gnolls.org on February 25, 2011 at 18:06

    I never seem to eat less than a 1-pound package of bacon (or equivalent). I need to figure out a way to cook more than 5-6 strips at a time, as that’s all that will fit in my 12″ skillet. One of those microwave bacon trees? Anyone got any hints?

    Elaborate recipes are fun to read about…but in practice, how often do we cook anything that requires more than one pot, saucepan, or skillet? Thus: steak and sauteed veggies, bacon and eggs, etc. My secret weapon is Tony Chachere’s on eggs: you can buy it anywhere now, as opposed to a few years ago when it was a cult/regional thing. (Zatarain’s is good too, and a bit deeper/more complex.)

    Here’s my slightly more elaborate basic recipe, which comprises an alarming proportion of my calorie intake.


    • John Campbell on February 26, 2011 at 16:18

      For me the fastest and easiest way to cook bacon is to cut slab into 3 sections and chuck in a covered dutch oven, or similar bigger pot, on the stove top. Fast and clean – less splatter than a skillet. I will also toss in scallops or chicken livers when eggs aren’t on the menu – yum!

      Full credit to my sister-in-law for putting me onto this way of cooking bacon. Keep stirring the bacon to cook more evenly but just fish out the ones as they are cooked if some get ahead of the others. For me crispy bacon is a sin – a waste of a fine pork product.

      I always have bacon in the freezer already cut into 3 narrower slabs. Just chuck the frozen slab (or more!) into the big pot – separate the pieces as they thaw and cook. Couldn’t be any simpler unless bacon came out of the tap!

  17. Brett Legree on February 25, 2011 at 18:10

    @J. Stanton,

    You could try “baking” it on a baking sheet in your oven, I do that often (since I have four kids…) or do what I did tonight, cook it up in a large kettle style pot on the stove top. That helps control the grease spitting, too… I did a whole package tonight, while cooking a 12-egg frittata at the same time.

  18. Andrea on February 25, 2011 at 18:40

    I’d still need my spinach under the eggs to catch every drop of that yolk.

    • HeMan on February 26, 2011 at 07:08

      I make bacon and egg salads. Field greens, throw on the bacon, over that break fried eggs with runny yolks.

      Standard breakfast fare.

      • Richard Nikoley on February 26, 2011 at 07:30

        Yep, if I’ve got them around, on top of some field green (weeds, as my mom calls them), is a-ok with me.

      • Brett Legree on February 26, 2011 at 07:33

        I tend to do that sporadically (consume greens, I mean) – as they are perishable, I’ll buy them and eat them until they’re gone, then perhaps go a couple of days just eating the meat & protein & root veggies, kind of like your Breakfast Variety photo above with the eggs on top of the potatoes.

        Awesome meal, BTW…

      • Phillip Upton on February 26, 2011 at 11:35

        Lately I’ve been tossing some shredded cabbage in the bacon fat and cooking that up.

        Right before all the fat gets taken up, I put it on the plate then cook the eggs.

        The eggs go on top of the cabbage and does a pretty good job of sopping up the yolk.

        Pretty darn tasty.

      • Richard Nikoley on February 26, 2011 at 12:17

        Oh yea, Phillip. I’m a fan of cabbage cooked in bacon drippings. Or, you can chop the bacon and when you’re got bits, toss in the cabbage.

  19. Brett Legree on February 25, 2011 at 18:44


    I do that too :) in fact, I did that tonight (after my family ate THE ENTIRE FRITTATA and ALL of the bacon, I had to make something else for myself).

  20. keithallenlaw on February 25, 2011 at 22:42

    I love to lick the yoke off the plate. Downside, it gets all over my goat. Worth it.

  21. Dino Babe on February 26, 2011 at 00:50

    I’m convinced, I’ll have a side of bacon and eggs with my mixed grill tonight!

  22. Brian Scott on February 26, 2011 at 04:47

    Heh, even I can do that. Had 3 eggs fried in butter this morning. It’s pretty much all I eat for breakfast anymore when I’m hungry enough in the morning. (I prefer hard yolk, though.)

  23. Dave on February 26, 2011 at 10:29

    I like my bacon a little less cooked – bacon fat is my favorite!

  24. scott on February 26, 2011 at 12:36

    mmm looks good. I would add cholula sauce.

  25. jimbeaux on February 26, 2011 at 12:57

    “…lick those pastured yolks off the plate, as I do.”

    Ha~! The only time I am really certain that my wife posses lasers in her eyes is when I am doing the same. I usually try to do it in front of her parents.

Leave a Comment

You must be logged in to post a comment.