Sunny-Side Up Eggs and Bacon
Keto Sunny-Side Up Eggs and Bacon - a classic breakfast staple with tips to make perfectly fried eggs and the best crispy oven baked bacon. Served with sauteed asparagus, bok choy and red bell peppers and perfect for breakfast or weekend brunch.
Ingredients
- 4-6 slices of bacon
- 4 asparagus spears trimmed
- 1/2 red bell pepper cut into chunks
- 2 bok choy stalks trimmed
- 4 eggs
- olive oil butter, or ghee
- sea salt & black pepper to taste
- Everything Bagel Seasoning optional
Instructions
-
Fry bacon in a frying pan over medium heat until crisp, or alternatively cook in the oven.
TO COOK BACON IN THE OVEN:
-
Preheat oven to 400˚F. Line a sheet pan with foil (for easier cleanup) then a sheet of parchment paper on top. Lay the bacon in a single layer (making sure to not to overlap) on the pan.
-
Bake for 15-20 minutes (rotating try once), or until crisp.
FOR THE ASPARAGUS:
-
Heat oil in a large frying pan over medium heat. Add oil then garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, bok choy, bell peppers and 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus and bok choy are bright green and crisp-tender, 4 to 6 minutes.
-
Transfer among plates.
FOR THE EGGS:
-
Wipe down the same frying pan and heat remaining oil over medium low heat. (To test the temperature - add 1/2 teaspoon water - if the water sizzles and evaporates then pan is hot enough). Swirl and tilt pan to coat the bottom then gently crack 2 eggs into the pan. Let cook until white has set, but yolk is still a bit runny, about 2-2 1/2 minutes.
-
Carefully remove from pan with a spatula. Season with salt and pepper. Repeat with the remaining eggs.