My husband, like many, loves bacon. We limit our pork consumption, so we do beef bacon. I personally prefer it anyway. It is delicious. I didn’t like pork bacon much growing up, but this stuff is great. We get ours from Creswick Farms. Since we are on a tight budget lately we only get it once a month, but boy is it worth every cent. This month husband wanted it in an egg based dish, so I put it in a scrambled egg skillet with tomato and some fresh herbs that were surplus from my Mother-in-law’s garden. It was a very easy and low maintenance meal. If you add a side salad this could serve three, or 4 if two of them were small children. The measurements are approximate, as I just threw stuff together and eye-balled it. I don’t have those handy looking herb scissors, so I just ripped up the herbs by hand. Make sure you pre-cook the bacon!
1/2 pound beef bacon, cooked and chopped
7-8 pastured eggs
1/3-1/2 cup snipped fresh herbs (I used a combo of basil, parsley, and oregano)
1 medium sized tomato, diced
1 tbs coconut oil
salt and pepper to taste
In a large skillet on medium heat warm your coconut oil to grease your pan. Break your eggs in a bowl and beat them until the yolks and whites are fully combined. Pour your eggs into your skillet. After about 4 minutes or so stir your eggs with a spatula scraping the bottom of the pan and breaking the cooked egg up into chunks. When the eggs are half-cooked add your bacon and tomato. Continue to cook until the eggs are at your desired done-ness, stirring and scraping occasionally. (My husband likes his eggs runnier than I do, so this is a point of debate for us.) Remove the skillet from the heat. Mix in your herbs and serve immediately.
Other possible add ins are chives, onion, or spinach. However it was great just the way it was. There’s something appealing about a simple dish with just a few flavors that intermingle well. I hope you enjoy!