Nothing brings me out to my imagined country-style life like fried eggs and bacon. Having grown up in a big melting pot of a city (San Francisco, to be exact), I find myself drawn to the ideas of suburbia, small towns, farms, and country living. Perhaps I romanticize it too much, since all my friends who actually come from the aforementioned places tell me I did not miss much, and am lucky to have grown up in the City by the Bay. Well, as they say: you always wish for what you never had….but I’m wandering off subject now, aren’t I? Here you will find a great breakfast that is simple to make, and which will also keep your energy levels up throughout the morning. Also, by using turkey bacon, it’s much lower in fat!
– 1 strip turkey bacon
– 1 egg
– chives, for garnish
1. Cut the bacon strip into 3-4 pieces, place into a small skillet so that they cover the bottom. Place the skillet over a low heat, cook bacon until browned. Flip the pieces occasionally so that they don’t burn. When done, remove to a plate lined with a paper towel to drain off excess oil.
2. Keeping the heat on low, fry the egg in the same skillet used to cook the bacon. Once the whites have turned opaque, turn off the heat, and cover the skillet to finish cooking the egg; 1-2 minutes depending on how runny you prefer the yoke.
3. Remove egg to serving plate, crumble the bacon on top, season to taste with salt and pepper, and garnish with some chopped chives.
4. Wasn’t that easy? Now go eat!
* Cooking bacon with a low heat over a longer period of time allows for more control to cook it evenly.