Bacon Egg Cups

Bacon wrapped eggs? Sure.

I’ll be honest a few months ago if a blog I followed posted a recipe like this (especially with a photo of over-cooked eggs…) I might have unsubscribed. Well, probably not, but I would have left the post quickly. The thought of eating that much saturated fat and about eating bacon, or just about any pork product, in general would have sent me running. Actually seeing meat, egg, and cheese based dishes would not have sat with me very well either.

A few months ago our diet circled around a raw vegan mentality. I was not a vegan, but was rather confused about what I should eat. One side of me thinking cheese and meat terrible, and the other side of me thinking “don’t cut out natural food groups”! I also was pretty scared about saturated fats. Thankfully, I have never been scared of fat, but saturated fat, sure. Not that I’ve ever given up butter completely. I love it too much for that.

Now, I’m not about to say that bacon wrapped eggs are the epitomy of healthy eating, but the reasons I would not consider these necessarily great for you might be surprising.

Because there is a lot of refined salt. No, not a lot of salt. A lot of refined salt. I do not really care how much salt I eat, as long as it is good quality unrefined salt. That “sea salt” is not unrefined if it is pure white. I like Real Salt brand.

Because the cheese is no longer raw. No, I do not worry about the presence of the cheese, just the state of it.

Because the bacon did not come from a farm I know. Not that there is uncured (read: traditionally cured) bacon present, but because I am unsure of the exact growing conditions of the pig. I do know some of it and that it is better then conventional pork, but not as much as I would like.

Ok, since it was just a few months ago that I started really eating cultured dairy, meats from healthy sources (at least more then a couple times a month), and considering fat (ESPECIALLY saturated fat) good for you, I have not written much about them. So, I am going to be a blogger bum and link to posts from not blogger bums and say…


there are also the statements of:

SALT IS GOOD FOR YOU (at least the right salt)

But, I’m not defending those right now.

Now that I have challenged (but yet to defend… BOO) some of the most controversial “diet” thoughts, let me give you those promised links from not-bum bloggers.

A good start to reading about fat is this post from Modern Alternative Mama.

A good post on good pork vs. bad pork is this one from Food Renegade.

A good post about animal products in general is this series from Nourishing Days. (the link goes to part one of the series)

Now, before you think I have based all my decisions on those three posts, I have not. I have done a lot of research into “real” and “traditional” foods, those are just good starting posts. I can lead you to one really great resource, that “challenges politcally correct nutrition” (meat = bad, saturated fat = bad, ect.) and that is the book Nourishing Traditions. I love that book. Especially when it told me my beloved butter was good for me.

Now, after that really long “did you know how weird our diet really is” explanation, because frankly I’ve never really talked about our diet here, here is the recipe.

This is not my original recipe see the recipe here

What You Need:

2 10 oz. packages uncured (nitrate and nitrite free) bacon, preferably from foraged hogs fed a GMO free diet
1 dozen pastured eggs
Salt and pepper
Herbs, chives, onions, garlic, seasonings ect.

What You Do:

Cook the bacon on a sheet pan in a 350 degree oven for 12 -15 minutes, or until it starts getting bubbling, but not crispy.

Grease a muffin tin with the lard that rendered out of the bacon. Line each muffin tins with a strip of bacon, making sure you have 3-4 bacon strips left over. Cut those into squares to lay in the bottom of the muffin tin. I had just enough to put one strip of bacon in each tin with 4 left over to cover the bottoms.

Crack an egg into each bacon lined muffin tin. Salt and pepper the egg, or if you are using a salty cheese, skip this step. Add fresh herbs, seasonings, ect to taste, or more to site since you probably won’t be taste testing the raw egg. Top with cheese. Some of these I used Muenster and some I topped with little bits of cream cheese (which I prefered).

Bake at 400 for about 20 minutes, or until the eggs are set. I over cooked mine because I was not paying attention. But, they were still good.

Fight Back Friday @ Food Renegade
Weekend Gourmet @ Hartke is Online