This was originally a sandwich recipe, but it works just as well without the bread.
Yield: This serves 2 if they’re good and hungry or 4 if they’re only a bit peckish, or if they’re kids. In 2 servings, each will have 4 grams of carbohydrates, a trace of fiber and 27 grams of protein.
INGREDIENTS
- 4 slices bacon, chopped into 1-inch pieces
- 4 thin slices onion
- 4 eggs
- 4 thin slices Cheddar cheese
INSTRUCTIONS
- Begin frying the bacon in a heavy skillet over medium heat. When some fat has cooked out of it, push it aside and put the onion slices in, too. Fry the onion on each side, turning carefully to keep the slices together, until it starts to look translucent. Remove the onion from the skillet and set aside.
- Continue frying the bacon until it’s crisp. Pour off most of the grease and distribute the bacon bits evenly over the bottom of the skillet.
- Break in the eggs and fry for a minute or two, until the bottoms are set but the tops are still soft. (If you like your yolks hard, break them with a fork; if you like them soft, leave them unbroken.)
- Place a slice of onion over each yolk, then cover the onion with a slice of cheese. Add a teaspoon of water to the skillet, cover, and cook for 2 to 3 minutes, or until the cheese is thoroughly melted.
- Cut into four separate eggs with the edge of a spatula and serve.
