Recipes so Easy, Even a Caveman Could Make Them: Rosemary's Bacon


Add a little pizazz to your Paleo breakfast by infusing bacon with the flavor of fresh herbs.

Ingredients:

Uncured bacon
Fresh rosemary (fresh thyme, oregano, or garlic would work well too)


Step 1: Procure your products
I found uncured bacon no-hormone, no-antibiotic all-natural bacon with nothing but sea salt, raw sugar and spices in it at Whole Foods.  (Note: A 2 slice serving of this bacon contained 0 gms of sugar, so the amount of sugar added to the overall recipe is negligible).  The rosemary came from my backyard herb garden.



Step 2: Pan-fry
Put the bacon and rosemary in a cold frying pan and turn to medium heat.  Cover to keep flying bacon fat from covering your stove-top.  Covering the pan also speeds up the cooking time. 




Step 3: Flip it good
After 2-3 minutes, the bacon should be ready to flip.  Don't worry about burning the rosemary as there should be enough bacon fat in the pan at this point. 



Step 4: Don't forget to bring a paper towel
Remove the bacon and rosemary from the pan and place it on a paper towel.   



Step 5: Eggs anyone?
Put all that good bacon fat to use by adding some scrambled eggs to the pan.  While you're at it, go ahead and serve the whole thing over a bed of fresh greens. 
Share on Google Plus

About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
    Blogger Comment
    Facebook Comment

3 comments:

  1. Saw your post over at Modern Paleo. You know, I never thought to make my bacon taste like anything other than bacon. But I'll have to give this a go! I can smell it already. YUM!

    ReplyDelete
  2. Glad to provide some bacon-spiration Whitney! Let me know if you come up with some cool combinations!

    ReplyDelete
  3. I recently cured some bacon as part of a cooking class. On a whim, I added some rosemary to the "cure." Loved the combo. This is a much easier proposition

    ReplyDelete