Caveman Cuisine: Bacon and Egg Salad
Dressing not required.
Mixed vegetable salad (chopped romaine lettuce, shredded carrot, diced cucumber, sliced red onion, avocado, mushrooms, etc.)
3 slices thick-cut uncured pork bacon
In a large frying pan, cook your bacon over medium heat, turning frequently. Once the bacon has finished cooking, place the bacon on paper towels and add some of the bacon fat to a second, smaller frying pan. Use the clean pan to fry your eggs.
Allow the eggs to cook until the whites are firm, flipping them if necessary. The yolks should remain runny, however.
Plate the fried eggs over the salad and top with bacon and any remaining bacon grease. A few dashes of hot sauce may be added if desired.