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 eggs
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.

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About Unknown

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.
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