One-Pan Bacon and Eggs - For the Carnivore Diet
This is the carnivore classic: bacon rendered until crisp, then eggs cooked right in the bacon fat for rich flavor and silky whites. It’s fast, satisfying, and uses just one pan.
Use a heavy skillet (cast iron or stainless) and start bacon in a cold pan so the fat renders slowly and evenly. If your bacon is very lean, add a pat of butter so there’s enough fat for the eggs. Cook the eggs to your preferred doneness—sunny-side, over-easy, or scrambled—and spoon a little hot fat over the whites to set them without overcooking the yolks.
Serve immediately. For strict carnivore, skip pepper and season only with salt if needed. Leftovers keep in the fridge up to 2 days; rewarm gently over low heat.
Ingredients
- 6 slices bacon
- 4 large eggs
- 1 tablespoon unsalted butter (optional, if bacon is lean)
- Salt to taste (optional)
- Black pepper to taste (optional; omit for strict carnivore)
Instructions
- Place bacon in a cold skillet in a single layer. Set over medium heat.
- Cook, flipping as needed, until the bacon is crisp and the fat has rendered, 6–8 minutes. Move bacon to one side of the pan (or a plate).
- If the pan looks dry, add the butter and let it melt into the bacon fat.
- Reduce heat to medium-low. Tilt the pan to pool the fat and crack in the eggs.
- For sunny-side: cook until whites are mostly set, then spoon hot fat over the whites for 20–30 seconds. For over-easy/medium: gently flip and cook 15–45 seconds more. For scrambled: whisk eggs with a pinch of salt, pour into the fat, and stir slowly until softly set.
- Season lightly if desired. Serve the eggs with the bacon, spooning a little extra fat over the top.