top of page

(Slightly Healthier) Bacon and Eggs

(by Beverly Weinstein)


eggs (preferably farm fresh or at least cage free)

bacon (preferably nitrate-free)

bread (preferably whole wheat, seven grain, or sourdough)

Fry the bacon in a cast iron skillet.

Remove when crisp, and place between paper towels to absorb the grease.

Crack eggs into the same skillet, and spoon bacon fat over them until edges are brown and crisp.

Serve with buttered toast.


(Read Southern Comfort, the story that accompanies this recipe.)

Recent Posts

See All

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page