Health-Bent's product looked much better than mine, so I used theirs!

First off, since I’m a tech dummy and can’t figure out how to embed the Creative Commons banner, you should know both the recipe and the photo to above are re-posted from http://www.health-bent.com/proteins/bacon-and-eggs-to-go. I’ve also got a link to their site on the right if you’re interested in other paleo recipes that “don’t taste like dog food.” I love that last bit…since cooking off most performance diet books tends to produce cuisine about as complex as Gerber baby food.

Anyway, I made this for breakfast this morning, alongside the last remaining slices of my home-made pumpkin bread. Here’s what you need:

1)      Cupcake pan

2)      Fresh eggs, preferably of the organic, cage-free variety

3)      Pork of your choosing – Canadian bacon, thin-sliced bacon, pancetta, or prosciutto

4)      Block of parmesan

Pre-heat your oven to 350. While it’s warming up, first layer the inside of the cupcake wells with the meat. If you’re using pancetta or prosciutto I’d advise a couple of slices per well, and recommend you try to completely cover the well surface. Then crack one egg into each well. Finish with sprinkled shavings of parmesan or a whole slice. Throw it in the oven for 8-10 mins to produce runny yolks, a bit longer if you like your eggs more firm.

I’ve tried this recipe with a few different meats, and so far my favorite is thin slices of pancetta (Italian bacon), as it crisps up wonderfully. The parmesan is an absolute must for me, as it provides a nice, nutty finish. Finally, if you use bacon, avoid thick-sliced since it takes so long to cook (unless you like the eggs completely firm, which I don’t). Another note on bacon – it shrinks as it cooks so I’d recommend that as you layer the well, do it loosely so it doesn’t shrink up and push the egg up and over.

One of my favorite things about this recipe (besides combining my three food groups – bacon, eggs, and cheese) is its portability. Cook up an entire tray of these bad-boys and you’ve got breakfast for a week at work. Okay, so breakfast for two days if you’re me, but you get the idea.

Gotta fuel the fire, baby…