This is not only my favorite primal breakfast…. it’s my favorite breakfast PERIOD! :) It is truly a “diabetic recipe”…. at only 9 g of carbs.
HONESTLY… since I have broken my CARB / Sugar addiction… all foods taste soo good to me. I no longer need to add the PRIMAL prefix to words/meals… because that’s all I eat, that’s all I want.
Recipe for Bacon, Eggs and Collards
(feel free to substitute your favorite greens)
1) First, you must start with an IRON SKILLET , any pan will do…but skillets ROCK!
2) Add the bacon to cover most of the pan, as the picture below accurately demonstrates. :)
Note: I love using Thick Cut Peppered Bacon, this particular bacon is “Great Value” brand from Walmart.
Thick Cut Peppered Bacon
3) Cook the bacon for about 5 minutes on each side … or to meet your tastes. ( I prefer not to overcook meats, less oxidation. )
NOTE: I place a lid on the skillet. Why? In this case, you want to preserve as much moisture as possible for the greens.
4) While the bacon is cooking, we will rinse 3 cups of raw Collard Greens. Place them in a strainer and rinse while stirring/turning over in the strainer for a few minutes. Let sit to allow water to drain while bacon continues to cook.
5) If Collard are not chopped, Grab a hand full and “chop” or cut up into inch to two inch pieces … in this case….size doesn’t really matter. (SORRY!! )
6) Remove bacon from the skillet, add in the collard greens, slowly. If the skillet is too hot, water may cause the grease to splatter.
Chopped Collard Greens
7) ”turn” the greens with a spatula. I make sure to scrape the skillet’s bottom to bring up any meat/fat that may be stuck on the bottom. Next I stir with a spoon to make sure the greens are coated with bacon grease.
8) I season the collards with Tony Chechere’s and Black Pepper…. too taste. : )
I do NOT cook the collard very long, only a couple of minutes … my purpose is not cooking them, I just want them to get hot with the bacon drippings coating them well. If you like your collards well cooked, then by all means allow them to cook down.
9) After collards have cooked to desired level, remove and add to plate with the bacon.
10) Add a couple of tablespoons of coconut oil to cook the (6) eggs. Once the oil is hot and dispersed the eggs are added. I cook mine Over Easy but of course cook yours as you like them. Same seasoning as with the collards, Tony Chechere’s and Black Pepper.
Six Eggs in the Skillet
Here is the final “show product”.
Plate Display
Here is the contents, cut up and ready for CONSUMPTION!!!
Ready for Consumption
Lastly… just a spoonful.
Just a Lovin Spoonful :)
….ttttthat’s all folks. :)
OH! … if you like this and want to see MORE TRULY Diabetic Friendly Recipes…. CLICK HERE!
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THis is incred…di…bull. I can taste it now as I type here at the coffee shop.
Thanks for the comment Mary. Apologies for the delayed response… I just now saw yours. :(
My question is I had Canadian bacon (no fat), two eggs, with spinach and a little onion. 1 slice of French bread with a pat of butter. Still filled at lunch time so didn’t eat. Got busy and then almost 2 hours later, sweats etc. Took bg numbers and was then 219. Why
Bread is similar to eating pure sugar… that is why. I have not eaten bread in 20 months … I have normal blood sugar and I take -0- drugs and -0- insulin.
You need to eat this way http://www.diabetes-warrior.net/a-meal-plan-you-can-live-with/
My guess is you avoided fat and you consumed foods that contain carbohydrates that put stress on your pancreas. Canadian bacon probably contained a little suger and the french bread certainly contains too many carbohydrates. How long do you usually go between meals. I don’t eat any form of bread made from wheat flour at all. I eat plenty of fats ( coconut oil, butter, lard etc ). I can’t say truthfully why your glucose jumped but your goal should be to control your blood glucose with all means necessary. Consuming foods that causes a dangerous rise in glucose must be avoided. Supplements that help to balance glucose/insulin levels should be quite helpful. Magnesium is an example of a supplement that helps to maintain healthy glucose levels because it deals directly with the pancreas. Vitamin D3 is an important supplement for health maintenance, also. Don’t just start taking these supplements without a clue as to how much to take. For example mag citrate is better absorbed and should be used instead of mag oxide, which is cheaper and more abundant. Mag oxide, however, is not well absorbed. Also, what you ate would not have been enough food for me.