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There are never enough recipes with eggs & bacon! If you want to try something new and simple, you have to try this recipe. It goes great with crisped up bacon rashers or even smoked salmon slices.
Hands-on Overall
Serving size 1 egg nests + 1 bacon slice
Nutritional values (per 1 egg nests + 1 bacon slice)
Net carbs2.5 grams
Protein9 grams
Fat8.5 grams
Calories126 kcal
Calories from carbs 8%, protein 29%, fat 63%
Total carbs3.2 gramsFiber0.6 gramsSugars0.8 gramsSaturated fat2.8 gramsSodium410 mg(18% RDA)Magnesium9 mg(2% RDA)Potassium168 mg(8% EMR)
Ingredients (makes 3 servings, 6 egg nests)
- 6 large eggs
- 2 cups grated celeriac or turnip (180 g/ 6.3 oz)
- freshly ground black pepper or cayenne pepper
- sea salt to taste
- fresh parsley for garnish
- 6 thinly-cut bacon slices (150 g/ 5.3 oz)
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Place the bacon rashers on a rack and bake for about 15-20 minutes until golden. If you want to save time, make crispy bacon in advance.
- Let it cool down on a rack and keep in an air-tight container in the fridge for up to one week. (Don't throw the bacon grease away - place it in a small glass jar and reserve for future uses. It's great for frying eggs!)
- Peel and grate the celeriac.
- Distribute the grated celeriac equally into silicone muffin molds. Crack an egg into each mold.
- Reduce the oven temperature to 175 °C/ 350 °F. Season the eggs with salt and pepper and place in the oven for about 20-25 minutes.
- Remove from the oven and let the cups cool down before you remove them from the molds. Garnish with fresh parsley and serve with crisped up bacon rashers. The egg cups and bacon can be stored in the fridge for up to 4 days.
Ingredients
- 6 large eggs
- 2 cups grated celeriac or turnip (180 g/ 6.3 oz)
- freshly ground black pepper or cayenne pepper
- sea salt to taste
- fresh parsley for garnish
- 6 thinly-cut bacon slices (150 g/ 5.3 oz)
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Place the bacon rashers on a rack and bake for about 15-20 minutes until golden. If you want to save time, make crispy bacon in advance.
- Let it cool down on a rack and keep in an air-tight container in the fridge for up to one week. (Don't throw the bacon grease away - place it in a small glass jar and reserve for future uses. It's great for frying eggs!)
- Peel and grate the celeriac.
- Distribute the grated celeriac equally into silicone muffin molds. Crack an egg into each mold.
- Reduce the oven temperature to 175 °C/ 350 °F. Season the eggs with salt and pepper and place in the oven for about 20-25 minutes.
- Remove from the oven and let the cups cool down before you remove them from the molds. Garnish with fresh parsley and serve with crisped up bacon rashers. The egg cups and bacon can be stored in the fridge for up to 4 days.
Nutrition (per 1 egg nests + 1 bacon slice)
Calories126kcal
Net Carbs2.5g
Carbohydrates3.2g
Protein9g
Fat8.5g
Saturated Fat2.8g
Fiber0.6g
Sugar0.8g
Sodium410mg
Magnesium9mg
Potassium168mg
Detailed nutritional breakdown (per 1 egg nests + 1 bacon slice)
| Total per 1 egg nests + 1 bacon slice |
| 2.5 g | 9 g | 8.5 g | 126 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Celery roots, fresh (celeriac) |
| 2.1 g | 0.6 g | 0 g | 12 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 2.1 g | 3.8 g | 42 kcal |
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