Keto Green Eggs & Bacon

I know you guys love bacon and eggs so these green eggs with bacon is a new twist on your favourite. The almond pesto adds a Mediterranean twist with lots of healthy good for you fats to keep your insulin levels stable and your energies high.

Any left over pesto can be kept in the fridge for up to 4 days and used in a salad, in courgette noodles or tossed through some lovely crispy roast chicken. This recipe works really well with scrambled eggs too if you prefer.

Recipe Tips

You can keep your pesto in the fridge for up to a week or two if it's stored properly. It helps to pour a thin layer of olive oil on the top, as it keeps it fresh for longer. If you want to preserve homemade pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in a plastic bag in the freezer for up to 6 months. Whenever you need to use it, just keep the required portion at room temperature until it melts.

Get creative and make your own pesto using nuts, seeds, olive oil, herbs and spices! Here are even more keto-friendly pesto recipes. Nutrition facts per serving are almost the same for all pesto recipes.

Step-by-step

1. Prepare the pesto. Blitz all the ingredients together in a high speed food processor.

   

2. Prepare the eggs and bacon. In a frying pan, fry the bacon rashers for 2 minutes per side until crisp. I dry fried them but you can add a touch of olive oil or ghee if you prefer to prevent sticking. All depends on your pan. Drain on a sheet of kitchen paper.

   

3. Meanwhile, heat another frying pan with 1 tablespoon of olive oil or ghee on a medium/ low heat and coat the bottom of the pan.

4. Crack the eggs into the pan, and sprinkle with a pinch of salt and pepper. If the oil starts to spit, it’s too hot so turn down the heat. Cook the eggs until the white is set and the yolk still runny, or to your liking. Remove from the pan with a spatula.

5. To serve, place the eggs and bacon on your plate, with sliced avocado and 2 tablespoons of almond pesto. Any remaining pesto can be stored in the fridge and used on a fresh salad or mixed through some roast chicken.

   

Recipe

Keto Green Eggs & Bacon

★★★★★4.9 (98 ratings)

Homemade pesto adds a fantastic flavour boost in this healthy, quick and easy keto meal. Breakfast served in ...

Hands on

15m

Overall

15m

Servings

1

4 g

Net carbs

26.8 g

Protein

61 g

Fat

679

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 1 serving

• Eggs & Bacon:
• 2 medium eggs
• 3 slices bacon (75 g/ 2.7 oz) - I used Canadian-style bacon
• 1 tbsp extra virgin olive oil or ghee (15 ml)
• ¹/₃ medium avocado or Low-Carb Pickled Avocado (50 g/ 1.8 oz)
• salt and pepper, to taste
• 2 tbsp pesto (30 g/ 1.1 oz) - recipe below
• Almond Basil Pesto:
• ¹/₃ cup almonds (45 g/ 1.6 oz)
• 1 large bunch fresh basil (90 g/ 3.2 oz)
• 5 tbsp extra virgin olive oil (75 ml)
• 2 tbsp fresh lemon juice (30 ml)
• 1 garlic clove, sliced
• ¹/₂ tsp coconut aminos
• sea salt or pink Himalayan salt, to taste

Instructions

1. Prepare the pesto. Blitz all the ingredients together in a high speed food processor.

2. Prepare the eggs and bacon. In a frying pan, fry the bacon rashers for 2 minutes per side until crisp. I dry fried them but you can add a touch of olive oil or ghee if you prefer to prevent sticking. All depends on your pan. Drain on a sheet of kitchen paper.

3. Meanwhile, heat another frying pan with 1 tablespoon of olive oil or ghee on a medium/ low heat and coat the bottom of the pan.

4. Crack the eggs into the pan, and sprinkle with a pinch of salt and pepper. If the oil starts to spit, it’s too hot so turn down the heat. Cook the eggs until the white is set and the yolk still runny, or to your liking. Remove from the pan with a spatula.

5. To serve, place the eggs and bacon on your plate, with sliced avocado and 2 tablespoons of almond pesto. Any remaining pesto can be stored in the fridge and used on a fresh salad or mixed through some roast chicken.

Nutrition per serving

Carbs 2%Protein 16%Fat 82% of calories

Net carbs

4 g

Total carbs

7.8 g

Fiber

3.8 g

Sugars

1.2 g

Protein

26.8 g

Fat

61 g

Saturated fat

18.9 g

Calories

679 kcal

Sodium

1,018 mg · 44.3% RDA

Magnesium

56 mg · 14% RDA

Potassium

647 mg · 32.4% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Bacon, Canadian-style	0.3 g	12.2 g	9.5 g	135
Ghee	0 g	0 g	15 g	136
Avocado, fresh	0.9 g	1 g	7.3 g	80
Pepper, black, spices	0 g	0 g	0 g	0
Basil pesto	2.1 g	1.1 g	19.7 g	185
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	4 g	26.8 g	61 g	679

• Gluten free
• Dairy free
• Nightshade free
• Fish free
• Shellfish free
• Beef free