Crispy rosemary-parmesan egg with a weaved turkey bacon crust, and organic whole grain toast
What you’ll need: 1lb Pastured turkey bacon + 1/4 c grated parmesan cheese + 1 pastured egg + 1 tsp ghee + salt + pepper + fresh rosemary, chives or scallions (can also use dried).
Preparation: Preheat the oven to 325 degrees. While the oven is preheating, prepare the weaved turkey bacon crust. To do this, you will need a sheet pan lined with foil (or oiled with avocado oil). Lay 8 pieces vertically on the prepared tray. Next, take another piece of bacon horizontally and weave it through the 8 vertical slices (start by going under slice 1, over slice 2, under slice 3, and so on.) Continue this process, alternating over-under patterns for each slice (if you started by going under slice 1 with the previous horizontal slice, take the second horizontal slice over first.) Bake until crispy (between 15-20 minutes.) When the weaved bacon crust is finished, cut into 4 even slices. While the bacon crust is baking, prepare your rosemary parmesan egg. Head 1 tsp ghee over a cast iron skillet and add 1/4 parmesan cheese. Cook until the cheese starts to slightly melt, then crack your egg on top. Cover the pan for 2-3 minutes to allow the white to set (make sure not to leave the lid on too long or else your yolk will be over cooked.) Remove the lid and cook a few more minutes to let your egg get to desired doneness. Be careful not to burn the cheese. Top with fresh rosemary, sea salt + black pepper. Place your egg on top of 1 slice of the weaved turkey bacon and enjoy with a slice of toasted whole grain bread!