(f)ood – Paleo Pen Pal part II

21 01 2013

You remember the wonderful mystery ingredient from my paleo pen pal, Liz.  If not you can read about it here.  Hoping to make this ingredient stretch as far as possible, I’m using some of it in 4 different recipes.  I found this recipe on the epicurious site and have adapted it.  Here is my version:

Eggs with Cream, Chard, and Country Bacon

4 thick slices country smoked bacon cut into lardons

3/4 cup coconut milk – just the thick milk that rises to the top (reserve 4 T for final assembly) (try to get a tetra pak or BPA free can though that can be difficult to find!)

1/2 small onion finely diced

1 clove garlic minced

1 bunch Swiss chard washed and cut into ribbons (or use your green of choice)

4 large pastured eggs

1 T pastured, organic ghee (I use this brand)

salt and pepper to taste


Preheat oven to 350°F

Cook bacon until crispy and remove from pan.  Combine the bacon and coconut milk in another pan and simmer over medium-low heat.  Add onions to the bacon fat and saute until soft. Add garlic and chard along with a pinch of salt (more or less depending on the saltiness of the bacon) and pepper and cook until chard is wilted and somewhat dry.


Divide chard, then bacon and cream, among 4 ramekins. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 tablespoon cream over each egg. Dot each egg with the divided ghee.


Put ramekins on a baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.


I am so pleased with the result.  The smokiness of the bacon permeates, but does not overpower the other ingredients.   A perfect portion of deliciousness!  *You will not taste coconut from the coconut milk.  Simmering the bacon in the coconut milk made sure that the milk could offer its creamy goodness without imparting a coconut flavor.


I chose to use 1 cup glass Pyrex ramekins for my baking vessels because I have lids for them and it made storage in the fridge so easy!


Perfectly portioned and easy to grab for a quick breakfast, brunch or lunch!  I warmed mine in the microwave (I know…gasp!) for 1 minute on 50% power because I did not want the yolk to continue to cook, and it was perfect.

I can see putting this recipe in my Saturday cooking for the week rotation!  Thanks again to Liz for the yummy inspiration!

Side note – yes that is my empty cast iron skillet you see in the oven. What you may not have seen were my other two skillets on the bottom rack.  A quick clean and swipe with coconut oil and my skillets go in the oven often when I’m baking other things to keep them perfectly seasoned and non-stick!




One response

21 01 2013
(f)ood – Paleo Pen Pal part III « Time in a Bottle

[…] to know about Paleo Pen Pal?  Check out my posts here and here.  For this third recipe, I wanted to try to recreate a wonderful recipe from a tiny little Italian […]

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