Crispy Bacon and Egg High Protein Smash
Crispy Bacon and Egg High Protein Smash
Ingredients
- 6 boiled eggs, peeled and halved
- 10 strips bacon
- 250 g cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup chives, chopped, plus more for garnish
- 100 g feta cheese, crumbled
- 3 tablespoons cream cheese or Greek yogurt
Instructions
- 1
Preheat your oven to 200°C (400°F). Line two baking trays with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Carefully separate the yolks from the whites of the boiled eggs. Place the egg whites in a medium-sized mixing bowl and set the yolks aside on a plate.
⏱️ 3 min
- 3
Arrange the bacon strips in a single layer on one of the prepared baking trays. Place another piece of parchment paper on top of the bacon and press down firmly with your hands to help it cook flat and crispy. Bake for 15-20 minutes, or until deeply golden and crispy.
⏱️ 20 min•🌡️ 200
- 4
While the bacon cooks, place the cherry tomatoes on the second prepared baking tray. Drizzle with olive oil and sprinkle with 1/4 teaspoon of salt. Toss gently to coat. Roast for 10-15 minutes, or until the tomatoes are slightly softened and beginning to char.
⏱️ 15 min•🌡️ 200
- 5
Once the bacon is crispy, remove it from the oven and transfer it to a paper towel-lined plate to drain. Once slightly cooled, crumble the crispy bacon into the bowl with the egg whites.
⏱️ 2 min
- 6
Add the roasted cherry tomatoes, chopped chives, crumbled feta cheese, and cream cheese or Greek yogurt to the bowl with the egg whites and bacon. Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 7
Finally, add the reserved egg yolks to the bowl. Using a fork or a potato masher, thoroughly smash and mix all the ingredients together until well combined and a chunky, spreadable consistency is achieved.
⏱️ 2 min
- 8
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately on toasted bread, in a tortilla, or store in an airtight container in the refrigerator for up to 3 days. Garnish with extra chives before serving.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Bacon and Egg High Protein Smash
- 6 boiled eggs, peeled and halved
- 10 strips bacon
- 250 g cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup chives, chopped, plus more for garnish
- 100 g feta cheese, crumbled
- 3 tablespoons cream cheese or Greek yogurt
Instructions
- 1
Preheat your oven to 200°C (400°F). Line two baking trays with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Carefully separate the yolks from the whites of the boiled eggs. Place the egg whites in a medium-sized mixing bowl and set the yolks aside on a plate.
⏱️ 3 min - 3
Arrange the bacon strips in a single layer on one of the prepared baking trays. Place another piece of parchment paper on top of the bacon and press down firmly with your hands to help it cook flat and crispy. Bake for 15-20 minutes, or until deeply golden and crispy.
⏱️ 20 min•🌡️ 200 - 4
While the bacon cooks, place the cherry tomatoes on the second prepared baking tray. Drizzle with olive oil and sprinkle with 1/4 teaspoon of salt. Toss gently to coat. Roast for 10-15 minutes, or until the tomatoes are slightly softened and beginning to char.
⏱️ 15 min•🌡️ 200 - 5
Once the bacon is crispy, remove it from the oven and transfer it to a paper towel-lined plate to drain. Once slightly cooled, crumble the crispy bacon into the bowl with the egg whites.
⏱️ 2 min - 6
Add the roasted cherry tomatoes, chopped chives, crumbled feta cheese, and cream cheese or Greek yogurt to the bowl with the egg whites and bacon. Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 7
Finally, add the reserved egg yolks to the bowl. Using a fork or a potato masher, thoroughly smash and mix all the ingredients together until well combined and a chunky, spreadable consistency is achieved.
⏱️ 2 min - 8
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately on toasted bread, in a tortilla, or store in an airtight container in the refrigerator for up to 3 days. Garnish with extra chives before serving.