Bacon Egg Slurry

This is not fancy food…it’s simple fare for a weeknight, when all you feel you can manage is slicing a little cabbage and onion. Though it is a humble dish, it is a favorite in our home. When I went gluten-free, one of the things I missed most was my favorite Saturday morning breakfast – two over-easy eggs, and toast to sop up all the gorgeous yolk…I missed that ritual.

It wasn’t until a year or so ago that I discovered the wonders of cabbage, and that sauteed with some onion and bacon and lots of pepper – it was the prefect vehicle for fried eggs. It’s a quick meal – about 20 minutes from slicing to eating, and budget friendly. And isn’t everything better with bacon?!

Bacon Egg Slurry
Serves 3 as a main dish

5 cups finely shredded cabbage (half a large head)
1 onion, sliced
3 cloves garlic, minced
4 slices bacon, sliced into small pieces (optional)
1 T butter or olive oil
1 cup leftover wild rice or brown rice (optional)
salt & pepper
eggs
Optional: siracha hot sauce or chipotle en adobo puree

  1. Cook sliced bacon in a pan until semi-crisp. Set aside and drain on paper towel. Heat a large non-stick pan over medium heat, add butter and melt.
  2. Add cabbage, onion and garlic to the pan, toss to coat in the butter. Add 1/2 tsp salt and saute for 5-7 minutes, stirring often, until cabbage begins to wilt. Add bacon, rice and pepper to taste. Continue cooking until cabbage is just on the other side of al dente and beginning to soften. Serve with over-easy eggs.
  3. Hot & Spicy Option: In the last couple minutes of sauteeing the cabbage, add a dollop of siracha or chipotle puree to the pan and stir in.

One thought on “Bacon Egg Slurry

  1. Pingback: This past Monday night I got back from… « JR Moreau's Not So Literal

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