This week I want to share a fresh take on a classic: bacon and eggs prepared in a simple, satisfying way. This recipe works for breakfast, lunch or dinner — versatile, low-carb, and easy to make.
Tips for making the dish
Choose quality ingredients when possible: organic eggs and nitrate-free bacon will yield the best flavor and are less processed. Small changes to ingredient quality can make a noticeable difference in how you feel and how the dish tastes.
Here’s how to prepare it:
In a small bowl, combine cream cheese and dried thyme, mixing until smooth. Cover and set aside.
Peel six hard-cooked eggs.
Halve the eggs lengthwise and remove the yolks carefully.
Fill half of the egg-white halves with the cream cheese mixture.
Top each filled half with the reserved egg-white half and press gently to close. Wrap each assembled egg tightly in two slices of bacon.
Bacon and Eggs in a Different Way
Ingredients
- 100 g (3.5 oz) full-fat cream cheese without additives
- 1/4 teaspoon dried thyme
- 6 hard-cooked extra-large eggs (preferably organic)
- 12 slices of bacon (preferably organic, nitrate-free)
Instructions
- Preheat the oven to 400 °F (200 °C).
- Mix the cream cheese and thyme in a small bowl until smooth. Cover and set aside.
- Peel the hard-cooked eggs and halve them lengthwise.
- Remove the yolks carefully and reserve them for another use.
- Fill six egg-white halves with the cream cheese mixture and top with the remaining halves.
- Wrap each filled egg tightly with two bacon slices.
- Place the wrapped eggs on a shallow ceramic or glass baking dish and bake for about 30 minutes, until the bacon is crisp and cooked through.
- Remove from the oven, let cool slightly, and serve warm.
Tags
Nutrition (approximate):
| Nutrition information | Protein | Fat | Net carbs | kcal |
| In total: | 71.5 g | 103.3 g | 4.3 g | 1233 kcal |
| Per serving (one filled egg): | 11.9 g | 17.2 g | 0.7 g | 205 kcal |
My experiments with this recipe
Low-carb eating can be creative, and this recipe started from a simple idea: wrap hard-cooked eggs in bacon. To make the dish more interesting, I halved the eggs, removed the yolks and tested several fillings.
I tried melon balls, cherry tomatoes and a seasoned cream cheese. Melon didn’t pair well with the eggs, though it worked okay with bacon. Cherry tomatoes — especially sweet ones — made a pleasant filling. The favorite, however, was the cream cheese blended with thyme. When baked, the cream cheese loosens and becomes a silky, rich sauce that complements the savory bacon.
I’ve made this several times and adjusted the quantities, and the combination of thyme-seasoned cream cheese and crisp bacon is consistently tasty and satisfying.
Variations and how to use the yolks
Try different fillings: prunes (note their carb content), sweet cherry tomatoes, or small pieces of your favorite cheese or vegetables. You can wrap a cherry tomato in a basil leaf before filling for a pretty, flavorful touch.
If you use cream cheese as the base, season it to taste — options include crushed garlic, chopped fresh basil, parsley, onion powder, garlic powder, or a pinch of chili or hot sauce.
Don’t discard the cooked yolks. Mash them with a fork and mix with mayonnaise or butter to a spreadable consistency. Add a little mustard or vinegar, a pinch of white pepper and sea salt, and, if desired, crushed garlic. Garnish with chopped chives and serve on low-carb bread or crackers.
