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    You are in: Home / Recipes / Kentucky Bacon/ Egg Fryup Recipe
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    Kentucky Bacon/ Egg Fryup

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Grace of West Jefferson & Son's Note:

    My Granny in Kentucky cooked eggs like these on a wood stove. My Grandpa lived into his 90s eating foods like this, but if cholesterol is a problem for you; stop reading now. The eggs are surprisingly light despite the archaic mode of cooking. I can gautantee the FLAVOR is worth the fat content, but not for everyday consumption.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook bacon in 12" cast iron skillet until crispy. When bacon is done, set aside and reserve one cup oil. Put oil back into it over Meduim Heat (I usually just leave the oil in pan). Crack eggs and cook to desired doneness. Salt and Pepper to Taste.
    2. 2
      Plate up 3 Eggs per 4 oz. Bacon.
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    Nutritional Facts for Kentucky Bacon/ Egg Fryup

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 662.3
     
    Calories from Fat 545
    82%
    Total Fat 60.5 g
    93%
    Saturated Fat 20.1 g
    100%
    Cholesterol 449.1 mg
    149%
    Sodium 1086.6 mg
    45%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 25.7 g
    51%

    The following items or measurements are not included:

    bacon fat

    Detailed Nutrition Values About Nutrition Info

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