This recipe is from The Athlete’s Fix by Pip Taylor and is republished with permission of VeloPress. In her book, Pip outlines a three-step program to help athletes identify their problem foods and find the foods that make them feel and perform best. Learn more about the book here!
BACON EGG TARTS
Heavy on protein and fat but light on carbs, bacon egg tarts are a good rest-day option. They can also be a post-workout snack if you have replenished carbs during your workout. When I have friends over for brunch on the weekend, I put out a spread that includes these tarts.
- 6 slices bacon
- 6 eggs
- Sea salt and pepper
- 1½ Tbsp. fresh thyme, chopped (or other fresh herb of choice, e.g., dill, chives, or parsley)
- 3 Tbsp. scallions, chopped
- Preheat the oven to 400˚F (200˚C). Grease 6 cups of a standard nonstick muffin tin with coconut oil.
- Cook the bacon in a skillet until cooked but not browned. Drain on paper towels.
- Line the sides of the muffin tin cups with the pieces of bacon, creating a ring. Carefully crack an egg into the center of each ring, season with salt and pepper to taste, and bake in the oven until the egg whites are set, about 15 minutes.
- Remove and let cool for 3–5 minutes. Sprinkle with the herbs and scallions and serve with some wilted spinach or a small green salad.
Makes 6 tarts. Enjoy!