It’s funny that I’m posting a recipe today with bacon and egg, because in a little over a week, it’ll be March and I’m going vegan!
I decided it would be a healthy challenge, and I’ve been missing my vegan days.
So what does that mean for this blog?
For all of March, we’ll be having a VEGAN MONTH! However, in each post, I’m going to be noting how you can easily transform the dish into something non-vegan, for those of you who aren’t vegan.
However, if you want to follow along with me, MARK YOUR CALENDARS – starting March 1st, Inspiralized is going vegan!
On April 1st, the blog will go back to its omnivorous style – which will be a fun way to start my 29th year (I was born on April Fool’s Day!)
Anyway, today, we’re cooking bacon! The fats released from cooking the bacon are used to caramelize the onions, so no extra oil is needed, keeping the caloric value down – but the flavor up!
I love caramelizing onions – they elevate any dish and are totally worth the extra 10 minutes. As you caramelize, as long as the head is at medium, you don’t need to give them much attention, so you can kind of forget about them.
Now… grated egg. I actually learned this from a Thomas Keller book at our friends Nik and Regina’s home – they had this gorgeous coffee table book of his, where he teaches some fun cooking tips, such as small-dicing asparagus and grating egg.
I had never grated egg before I read his book and I love it – the texture of the grated egg is velvety and sumptuous and is great for presentation.
I used a microplane (like this one) to grate the egg – and it worked perfectly.
So… who’s joining me for a vegan March?!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 large butternut squash, peeled, Blade D
- 4 slices of bacon
- ½ red onion, peeled, Blade A, noodles trimmed
- salt and pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup chicken broth, low-sodium
- 2 hard boiled eggs, peeled
- Place the butternut squash noodles into a food processor and pulse until rice-like. Set aside.
- Place a large skillet over medium-high heat and add in the bacon. Cook the bacon for 7 minutes or until crispy, flipping halfway through. When done, transfer to a paper towel lined plate.
- Immediately add in the onions to the pan, season with salt and pepper, and cook for 10 minutes or until caramelized and starting to brown. Set aside on a plate.
- Immediately add in the butternut squash rice and season with garlic powder, paprika, salt and pepper. Stir and pour in the chicken broth. Let cook for 7 minutes or until rice softens and then stir in the cooked onions and crumble in the bacon. Cook for 1 more minute or until heated through.
- Divide the rice mixture into bowls. Grate ½ egg over each bowl and serve.