Country Fried Steak n’ Eggs w/ a Bacon Jalapeno Cream Sauce (2 net carbs)

Crush pork rinds in to a flour by hand, or put into a food processor and grind until a flour consistency.

Put the pork rinds in a gallon Ziplock bag.

(alternatively you can put the bagged ingredients on separate plates, but this makes for an easier clean up) In another Ziplock bag, put 2 eggs in and squeeze the bag until the eggs are beaten.

In a third Ziplock bag, put the Coconut flour Season the minute steaks with a little bit of pepper (The pork rinds will provide all the salt you need) and place the steaks in the bag with the coconut flour and shake until lightly coated.

Remove the steaks from the bag shaking off any excess, and place in the bag with the egg and mix until coated.

Remove the steaks from this bag, shaking off any excess, and place in the final bag with the pork rinds, shake and work with your hands until the steaks are coated with the pork rind crumbs as seen below.

There are 3 methods to cook the steaks Air fry for 15 minutes in a preheated air fryer (My preference) Pan fry in a couple tablespoons of oil over medium high heat for about 4-5 minutes per side or until cooked through Bake at 425 degrees for 15-18 minutes, flipping halfway or until cooked through.

You could also broil for the last couple minutes to add crispiness.

While the steak is cooking, cook the chopped bacon in a saucepan over medium high heat for about 5 minutes or until desired crispiness.

Remove bacon and place on some paper towels to drain.

Place a tablespoon or two of the bacon drippings to the side to cook the eggs.

Lower heat to medium and add the jalapeno to the saucepan and cook in the bacon drippings for 1-2 minutes.

Then add the heavy whipping cream, a pinch of salt, and a little fresh ground pepper.

Bring the sauce up to a simmer and reduce the heat.

Allow to simmer about 5 minutes or so or until the sauce thickens to a thinner gravy consistency.

Add about 1/2 of the cooked bacon back in to the sauce and stir.

Remove from the heat at this point as it will continue to thicken as it sets.

While the sauce is simmering, bring a skillet up to heat and cook the remaining 6 eggs to your liking.

I prefer over easy, but any way will do.

Place the steak on the plate, cover with the cream sauce, and top with the remaining bacon.

Serve along side the eggs