Carnivore Crack Recipe

• Prep time: 5 minutes

• Cook time: 20 minutes

• Rest time: 2 minutes

• Total time: 27 minutes

*Note: The bacon can be baked ahead. If using pre-cooked bacon, total time drops to 15 minutes.*

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Ingredients

Makes 2 very generous servings or 4 snack portions

• 1 lb (450g) ground beef (80/20 or 70/30 – do NOT go lean)

• 6 slices thick-cut bacon

• 4 large egg yolks (reserve whites for another use, or fry the whole eggs)

• 2 oz (56g) sharp cheddar cheese, shredded (optional for strict carnivores – omit if dairy-sensitive)

• 1 oz (28g) unsalted butter (or beef tallow)

• ½ tsp fine sea salt

• ½ tsp black pepper (omit for zero-plant carnivore)

• ¼ tsp garlic powder (optional – some carnivores allow dried spices)

• Pinch of red pepper flakes (optional, for heat)

Strict carnivore note: Use only beef, bacon, egg yolks, butter, and salt. Omit cheese, pepper, garlic powder, and red pepper.

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Equipment

• Large cast-iron or stainless steel skillet

• Sheet pan with a wire rack (or use foil)

• Small mixing bowl

• Spatula

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Instructions

Phase 1: The Bacon (Make it crispy)

1. Preheat oven to 400°F (200°C). Place a wire rack over a sheet pan. Lay the 6 bacon slices flat on the rack (or directly on foil if no rack).

2. Bake for 12–15 minutes until deep brown and crispy. Time depends on thickness – check at 12 minutes.

3. Remove bacon to a paper-towel-lined plate. Do not discard the rendered bacon fat. Pour it into a small heatproof bowl. You’ll use it to cook the beef.

Phase 2: The Beef (The “Crack” Base)

4. While bacon bakes, place your large skillet over medium-high heat. Add 1 tablespoon of the reserved bacon fat (or the 1 oz butter if you prefer).

5. Add the ground beef. Break it apart with a spatula. Let it sit untouched for 2 minutes – this creates a deep brown crust, which is where the flavor lives.

6. Stir and continue cooking for 4–5 minutes until the beef is fully browned, with crispy, dark edges. Do not drain the fat. The fat is the sauce.

7. Reduce heat to low. Stir in salt, pepper, garlic powder, and red pepper flakes (if using). Cook for 1 minute.

Phase 3: The Assembly (Where magic happens)

8. Turn off the heat under the beef. If using cheese, sprinkle the shredded cheddar over the hot beef and stir gently until it melts into gooey strings.

9. Transfer the beef mixture to two shallow bowls.

10. Crumble the crispy bacon over the beef. Be generous – use all 6 slices.

11. The final touch: Carefully separate 2 egg yolks per serving (4 total). Place the raw yolks directly on top of the hot beef and bacon. The residual heat will gently warm the yolks without cooking them solid.

Pro tip: If the idea of raw yolks unsettles you, fry the eggs sunny-side up and place them on top. But the raw yolk acts as a silky, custard-like sauce that binds the “crack” together. Trust the process.

Phase 4: Serve

12. Let the bowls rest for 2 minutes. The yolks will slightly thicken.

13. Serve immediately. Mix the yolk into the meat with each bite.

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Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.

• Reheat: Microwave in 30-second bursts, or reheat gently in a skillet. Add a fresh egg yolk after reheating for best results.

• Do not freeze – the texture of the egg yolks will suffer.

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Nutrition Information

*Per serving (1/2 of total recipe – approximately 8 oz meat + bacon + 2 egg yolks + cheese)*