Cook With Me: The Truth About Seasonings and Condiments on Carnivore

Breakfast: Ground Beef, Eggs, and Bacon

Ingredients

• 2 lb 70/30 ground beef
• 12 oz bacon
• About 6 eggs
• A little bacon grease or other fat for the pan
• Seasonings and condiments, to taste:
  • Pepper
  • Spicy Pluck organ blend
  • Kinder steak-flavored salt
  • A squirt of zero-carb French’s mustard

Method

1. Cook the bacon: Place the bacon in an air fryer. Open it about every 5 minutes to stir and separate the pieces, and continue cooking until crisp. No total cooking time or temperature is specified.
2. Cook the beef: Add a little fat to a pan, then add the ground beef. Cook to your preferred doneness. The presenter prefers it medium to medium-rare and says he doesn’t mind a few pink bites. He leaves the rendered grease in the pan rather than draining it.
3. Add the eggs: Crack about 6 eggs directly over the beef and cook until done.
4. Season and mix: Add the organ blend, flavored salt, a few grinds of pepper, and mustard. Mix together.
5. Serve: Plate an amount that suits your appetite. Keep the rest warm for later, or refrigerate it to eat another day.

Condiments and Seasoning Notes

• Salt: Salt food to taste. The presenter favors mined rock salt, such as Redmond’s Real Salt, and suggests choosing a local underground-mined salt when available.
• Pepper: The presenter uses pepper but notes that people who find it aggravates their inflammation can leave it out.
• Flavored salts: He uses Redmond’s organic garlic pepper and Kinder’s steak blend. Check ingredient lists before choosing a seasoning.
• Mustard: He uses French’s, noting its zero-sugar, zero-carb label. Since it is made from mustard seed, he considers it a personal choice rather than strictly carnivore.
• Organ seasoning: Pluck is described as a ground organ blend that includes heart and liver. Check its current ingredient list. The presenter uses the spicy mild version.
• Other options: Chosen Foods avocado-oil mayonnaise, or homemade mayonnaise made with butter, bacon grease, or beef tallow; and G Hughes sugar-free sweet-and-spicy or barbecue sauces. The presenter suggests checking mayonnaise labels carefully, since a product advertised as made with olive or avocado oil may list canola or soybean oil first. He contrasts sugar-free sauce with sugary ketchup.

Tips and Variations

• Save the bacon grease for cooking. Strain it through a stainless-steel mesh strainer to catch small remnants. The presenter says he cleans the screen about once a week.
• For extra fat, melt butter over the bacon grease.
• For a stricter lion diet variation, the presenter describes initially eating only ruminant meat, salt, and water, then experimenting with other foods or seasonings later. This is presented as an option for people who need a more restrictive approach, not as part of the breakfast recipe.
• Read condiment labels and decide what to include based on ingredients and personal tolerance.

Presenter and referenced sources: Dr. Ken Berry, KenDBerryMD. Brands and sources mentioned include Redmond’s Real Salt, Pluck’s website, Kinder, French’s, Chosen Foods, G Hughes, and an Amazon/show-notes reference for the strainer.