Bacon, eggs and wilted greens

Serves - 1

A great healthy fat, greens and protein fuelled breakfast.

As with everything, try to buy the best quality bacon you can. Ideally buy from a local farmer using dry-cured methods. The less ingredients that have gone in to making it the better.

Eggs should be free range and from chickens who live as natural an existence as possible where they are free to roam and eat foods natural to a chicken. Find a local farm if you can.

Nutrition per serving

Fat: 36 g

Carbs: 3 g / Fiber: 1 g (Net Carbs: 2 g)

Protein: 34 g

Ingredients

• 4 rashers of dry cured bacon

• 2 eggs

• knob of butter

• 50 g greens (spring greens / spinach / chard)

• 1 T avocado oil

• thumb of ginger

• 1 garlic clove

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Method:

1. Cook bacon rashers under the grill till crispy.

2. Heat avocado oil in a large pan and add sliced fresh ginger and garlic.

3. Wash and add greens to the pan and cook till wilted.

4. Turn bacon.

5. Heat butter in a pan or frying pan and scramble eggs.

6. Plate up bacon and eggs with greens and season with salt and pepper.