Nutritional values per 1 serving
Prepare the eggs and bacon.
In a frying pan, fry the bacon rashers for 2 minutes per side until crisp. I dry fried them but you can add a touch of olive oil or ghee if you prefer to prevent sticking.
All depends on your pan. Drain on a sheet of kitchen paper.
Heat a frying pan with 1 tablespoon of olive oil or ghee on a medium/low heat and coat the bottom of the pan.
Crack the eggs into the pan, and sprinkle with a pinch of salt and pepper. If the oil starts to spit, it’s too hot so turn down the heat.
Cook the eggs until the white is set and the yolk still runny, or to your liking. Remove from the pan with a spatula.
To serve, place the eggs and bacon on your plate, with sliced avocado and 2 tablespoons of almond pesto.
Any remaining pesto can be stored in the fridge and used on a fresh salad or mixed through some roast chicken.
There are no reviews yet.
Your email address will not be published. Required fields are marked *
Your review *
Save my name, email, and website in this browser for the next time I comment.
Foodin ©. All Rights Reserved
No products in the cart.