Bacon and egg bites

Very easy to make for breakfast the night before so you’re ready to go in the morning. It’s a simple and easy way to eat bacon and eggs, and a high protein, low carb way to start the day.

carbs 1g / fat 7g / protein 15g

6 rashers of bacon
6 eggs
Sea salt and pepper
Fresh herbs (optional)

Preheat the oven to 180 degrees celcius and get a muffin tin out. Very lightly grease the tin with a little butter or coconut oil. Wrap the bacon on the inside of each muffin tin. Place in the oven to crisp up the bacon a bit for 5 minutes. Remove from the oven and crack in an egg in each muffin hole. Sprinkle with a little salt and pepper. Bake for 15 minutes or until cooked through. Remove from the oven and sprinkle with some chopped herbs of your choice.

Eggs benny

Benedict = bacon or ham.
Florentine = wilted spinach.
Royale = smoked salmon.

All delicious. All my favourite breakfasts. 
Topped with a soft poached egg or two and homemade hollandaise sauce, on a low carb hash brown.
Best breakfast ever.

2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
100 grams butter, melted

This is a little tricky, so be patient with yourself.
First, get a pot of water boiling and put a heatproof bowl over it.
Second, melt the butter in a separate saucepan (or in the microwave) and put it in an easy pour jug.
Then, separate the eggs.You only want the yolks for this recipe, so keep the whites in the fridge for something else later. Whisk the mustard and lemon juice into the egg yolks.
Add the egg yolks, mustard and lemon juice to the heatproof bowl, and start whisking vigorously.
Very slowly, and bit by bit, add the melted butter, making sure you’re whisking vigorously the whole time. Don’t just throw all the butter in; it needs to be added slowly. You will see the consistency will become creamy and lighter in colour. If the eggs look scrambled or separated, you’ve messed it up and need to start again (sorry!). Take it off the heat as soon as you’ve reached the desired consistency and leave it at room temperature until you’re ready to serve. Add a little salt and pepper to taste.

A large saucepan of boiling water
1 tablespoon white vinegar
Fresh eggs (1 or 2 per person)

Get a large pot of water to a rapid boil. Put a tablespoon of white vinegar in there (don’t skimp on the vinegar, as it really helps to hold the eggs together). Crack the eggs in, one by one, as low to the water as you can get so it drops in softly (not a large plop from a height). Allow them to come together themselves. Cook for 3 minutes for a soft boil, and no more than 4 minutes. you want them a little runny. Remove and place on a plate before plating up.

See my recipe here.
Of course, you can serve this with bread of your choice instead.

Your choice of smoked salmon, bacon or ham, or wilted spinach.
To wilt the spinach, simply put a large handful per person in a saucepan with a little knob of butter and a pinch of salt. Let it wilt down for a minute.
To cook the bacon, I usually put a couple of rashers per person in a roasting pan and in the oven for 15 minutes. Or, you can heat a pan on the stove and fry it.
The smoked salmon is ready straight out of the packet.





I shared this very dish with my boyfriend. You can see he preferred the bacon, and I preferred the salmon. His loss with the spinach; it was delicious.