Bacon and Spring Onion Scramble

Breakfast: 369kcal
32g protein, 23g fat, 5g carbs

5g organic butter, ghee or coconut oil
2 rashers unsmoked back bacon cut into small pieces
(or use a vegetarian bacon replacement)
2 spring onions, finely chopped
2 medium sized free range eggs
2 egg whites
handful of chopped chives


1) Melt the butter, ghee or oil in a non stick frying pan over a gentle heat. Add the bacon pieces and cook for 3 minutes. Add the spring onions and sauté gently for 2 minutes.

2) Remove the bacon and onions from pan and set aside. Using a wooden spoon, scrape out any bits from the pan and discard.

3) Whisk together the eggs and egg whites and season with salt and pepper. Pour the eggs into the frying pan and stir continuously for around 2 minutes until the eggs are cooked.

4) Sprinkle over the chives. Serve.