42g protein, 20g fat, 35g carbs
3g organic butter, ghee or coconut oil
2 rashers bacon (or use a vegetarian bacon replacement)
1 beef tomato, halved
100g closed cup mushrooms, sliced
200g reduced sugar and salt baked
100g fresh spinach
2 medium sized free range eggs
1) Melt the butter, ghee or oil in a non stick frying pan over a gentle heat. Add the bacon and cook for around 2-3 minutes, then turn and cook until crispy.
2) Add the tomato, season with pepper and cook for 2 minutes, then turn. Add the mushrooms and cook for 3-4 minutes or until soft.
3) Heat the beans in a saucepan for 4-5 minutes, stirring frequently, until heated thoroughly.
4) Wilt the spinach gently for 2-3 minutes. Finally, crack the eggs into a pan and fry for 2-3 minutes, then turn and cook for 1 minute. Serve.