Its breakfast time and you decide its bacon and eggs! But what about the high fat, high carbohydrate content in a traditional English Breakfast? I can show you how to enjoy a cooked low carb breakfast without worrying about the consequences. This dish cooks in minutes but you need to cut up some of the ingredients before starting to cook anything. We use poached eggs using the method I cook with but feel free to use any method that suits you.
What you will need:
- 75g of broccoli florets (the “flower” end of the broccoli)
- 75g of asparagus tips
- 1 ripe vine tomato
- 3 rashers of smoked back bacon
- 2 eggs
- 10g of grated parmesan or parmigiano reggiano
- Tablespoon of coconut oil
- teaspoon of vinegar
- Small handful of sunflower seeds
Ideally we need to prepare everything because the cook is very short, and everything has to happen at the same time when cooking.
We cut the broccoli into 2, and cut the hard ends off the asparagus and slice the tomato.
Next grab 3 strips of bacon. Cut off the fat and cut into strips.
Once this is done grate a small amount of cheese onto a plate.
Put a saucepan of water on to boil.
While the water is nearly boiled, add the broccoli and asparagus to a wok with a tablespoon of coconut oil. Turn the heat to medium and cook for 2 minutes.
Add the tomato and bacon.
When the water has boiled. Put in the teaspoon of vinegar, turn down the heat to low and stir the water around in a circle until it has a nice circular momentum.
We do this to keep the eggs in shape. Crack and add in the eggs.
Now from here, we have about 2 minutes before the eggs are cooked. When they are done to your liking remove drain the pan and remove. Place on a paper towel to remove excess water.
Keep an eye on the wok and cook until the tomatoes start becoming soft. At this point remove the wok from the heat and transfer to a plate.
Add the eggs, a few sunflower seeds and season with pepper.
Finally we sprinkle the cheese and serve.