| 9 | 30 | 658 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 350 gm | Bacon, uncured, Nature's Choice |
| 397 gm | Brussels sprouts |
| 199 gm | White mushrooms (sliced) |
| 1 tbsp | Ghee (refined) |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp | Tomato paste, organic |
| 4 large | Egg |
| 1 tsp | Salt and pepper |
| 1 tsp | Hot pepper (chili) flakes (optional) |
Grill or fry the bacon and cut into small strips and set to one side
Trim the sprouts and cut into quarters, sauté gently in the ghee in a large wide bottomed pan until softened,
Add the sliced mushrooms, garlic, chilli and tomato paste and continue cooking for a further 5-10 mins stirring frequently. Make sure nothing sticks to the bottom of the pan by adding more oil or water
Stir the bacon into the pan
Make 4 wells for the eggs then crack the eggs into the pan being careful not to let the egg white spread too much
Cover the pan with a lid and cook very gently until the eggs are cooked to your liking, 4-6 minutes
Serve & enjoy!
| Meat | 1.2 |
| Meat Alternative | 0.6 |
| Vegetables | 2.3 |
