|5 min||15 min||1|
|3 medium slice||Bacon (pastured, 2 to 3 slices)|
|2 large egg||Egg (pastured, 1 to 2 eggs)|
|2 tbsp||Apple cider vinegar|
|1/2 avocado(s)||Avocado (Hass avocado)|
|1 tbsp||Bulletproof Brain Octane Oil|
|1 pinch||Himalayan sea salt (to taste )|
|1 tbsp||Italian herb seasoning, McCormick (or other herbs of choice, optional)|
Preheat oven to 350 degrees F.
Bake the bacon in a roasting pan or a rimmed baking sheet for about 10 minutes, turning once. Conserve the delicious bacon fat (if you cook the bacon on a stovetop, low and slow is the way to go - no smoking, sizzling, damaged-fat bacon!).
Poach the eggs in water that has been combined with the apple cider vinegar (hint: swirl the water before cracking the eggs so the eggs stay in the center of the pan).
Slice the avocado lengthwise into thing crescents, arrange the crescents across the plate, and then place the bacon around the rim. Arrange the poached eggs at the base, like the sun peeling up over the horizon.
Mix 1 tbsp. of the conserved bacon fat with the oil. Drizzle this energy ambrosia over your Brain Sunrise (save any leftover bacon fat and store in the fridge for use in future dishes). Garnish with some salt and fresh herbs, and serve with black coffee, green tea or no-sugar hot chocolate for polyphenols. That's what I cal a good morning!