Mexican bacon, eggs + avocado
Such a simple but tasty recipe!
Simply heat the coconut oil in a pan until melted and throw in the bacon, red pepper and onion – allowing them to cook until the vegetables are slightly tender and the bacon is crispy around the edges.
Whisk the eggs in a small bowl and season with the paprika, salt and pepper before pouring on top of the bacon mix, using a wooden spoon to scramble. The secret is to take it off the heat just before it looks ready and let it cook in it’s own heat for about 30 seconds to a minute!
Serve up with the avocado, spinach and finish off with a good squeeze of lemon and chilli flakes if you can take the heat. Dig in!