Serves: 1

Time: 20-25 Minutes

INGREDIENTS

3 rashers of Back Bacon

Coconut Oil

½ tsp. Salt

Ground Pepper

1 tsp. Crushed Garlic

Approx. 7 Rosa Tomatoes

Hand full Baby Spinach

DIRECTIONS

Grease a non-stick pan with some coconut oil, when the pan is heated add your bacon, I put my bacon in for about 10 minutes probably a little less because I was using an induction cooker which makes the cooking process faster.

When your bacon is crispy or however you prefer it remove it from the pan and place it on a paper towel.

Rinse the tomatoes and spinach then pat them dry with a paper towel, then halve your Rosa tomatoes.

Reheat the same pan you made the bacon in without removing the oil from the pan, or you can reduce then increase the heat if your stove heats up very slow.

When the pan is reheated add the spinach, tomatoes and your seasoning (garlic, salt & pepper) then let the veggies sauté for about 5 minutes or until the spinach has wilted and the tomatoes have become a bit soft.

While your spinach is cooking you can make your eggs however you like them, I made fried because I was too lazy to poach them.

Once the spinach and tomatoes are done you can plate up and eat up!

Enjoy xx