AuthorKayla-Changing Habits
RatingDifficultyBeginner

A breakfast like this is great to have on a busy day or a busy weekend when you may not have the chance to have lunch. This breakfast is packed full of quality fats and proteins to not only fuel you for a long period of time, but it will keep you satiated, happy and you won’t experience those sweet cravings at 11am when most people have to reach for another sugary muffin or coffee to get them through to lunch time. It will also help to stabilise your blood sugar levels along with your mood.

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

  4 rashers of bacon (we used organic, preservative free)
 4 organic eggs
 1-2 Tbsp filtered water
 2 stems of fresh thyme
 1/2 cup organic cheese, grated (optional)
 A pinch of Changing Habits Seaweed Salt and pepper to taste
 4 large kale leaves, de-stemmed and torn
 Butter, ghee or Changing Habits Coconut Oil for cooking
 2 slices of homemade GF bread
 2 slices of cheese
 1 avocado
 2 Tbsp homemade pesto (we used Basil Pepita Pesto)

1

Preheat the oven to 180C.

2

Place the bacon and pieces of bread onto a baking tray and place in the oven until golden and crispy.

3

Meanwhile, place a frying pan onto the stove top and heat on medium heat. Add a generous amount of butter, ghee or coconut oil to the pan along with the kale leaves. Sauté until wilted and to your liking. Season with salt and pepper then place onto to plates.

4

To the same saucepan add some more ghee, butter or coconut oil and allow to melt. Then quickly whisk the eggs, water, cheese, herbs, salt and pepper together then add to the frying pan. Cook as an omelette or scrambled, just as your prefer then place on top or next to the sautéed Kale.

5

Now check the bacon and bread. Flip the bread and add 1 slice of cheese to the top of each slice of bread. Flip the bacon and return to the oven until the cheese has melted.

6

When its ready add the toasted, cheesy bread and the bacon to each plate along with the avocado and a dollop of pesto onto each plate.

7

Enjoy!

Category

Ingredients

  4 rashers of bacon (we used organic, preservative free)
 4 organic eggs
 1-2 Tbsp filtered water
 2 stems of fresh thyme
 1/2 cup organic cheese, grated (optional)
 A pinch of Changing Habits Seaweed Salt and pepper to taste
 4 large kale leaves, de-stemmed and torn
 Butter, ghee or Changing Habits Coconut Oil for cooking
 2 slices of homemade GF bread
 2 slices of cheese
 1 avocado
 2 Tbsp homemade pesto (we used Basil Pepita Pesto)

Directions

1

Preheat the oven to 180C.

2

Place the bacon and pieces of bread onto a baking tray and place in the oven until golden and crispy.

3

Meanwhile, place a frying pan onto the stove top and heat on medium heat. Add a generous amount of butter, ghee or coconut oil to the pan along with the kale leaves. Sauté until wilted and to your liking. Season with salt and pepper then place onto to plates.

4

To the same saucepan add some more ghee, butter or coconut oil and allow to melt. Then quickly whisk the eggs, water, cheese, herbs, salt and pepper together then add to the frying pan. Cook as an omelette or scrambled, just as your prefer then place on top or next to the sautéed Kale.

5

Now check the bacon and bread. Flip the bread and add 1 slice of cheese to the top of each slice of bread. Flip the bacon and return to the oven until the cheese has melted.

6

When its ready add the toasted, cheesy bread and the bacon to each plate along with the avocado and a dollop of pesto onto each plate.

7

Enjoy!

A Big Breaky to Keep You Going
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