HEALTHY “GREEN” EGGS AND BACON • Breakfast Hack! • Low Carb & Keto Friendly • I have been making these little healthy bacon and egg cups for years for events and catering and they are always a hit but they are perfect to make on a Sunday for yourself so you have breakfast sorted for the week ahead. I did this last week and it was so good knowing I had a hot breakfast to wake up to without all the dishes! You can make a batch of these and store in a container in the fridge and zap to reheat or have cold. If you aren’t a bacon fan replace with thicker slices of zucchini sliced lengthways. Making pesto is easy and a great way to use up wilting greens, nuts and seeds but you can also use a good quality store bought one too. Recipe below for you! Healthy “Green” Eggs & Bacon Ingredients 10 rashes short cut bacon 10 free range eggs 150g baby spinach, wilted Leftover spring greens (peas, asparagus – or even diced cooked mushroom) 2 teaspoons chilli flakes (optional) Sea salt and black pepper, to season Pesto 2 cups herbs of your choice (I love basil and coriander) 1 small cloves garlic, finely minced 1 - 2 tablespoons lemon juice 1⁄2 cup Melrose liquid coconut oil or extra virgin olive oil 1⁄2 cup sunflower or pumpkin seeds or nuts of your choice HOW TO MAKE IT Preheat fan-forced oven to 180 degrees Place basil leaves, garlic, lemon juice, liquid coconut oil, sunflower seeds in a small blender or food processor and blitz on medium speed until a chunky paste has formed. Scrape down sides as needed. Add a little salt to season. Slice bacon in half length ways and line the sides of each individual pan with bacon Whisk eggs and chilli flakes in large mixing bowl and then place in a pourable jug Place wilted spinach and greens in muffin pan, pour egg mixture into muffin pan with a tablespoon basil pesto, and a little chilli flakes, on top then place in oven and bake for about 25 – 30 minutes. Store in fridge in sealed container and reheat before serving or eat cold! Yum! To make a vegetarian version of this dish, use zucchini instead of bacon, slice lengthways and lightly pan fry to soften then use the zucchini in the same way as the bacon