A delicious and nutritious weekend dish for breakfast or brunch.
There’s plenty of protein, good fats, and the right amount of carbs to boost your metabolism and control blood sugar spikes.
We’ve taken the humble bacon and eggs and given it an Italian twist with the flavours of tomato, bocconcini, basil, parsley, a hint of chives and capsicum.
This is quick and easy dish to put together. Add in a slice of toasted sourdough or rye for extra goodness if you’re really hungry.
- 1 avocado, chopped
- 1/4 red capsicum, chopped
- 2 medium sized bocconcini, broken into pieces
- 1/3 cup torn basil leaves
- 1/4 cup chopped Italian parsley
- 1 tablespoon chopped chives
- a few drops of balsamic vinegar (caramelised balsamic is delicious if you have it)
Combine all the above ingredients in a bowl.
Bacon – grill or pan fry some bacon rashes. Set aside and keep warm.
- 1-2 tablespoons olive oil
- 1 desertspoon tomato paste
- 4 eggs
Heat the olive oil in a pan, add the tomato paste and cook on a medium/low heat for a minute or so until the tomato paste begins to caramelise. Break the eggs into the pan on top of the tomato and cook so they are just how you like them.
I like the yokes still runny 🙂
Spoon the salsa mix onto your plate. Top with the eggs, bacon on the side. Season with salt and pepper and a little drizzle of balsamic. Serves 2.
With your health in mind,
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Catherine McCoy is the founder of the iNaturally Clinic in Canberra, an Integrative Naturopath who works with women from all walks of life who are tired, overwhelmed, anxious and stressed – women who really want to get their health back on track. By working on the goals, motivations and choices of each client (what makes them tick) and combining that with the knowledge of science and the healing power of nature, she helps them to Reboot their Health and Rebuild their Life™.