Low Carb Big Breakfast

Saturday mornings means Big Breakfast for us at home. After a busy work week, we like waking up a wee bit late and enjoying a fancier version of our usual bacon & sunny side up eggs.

Ingredients

4 strips streaky bacon
3 large eggs
2 tablespoons fresh cream
1 tablespoon butter
1 tomato, sliced into rounds
3 cups spinach, sliced 2″ thick
2 cloves garlic, minced
1 tablespoon cooking oil
1 tablespoon oyster sauce or soy sauce
pepper to taste

Procedure

For the Streaky Bacon, lay the strips flat on a frying pan. Add a small amount of water, and crank heat up to medium. Fry both sides until crispy. Set aside.

For the Scrambled Eggs, beat eggs together with fresh cream. Heat frying pan (medium heat) and slide in butter. Slowly pour in eggs, let it sit at least 30 secs before lightly pushing the edges towards the center. Remove from pan while top is still moist. Don’t overcook.

For the Sauteed Spinach, fry minced garlic in oil over medium-high heat. Add in chopped spinach, saute until coated in oil (it also prevents garlic from burning). Add in oyster sauce and season with pepper. Stir and cook until spinach is soft/wilted.

Share evenly on two plates, add tomatoes and serve hot with your favorite morning drink. Enjoy!

What do you like having for breakfast? I would love to try them too. 😉