Eggs, bacon, mushroom… even with only those the possibilities are infinite.
I’ve been trying to get in more proteins in the mornings, as to stay fuller for longer. So, the first few days, I thought I’m going to keep it simple and just have a fruit, which I usually have and simply add some scrambled eggs on the side… well, that got old real quick.
So, I quickly realized I’ll have to keep it interesting, otherwise, it won’t last. And that’s when I came up with these. They were so delicious I had them for lunch also.
Apart from being high in protein, they are also low-carb, gluten-free, and have no added sugars.
You’ll need:
· Non-stick frying pan
· Medium-sized saucepan
· Zester and juicer
· Measuring spoons
· Mixing bowls
· Chopping board and knife
Yields: 3-4 servings
Ingredients:
100g Romain Lettuce hearts
150g Diced bacon
100g Mushrooms
80g Cherry tomatoes
1 Garlic clove, small, minced
1 tsp Olive oil
1 Tbsp Butter
6 Large Eggs
1 Large Avocado
Pinch of salt
For the dressing:
50ml Plain yogurt
15ml Basil Pesto
10ml Lemon juice
5ml Lemon zest
Pinch of black pepper
Method:
Start by preparing your dressing. Add all the ingredients, mix well, and set aside.
Dice your mushrooms and cherry tomatoes. Finely mince the garlic. Peel and slice the avocado, drizzle generously with lemon juice to prevent browning.
In a mixing bowl, whisk together the eggs. Set aside.
Add a teaspoon of olive oil to a non-stick frying pan, over medium heat, and cook the diced bacon until crispy. Transfer to a small plate and set aside.
If needed, add a few more drops of olive oil to the pan and add the garlic, mushrooms, and tomatoes. Add salt to taste. Sautee until cooked. Remove from the heat and set aside.
Add butter to the saucepan and over low heat allow it to melt. Once the butter has melted, add the egg mixture. Stir through the mixture every minute or so, scraping the bottom of the pot as you do so. Keep doing this until the eggs are cooked. The scrambled eggs should be wet and look slightly undercooked, but they will continue to cook in the pot once you remove them from the heat. This is the key to avoiding dry rubbery scrambled eggs. Remove the pot from the heat.
Now you are ready to assemble your lettuce cups. This could be a great interactive meal, where each person can assemble their own lettuce cups.
Add about a tablespoon of each of the mushroom and tomato mix, scrambled egg, bacon, and avocado. Top with the yogurt pesto dressing.
Enjoy xx
Ps. Follow @cheryls_table on Instagram and Facebook and see a little “how-to” video for assembly.
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