Barley Free Whole30 Bacon Avocado Egg Bowl
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Learn more →Ingredients
2 servings
- 4 strips sugar-free uncured pork bacon
- 1 tbsp ghee
- 2 cups baby spinach
- ½ tsp garlic powder
- salt and pepper, to taste
- 4 large eggs
- 1 ripe avocado, halved, pitted, and sliced
- 1 lime, cut into wedges
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Lay the bacon strips in a large skillet in a single layer over medium heat. Cook for 4–5 minutes per side until the fat is rendered and the strips are deep golden and crisp. Transfer to a paper-towel-lined plate. Pour off all but about 1 tsp of the bacon fat from the skillet and reserve the skillet.
- 2
Return the skillet to medium heat. Add the spinach and garlic powder, season with salt and pepper, and toss with tongs for 1–2 minutes until the spinach is wilted and bright green. Divide the spinach between two bowls.
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