NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

2 tablespoons Liquid Egg Whites

3 slices Turkey Bacon

1.5 cups Cooked Jasmine Rice

1 tablespoon Grass-fed Butter

1 tablespoon chopped Fresh Parsley

PREPARATION

• 1

  Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the fat renders and the edges are perfectly crispy.

• 2

  While the bacon cooks, whisk the whole eggs and liquid egg whites together in a small bowl with a pinch of sea salt and pepper.

• 3

  In a separate pan, melt half of the grass-fed butter over medium heat and add the cooked jasmine rice and fresh parsley, tossing until the rice is heated through and fragrant.

• 4

  Remove the bacon from the skillet and set aside on a paper towel.

• 5

  Wipe out the bacon skillet and melt the remaining butter over medium-low heat.

• 6

  Pour in the egg mixture and cook slowly, using a spatula to gently push the curds until they are soft and just set.

• 7

  Mound the herb rice onto a plate, top with the scrambled eggs, and serve with the crispy turkey bacon on the side.