YOUR SOLIN GENERATED RECIPE
Classic Eggs and Bacon Breakfast Plate
Pan-seared nitrate-free bacon served alongside fluffy scrambled eggs and wilted baby spinach for a savory and satisfying start to your day.
INGREDIENTS
4 large eggs
2 slices nitrate-free center-cut bacon
1 cup baby spinach
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium.
Cook the bacon until it reaches your desired level of crispiness, turning occasionally, then transfer to a plate lined with a paper towel to drain.
Carefully wipe out the excess bacon grease from the skillet, leaving just a thin coating, or add the avocado oil if the pan is too dry.
In a small bowl, whisk the eggs with sea salt and black pepper until well combined.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then push it to one side of the pan.
Pour the whisked eggs into the open side of the skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are softly set and fluffy.
Transfer the scrambled eggs, crispy bacon, and sautéed spinach to a plate and serve immediately.