NUTRITION

SERVINGS

INGREDIENTS

1 slice Rustik Oven Sourdough Bread

4 slices turkey bacon

3 large eggs

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp sriracha sauce

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Heat a non-stick skillet over medium heat and cook the turkey bacon slices until they are golden and crispy.

• 2

  Remove the bacon and set aside; in the same skillet, add the cherry tomatoes and sauté for 3-4 minutes until the skins begin to blister.

• 3

  While the tomatoes cook, toast the sourdough bread until the edges are crunchy and the center is warm.

• 4

  In a small bowl, whisk the eggs with sea salt and black pepper.

• 5

  Clear a space in the skillet or use a clean pan with the olive oil to scramble the eggs over medium-low heat until they are just set and creamy.

• 6

  Place the toasted sourdough on a plate, layer with the crispy turkey bacon, and top with the scrambled eggs.

• 7

  Garnish with the blistered tomatoes and finish with a generous drizzle of sriracha sauce.