Pinch of Celtic Sea or Himalayan Pink salt and freshly ground black pepper
Sprinkle of garlic powder
1 tbsp of coconut oil
1-2 rashers of bacon
1 handful of cherry tomatoes
1 handful of spinach
Fresh coriander (optional)
Pre heat the oven to 180°C/350°F/gas mark 4.
Halve the avocado, remove the stone and slice a little off the bottom so each half will lay flat on the baking tray.
Remove a little more avocado flesh to ensure there is enough room for your egg.
Add one egg to each half and top with the salt, pepper and garlic before placing on a baking tray in the oven for 10-15 minutes.
When the eggs are around 5 minutes from being cooked, heat the coconut oil in a frying pan and over a medium heat cook your bacon and tomatoes. Cook until the bacon starts to brown and the tomatoes soften. Add your spinach and sauté.
Ensure the eggs are cooked through before serving. Chop the bacon and fresh coriander and sprinkle on top and serve with the spinach and tomatoes on the side.
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