1 place the eggs in a saucepan covered with water and slowly bring to the boil
2 once boiling, the eggs Will take 7 to 10 minutes to cook, depending on how well done you like them
3 once the eggs are cooked, drain the water leave the eggs To cool
4 if you are boiling the eggs the night before you can then place in the fridge.
5 place the bacon in a frying pan and cook to your desired taste. You should not need to add any fat or oil for cooking.
6 whilst the bacon it's cooking prepare the avocado and the tomatoes
7 Peel the eggs and cut into slices or chunk, whichever you prefer.
8 place the avocado, eggs and tomatoes into a bowl and add the spinach
9 once the bacon is cooked, chop into pieces and mix together with the salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (526g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1172 (84%)|
|Amt Per Serving||% DV|
|Total Fat 130.3g||174 %|
|Saturated Fat 37.5g||188 %|
|Monounsaturated Fat 63.9g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 560mg||172 %|
|Sodium 1823.8mg||63 %|
|Potassium 1656.4mg||44 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 6.5g|
|Protein 40.5g||58 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1398
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