Ingredients
Scale
4 strips halal turkey bacon
2 cups fresh baby spinach
1 large cucumber, thinly sliced
4 large eggs
1 tablespoon olive oil
Salt and pepper
Fresh dill or chives
Instructions
Preheat skillet over medium-high heat
Cook turkey bacon until crispy, 8–10 minutes
Remove bacon and add spinach to skillet, sauté 2 minutes
In a separate pan, cook eggs to desired doneness
Arrange spinach on plates, add bacon, then place cooked eggs
Top with cucumber slices and season with salt, pepper, and herbs
Notes
Use a wire rack to keep bacon crispy
Add balsamic vinaigrette as a non-alcoholic topping
Optional: swap spinach with arugula or kale
Refrigerate leftovers for up to 2 days
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast & Snacks
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 1g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 260mg