Eggs and Bacon Plate

• 2 eggs
• 2 strips bacon
• 2 cups spinach
• 1 tomato, sliced
• 1 tsp olive oil

• 4 eggs
• 4 strips bacon
• 4 cups spinach
• 2 tomato, sliced
• 2 tsp olive oil

• 6 eggs
• 6 strips bacon
• 6 cups spinach
• 3 tomato, sliced
• 3 tsp olive oil

• 8 eggs
• 8 strips bacon
• 8 cups spinach
• 4 tomato, sliced
• 4 tsp olive oil

1. Lay the bacon in a cold skillet and cook over medium, turning once, 6 to 8 minutes, until deep golden and crisp and cooked through, past 145°F in the meat, then set it on a paper towel to drain.

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2. Pour off most of the bacon fat, then add the spinach to the same pan and cook, stirring, 1 to 2 minutes, until it wilts down and turns bright green.

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3. Add the tomato slices and warm them through, about 1 minute, until they soften and smell sweet.

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4. Push the vegetables aside, add the olive oil, and cook the eggs, 2 to 3 minutes, until the whites are firm and no longer clear but the yolks stay soft.

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5. Plate the eggs, bacon, and vegetables together and serve warm.

• Calories360
• Protein24g
• Carbs8g
• Fat26g
• Fiber3g
• Sodium394mg

• A Healthy Weight
• Eating Well
• Mood Support

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