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Bacon Egglets & Greens

Makes 1 Serving

Macros: 260 Cal, Fat 20g, Carbs 2g, Fibre 0g, Protein 17g


2 Eggs

1 slice Bacon (cut into 2-inch strips)

1 cup Mixed Greens


Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes.

Strain the water and fill the saucepan with cold water. Let the eggs sit until cool enough to handle.

Meanwhile, heat a skillet over medium heat. Cook the bacon for 5 minutes each side or until cooked through.

Peel and halve the eggs. Place the bacon in between the egg halves and transfer to a plate with greens. Enjoy!


Leftovers: Refrigerate the hard-boiled eggs for up to seven days with the shells on. Refrigerate the bacon and mixed greens in separate airtight containers for up to four days.

Serving Size: One serving equals two eggs, one slice of bacon and one cup of greens.

More Flavour: Season with salt and pepper to taste.

Additional Toppings: Cucumber, tomatoes, avocado, your favourite dip or dressing, mayonnaise, paprika or za’atar.

Easier to Peel: Add salt to the water when boiling the eggs.

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