Ingredients:
10g organic butter or coconut oil 2 rashers unsmoked bacon (use vegetarian bacon if preferred*) large handful kale
2 closed cup mushrooms, sliced 2 small tomatoes, halved
2 medium sized eggs, whisked salt and pepper to season
SERVES 1

Method:
In a frying pan, melt the butter or coconut oil over a medium heat. Fry the bacon rashers on both sides until crispy.
Add the kale, mushrooms and tomatoes and fry for 3-4 minutes, turning the tomatoes halfway. When the vegetables are soft, remove pan from heat.
Pour the eggs into a non stick frying pan, over a medium heat and season with salt and pepper. Cook for around 3 minutes, stirring constantly. When the eggs are cooked, remove from heat, and transfer to a plate with the other cooked ingredients.
Consume immediately.