I delayed breakfast today as I had dinner later than usual last night – we were out running our Waistwatchers classes and enjoying chatting to our lovely members. But eating dinner at 9pm means that I like to postpone breakfast until I feel ready for it, and today that was at 10.30am. I fancied something more substantial and savoury, and have some lovely organic, preservative free bacon in my fridge that was calling to me.
Bacon is often given a bad press as being unhealthy, and there’s no doubt that bacon from intensively reared animals, full of growth hormones and antibiotics, and doused in preservatives, is not going to do you any favours health-wise. But if you choose bacon from organically reared animals without preservatives, then from a health point of view, it can be included in your diet without guilt and makes a really lovely breakfast, perhaps at the weekend when you have more time. I like to get my organic, preservative free bacon from either Abel and Cole (www.abelandcole.com) or Laverstoke Park Farm, who sell through www.ocado.com.
You can pair your bacon with eggs, which would be delicious, or instead like me, add a variety of vegetable sides to boost fibre and nutrient content. The sweetness from leftover roast starchy vegetables goes really well with bacon, as does avocado – the cool creaminess really complements the salty flavour. We’ve already extolled the virtues of avocados (you’ve probably realised by now that we love avocados!), but to remind you, they contain heart healthy monounsaturated fats, as well as B vitamins, vitamins C and E, and vitamin K. Mushrooms are a really tasty addition, especially when cooked in the bacon fat – I used chestnut mushrooms, which are rich in copper, B vitamins, potassium and selenium.
Blueberries are a great palate cleanser at the end of the meal, and of course are famously high in antioxidants, as well as delivering vitamins C and K, and manganese.
Bacon brunch – serves 1
4 rashes organic, preservative free bacon – I used streaky
1/2 avocado, sliced
4 chestnut mushrooms, washed and sliced
Leftover oven-roasted root veg, I used sweet potato
You could also add grilled tomatoes if you like them
Finish with blueberries, as many as you like – preferably organic
Heat some coconut oil in a frying pan, and then add the bacon rashers. While they are cooking, slice your avocado and mushrooms. Add the mushrooms to the pan with the sizzling bacon. Turn the bacon halfway through cooking, and remove from the pan when it’s cooked and crispy. (You could also grill the bacon and just cook the mushrooms in a clean pan with some coconut oil). Add the sweet potatoes to the pan with the mushrooms to re-heat and then when ready assemble everything on the plate.