The Traditional American Breakfast
Scrambled Eggs with Spinach and Bacon
2 slices of bacon (nitrate free)
2 large eggs (no antibiotics/no pesticides/non GMO
Handful of baby spinach
Dash of salt and pepper
1 tbsp. unrefined coconut oil
I usually cook about 4–5 slices of bacon and save the other three for another recipe, or feed them to my husband. Let’s begin by turning on the oven to 400 degrees. Line the bottom of a 9 x 13 cake pan with aluminum foil. Then, add another layer of aluminum foil on top and poke holes through it. This allows the grease to drain onto the bottom layer of aluminum foil and keeps the bacon crispy. Place the bacon flat on the top layer of aluminum foil and bake for about 15–20 minutes, depending on the thickness and desired texture. I like my bacon crispy, but not burnt, so keep an eye on them! Place them on a paper towel to remove the extra grease.
I usually start cooking the eggs about 10 minutes after I start cooking the bacon. Melt the coconut oil in a skillet on medium heat. Whisk together the eggs, salt, pepper, and spinach in a bowl. Add the eggs and spinach to the skillet. Wait about one to two minutes and scramble away with a spatula for a few more minutes. Now you’re ready for the day!