Ingredients

The following ingredients have 1 Servings
  • 2 large eggs ((or CashewMilk))
  • 2 Tablespoons water ((or substitute 1 egg yolk + 2 egg whites))
  • 1/4 teaspoon finely chopped green onions
  • sea salt and black pepper ((to taste))
  • 1 Tablespoon clarified butter ((for cooking))
  • 1 romaine lettuce leaf ((whole, chopped, or shredded))
  • 1/2 Roma tomato ((diced))
  • 1 slice Whole30 compliant bacon ((cooked))
  • fresh avocado slices
  • Whole30 compliant salsa

Instruction

  • Whip the eggs and water together in a small bowl. Season with salt and pepper and mix in the green onions. Set aside.
  • Heat clarified butter in a non-stick frying pan {mine still sticks} over medium-high heat.
  • Pour in the eggs and allow to cook without touching until they start to set.
  • Gently lift up the edge of the egg and tilt the pan to fill in the void with the uncooked eggs. Continue moving around the sides of the pan until the egg is set.
  • Slide the egg back and forth from front to back to loosen, use your spatula if necessary, and flip the whole egg over in the pan. Continue cooking until egg is cooked through.
  • Slide egg out onto a plate. Top with lettuce, bacon, tomato, and avocado.
  • Fold the edges of the egg toward the center and secure with toothpicks, if desired.
  • Top with salsa and serve.