You are going to love making this version of bacon and eggs with a Japanese slant, as it has all the best elements – eggs, bacon, seaweed, avocado and mayonnaise. You are getting an abundance of good healthy fats which is what our bodies love to run on. If you eat it for breakfast, then it will get you through easily to lunchtime or even dinner. Give this a go as a cold dish to pack for the kids’ school lunches or work lunches too, as it ticks the boxes for ease, yumminess and nutrition.
Preparation time: 6 – 10 minutes
Cooking time: 15 minutes
6 free-range organic eggs
2 tbsp coconut oil or good quality animal fat
Pinch of sea salt and freshly ground black pepper
8 rashers bacon, rind removed
4 toasted nori sheets
2 tbsp mayonnaise (see recipe below)
1 head baby cos lettuce, leaves separated
1 avocado, sliced
1. To make the omelettes, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.
2. Heat a 20cm non-stick frying pan over a medium heat and add one teaspoon of the coconut oil. Once the coconut oil is hot, pour in a quarter of the egg mixture and swirl the pan to coat the base with the egg. Cook for about 40-60 seconds or until lightly golden underneath and moist on top.
3. Slide the omelette out of the pan and onto a cutting board. Repeat with another three teaspoons of the oil the remaining egg mixture to form four omelettes. Set aside and cover to keep warm.
4. Heat a non-stick frying pan over a medium heat and add remaining coconut oil. Once the pan is hot, add the bacon and fry for two minutes on each side or until golden and crisp. Set aside and keep warm.
5. Place a nori sheet on a board or bamboo sushi mat. Lay one piece of omelette on top. Spread with two teaspoons of mayonnaise, then layer two pieces of lettuce, two rashers bacon and a quarter of the avocado across the edge closest to you. Begin to tightly wrap the roll all the way to the end. Trim the ends with a sharp knife, then cut into three pieces. Repeat with the remaining nori, omelette and fillings to make four rolls.
4 egg yolks
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
400 ml olive oil or macadamia oil, or 200 ml of each
Sea salt and freshly ground black pepper
Place the egg yolks, mustard, vinegar, lemon juice, oil and a pinch of salt in a glass jug or jar and blend with a hand-held blender until smooth and creamy. Season with salt and pepper. Alternatively, place the egg yolks, mustard, vinegar, lemon juice and a pinch of salt in the bowl of a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the mayonnaise is thick and creamy.
Season with salt and pepper. Store in a sealed jar in the fridge for 4 – 5 days.