RECIPE: Bacon and eggs

Good news - you don’t have to give up your bacon and eggs to diet! By changing the way you cook it, you can have a healthy and delicious fry up.


by Closer staff |
Published on

Poach the two eggs by breaking them and pouring slowly into a pan of simmering water, white first. Allow the egg to set around the yolk - it should float to the top when the white is set.

Grill the two rashers of bacon in the oven with the tomato until cooked.

Put the musrooms in a pan over a low heat and add some water - not fully covering the mushrooms but just below them. Pour in a drop of olive oil and seasoning and cover with a lid for five minutes.

TIP: A savoury breakfast will save stacks of sugar - just get up an extra 10 minutes to prepare

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