| 10 | 35 | 548 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 4 |
| 4 medium slice | Bacon |
| 4 tsp | Coconut oil |
| 8 slice | Whole grain bread |
| 8 leaf | Lettuce, romaine |
| 2 large | Heirloom tomatoes (sliced) |
| 8 large | Egg (poached or fried) |
| 1 avocado(s) | Avocado (peeled and sliced) |
| 1 tbsp | Parsley, fresh (chopped - can use herbs of your choice) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Preheat oven to 400F. Lay bacon slices on a parchment lined baking sheet. Cook bacon in oven for 15-20 minutes, depending on how crispy you like it. Set bacon aside.
Spread the coconut oil on both sides of the bread and toast slightly on a frying pan until the bread turns lightly golden brown.
Top each slice of bread with lettuce, tomato, bacon, egg and avocado. Top with fresh herbs, season with salt and pepper, and second slice of bread. Serve.
| Grain | 1.9 |
| Meat | 0.3 |
| Meat Alternative | 1.1 |
| Vegetables | 1.8 |
