prep time: 8 minutes
•
cook time: 15 minutes
•
yield: 4 servings
prep time: 8 minutes
•
cook time: 15 minutes
•
yield: 4 servings
½ pound bacon, diced
12 ounces baby portobello mushrooms, stemmed and quartered
¼ cup diced onions
4 large eggs (omit for egg-free)
3 tablespoons plus 2 teaspoons coconut vinegar or red wine vinegar
3 tablespoons MCT oil or extra-virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
1 teaspoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here ) (optional)
Chopped fresh chives, for garnish
1. Place the diced bacon in a skillet and sauté over medium heat until crispy, about 5 minutes. Using a slotted spoon, remove the bacon but leave the drippings in the pan. Add the mushrooms and onions and sauté in the drippings for 10 minutes, or until the mushrooms are golden brown and cooked through.
2. Meanwhile, make the soft-boiled eggs: Place the eggs in a pot of simmering, not boiling, water, cover, and simmer for 6 minutes. Immediately rinse under cold water. Peel and set aside.
3. Add the vinegar, oil, mustard, salt, pepper, and sweetener, if using, to the sauté pan with the mushrooms and stir well. Add the crispy bacon and stir to combine.
4. Place the mushroom mixture on a serving platter. Slice the eggs in half and place them yolk side up on top of the mushroom mixture. Garnish with fresh chives.
5. Store extras in an airtight container in the fridge for up to 4 days. Best served fresh.
note: This is one of the recipes featured in week 2 of the 30-day meal plan. To help curb your sweet tooth during the cleanse, I suggest that you omit the sweetener from this recipe.
