Happy Face Breakfast

Now this is a super special breakfast and its great with or without rye bread. I recommend eating carbs after a workout when your body is burning like a furnace.
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Breakfast
Servings 1 person


  • 2 Eggs
  • 2 slices Nitrate free organic Bacon
  • 5 stems Asparagus
  • 2 slices Rye bread
  • 1 tablespoon Coconut oil
  • 1/2 Avocado
  • 1 tbsp pumpkin seeds


  • Put your grill on to a med to high heat.
  • Meanwhile yourself a wide, deep pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt.
  • Place bacon and asparagus under grill turning the asparagus at regular intervals and the bacon once until cooked to your liking.
  • Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft, put it back and give the eggs a minute or two more in the water to firm up.
  • When they’re ready, remove them to some kitchen paper to dry off and a sprinkle of sea salt and freshly ground black pepper.
  • Place the rye bread in the toaster.
  • Remove skin off avocado, slice and place on plate with rye bread and place the eggs on top.
  • Serve with the bacon and sprinkle seeds over the avocado.
Tried this recipe?Let us know how it was!