Mexican Bacon and Eggs
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Chopped Avocado

Pasture Raised Bacon

Free Range Eggs

Coconut Oil

¼ to ½ a Small Diced Onion

3 – 4 Washed Chopped Cherry Tomatoes

Squeeze Fresh Lime Juice

Pinch Sea Salt

¼ tsp Chilli Flakes

1 - 2 Cups Spinach

METHOD

  1. Mash onion, tomato and avocado together in a bowl with a squeeze of lime, dash of salt and a sprinkle of chilli flakes.
  2. Wilt spinach in a frying pan with butter or oil then set aside on a plate.
  3. Fry pasture raised bacon in a pan until desired crispiness is achieved.
  4. Place eggs in the same pan and fry until cooked (flip if needed).
  5. Serve bacon and eggs on the wilted spinach and then top with salsa.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-135KG

135KG +

Eggs

222333

Bacon

60g

80g

100g

100g

100g

110g

Avocado

50g

50g

60g

70g

80g

80g

Coconut Oil

1 tsp

1 tsp

1.5 tsp

1.5 tsp

1.5 tsp

1.5 tsp

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Eggs

222233

Bacon

50g

55g

60g

80g

100g

100g

Avocado

50g

50g

50g

50g

50g

50g

Coconut Oil

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp