Feel great, be healthy


One Pan Bacon and Eggs




  • 8 rashers of bacon
  • 1 tbsp of butter
  • 1 carrot, peeled into thin strips
  • ½ cup of broccoli or cauliflower, chopped
  • ½ cup of celery, finely chopped
  • ½ large white onion, finely diced
  • 1 large free-range or organic eggs
  • ½ cup of cheddar cheese, grated


  1. Slice the bacon across the grain into small strips.
  2. Melt the butter in a large skillet over a medium heat. Add bacon and vegetables and sauté, stirring regularly, for approximately 20 minutes until the bacon starts to crisp at the edges and the vegetables begin to caramelise.
  3. Spread the bacon and vegetable mixture evenly over the base of the skillet, then make a well in each quarter section.
  4. Break one egg into each well and cook until the eggs are almost done to your liking. NB: If you prefer cooked yolks, place a lid on the skillet and allow the eggs to cook through in the steam.
  5. When the eggs are almost done, sprinkle cheese over the top and cook a little longer until the cheese melts.
  6. Serve hot. Enjoy!

Optional: Use 150 g to 200 g of diced turnips instead of the broccoli, carrots and celery. Ensure the turnips are cooked with the onions for long enough to let them caramelise a little. The result is similar to a hash brown. Delicious!

Living a healthy lifestyle will only deprive you of poor health, lethargy, and fat Jill Johnson