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Servings: 1
19 g protein
2 g carbs
11 g fat
184 kcal

Instructions

  • Take a large frying pan and brush it with a little sunflower oil. Now heat the pan over medium heat and cook bacon in it till it becomes lightly brown. Turn the bacon over and continue to cook the other side till it becomes lightly brown.
  • While the bacon is cooking, take another pan and fill it half with water. Add vinegar and boil the mixture. Make sure you heat to low.
  • Crack the eggs, one after another, into the water. Make sure to have spacing between them. Cook for at least 21/2 minutes. Within a minute the eggs will rise to the surface.
  • Add tomatoes to the pan containing bacon. Season it with black pepper. Cook the tomatoes until they become soft.
  • Arrange small pieces of watercress on each plate. Now place some tomatoes and bacon on the plates and drizzle with a dash of balsamic vinegar.
  • Carefully remove the cooked eggs out of the water and place them at the top. Season them with a dash of pepper and serve immediately.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 184 kcal

Calories from Fat 99


% Daily Values*


Total Fat 11 g

15.71%


Saturated Fat 1.78 g

7.42%



Polyunsaturated Fat 1.78 g



Monounsaturated Fat 2.75 g



Cholesterol 186 mg

74.4%



Sodium 78 mg

3.39%



Potassium 153 mg



Total Carbohydrate 2 g

0.65%


Dietary Fiber 0.26 g

0.81%



Sugars 1.04 g

1.16%



Protein 19 g


Vitamin A 11.89%

Vitamin C 10%


Calcium 4.5%

Iron 7.69%


* Nutritional Values are estimated and may vary

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