Fried Eggs with Bacon

Rinse the vine tomatoes and slice them. Halve the avocado, remove the pit, scoop the flesh from the skin and slice it evenly. Set the sliced ingredients aside.

Heat a dry frying pan over medium heat and cook the four slices of organic bacon until crispy. Remove the bacon from the pan and drain on paper towels. Leave the bacon fat in the pan, add two teaspoons of coconut oil and let it melt. Crack the six organic eggs into the pan for fried eggs, or beat them first for scrambled eggs. Lay the tomato slices beside the eggs in the pan and cook them briefly.

Season the eggs with turmeric while cooking, to taste. Remove the pan from heat once the eggs reach the desired doneness and the tomatoes are warm.

Divide the fried eggs, warm tomato slices and crispy bacon among the plates. Arrange the sliced avocado beside them and finish by sprinkling a pinch of Celtic sea salt over the avocado.