Bart's Recipes
Rinse the fresh spinach and allow it to drain well in a colander. Halve the six cherry tomatoes with a sharp knife and set them aside for later use.
Heat a skillet over medium heat without adding any extra fat. Slowly render the thirty grams of bacon until the pieces are completely crispy. Remove the bacon from the pan and set it aside on a paper towel.
Melt one teaspoon of ghee in the same warm pan. Add the drained spinach and stir-fry briefly until the leaves just begin to wilt. Distribute the halved cherry tomatoes over the pan. Carefully crack the two organic eggs above the vegetable mixture and let them cook over low heat until the whites are completely set.
Remove the pan from the heat. Divide the reserved crispy bacon over the eggs and season the dish with freshly ground pepper. Transfer the contents directly from the pan onto a plate and serve.
