Why on earth do I have a recipe for bacon and eggs in this program? Well, the simple answer is that my family eats this once a week at home. Do I have a secret to cooking bacon and eggs that is different from the way you do? Well, probably not!

So, again, why is this recipe here? The simple answer is that cooking does not have to be difficult or fancy. It should be accessible and achievable, no matter how much of a wizard you are in the kitchen, and I want to share exactly what I cook at home with you.

• 6 cherry tomatoes cut into halves
• ½ teaspoon dried oregano
• 1 garlic cloves crushed
• 4 tablespoons coconut oil duck fat, tallow or other good quality fat melted
• sea salt Himalayan salt
• freshly ground black pepper
• 4 free-range bacon rashers
• 4 organic free-range eggs
• ½ ripe avocados cut into 2 cm cubes
• 1 teaspoon lemon juice
• 1 tablespoon extra virgin olive oil
• flat-leaf parsley to serve
• 2 tablespoons cultured vegetables of your choice

• Preheat the oven to 120°C (250°F / Gas 1⁄2). Line a baking tray with baking paper and arrange the cherry tomatoes, cut-side up, on the prepared tray. Sprinkle on the oregano and garlic and drizzle 1 tablespoon of the coconut oil or fat over the top. Season with salt and pepper.
• Bake in the oven for 30 – 35 minutes, or until the tomatoes have shrunk slightly but still appear juicy.
• Heat 1 tablespoon of the coconut oil or fat in a non-stick frying pan over medium heat, then add the bacon and cook for 2 – 3 minutes on each side until golden. If you like your bacon very crispy, cook for longer.
• Remove from the pan and keep warm. Wipe the pan clean and reheat over medium heat with the remaining coconut oil or fat. Crack in the eggs and fry for 2 minutes until the egg white is set, or the eggs are cooked to your liking.
• Place the avocado in a small bowl and pour in the lemon juice and olive oil. Gently toss and set aside.

• CALORIES: 614
• CARBS: 10g
• FATS: 59g
• PROTEIN: 19g

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