Grilled Egg and Bacon Breakfast Plate
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
2 medallions (60 g) Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
1 large, about 80 g Portobello mushrooms
100 g Tomato (One large, halved.)
150 g Baked beans (The reduced-sugar tin, if you have it, saves about 10 kcal. Not worth a separate trip. Tinned, with the sauce.)
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper

METHOD
1. Heat the grill to high and line the tray with foil. Put the mushroom and tomato halves on it cut-side up, spray them, and grill for five minutes.
2. Add the bacon to the tray and grill for three minutes a side until it browns at the edges. Warm the beans in a small pan meanwhile.
3. Spray a non-stick pan, fry the eggs over a medium heat for three minutes until the whites are set, and plate everything together with black pepper.

Contains eggs.

RECIPE NOTES
Everything a fry-up has except the fat it is fried in. The grill takes the fat out of the bacon rather than adding to it, and the spray on the eggs is about 4 kcal.
Beans are 24 g of the carbohydrate on the plate. Without them it is a 30 g protein breakfast at around 255 kcal.

Full recipe: https://www.getfuel8.com/recipes/grilled-breakfast-plate
