About
This simple keto hash is packed with tender red cabbage, sweet leeks, salty bacon and finished with fried eggs.
This makes a great breakfast or lunch option for two.
Ingredients
- 2 teaspoon rosemary, fresh
- 2 medium raw egg
- 2 slice – 6" long bacon
- 2 tablespoon olive oil
- 1 ¼ cup red cabbage
- 1 cup leeks
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Heat the olive oil in a skillet over a medium heat. Roughly chop the bacon and add to the pan, cooking through until golden on both sides. Remove from the pan with a slotted spoon and set to one side.
- Thinly slice the cabbage and the leeks and finely chop the rosemary. Add to the skillet with the bacon fat and season with salt and pepper. Stir well to combine and sweat until tender. About 4-5 minutes.
- Return the bacon to the pan and stir well. Cook for a further minute or two to crisp the bacon and heat it through.
- Make two wells in the pan and crack one egg into each. Cook over a medium heat until the egg is cooked through to preference.
Nutrition Facts
- Servings: 2
- Calories: 259.4kcal/1085.5kJ (per serving)
- Fat: 21.2g (per serving)
- Carbs: 8.9g (per serving)
- Protein: 9.5g (per serving)
