I'm starving, and I have a lot of calories left for the day, because I forgot to eat before work. Ooops.
So, this is totally going to be one of those meals for 2 that I eat for one. It's sweet, it's salty, it's spicy, and it's super filling. It's also going to help me clear out my fridge a bit.
8 oz. beet, washed and cubed
4 oz. yam, washed and cubed
2 oz. spring onion bulb, cut how you prefer it (I like it almost quartered and peeled-big chunks)
2 oz. fennel bulb stalks, chopped like celery
3 pieces center-cut, reduced sodium bacon, cooked then torn up into bite size pieces
1/2 Tbsp. curry powder
1/2 tsp. red pepper flakes
2 large eggs
salt and ground black pepper to taste
Serves 2 at 286 calories
So, this is totally going to be one of those meals for 2 that I eat for one. It's sweet, it's salty, it's spicy, and it's super filling. It's also going to help me clear out my fridge a bit.
8 oz. beet, washed and cubed
4 oz. yam, washed and cubed
2 oz. spring onion bulb, cut how you prefer it (I like it almost quartered and peeled-big chunks)
2 oz. fennel bulb stalks, chopped like celery
3 pieces center-cut, reduced sodium bacon, cooked then torn up into bite size pieces
1/2 Tbsp. curry powder
1/2 tsp. red pepper flakes
2 large eggs
salt and ground black pepper to taste
- Before tossing stuff in your pan, consider how you like your eggs. If you prefer them sunny side up, you'll want something you can toss a lid on.
- Cook bacon. Reserve about 1/2 Tbsp. of drippings, and store the rest in the fridge, covered for a week (you can do longer, but I rarely have any left beyond this point). Set bacon aside to drain
- Toss beet, yam, onion, pepper flakes, and chopped fennel stalk into the bacon grease and cook it up until onions are fairly translucent and yam is just under fork tender.
- Add curry powder, sprinkling it over a bit at a time and stirring in.
- Cook until yams begin to brown, then add bacon back in.
- Sweep your goodies to the side, and toss those eggs in whatever way you like them.
Serves 2 at 286 calories
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