*Makes 1 Portion

Ingredients:
1 cup chopped carrots
1 tbsp cooking oil (coconut, avocado, grapeseed or algae)
Chili powder to taste
salt & pepper to taste
1 strip of bacon
1 large egg

Instructions

1. Preheat oven to 475F degrees.
2. Place the chopped carrots on a baking sheet, drizzle with the oil, and toss to coat. Spread them into a single layer and roast for 11 minutes. Turn on the broiler and broil the carrots for 2-3 minutes. Remove from the oven and season with salt, pepper, and chili powder.
3. While the carrots are roasting, place the strip of bacon in a large skillet over medium-high heat. Cook until the bacon turns brown and then flip. I like my bacon juicy, so I watch it closely to keep it from browning too much.
4. Use the bacon fat to cook the egg. Crack the egg into a small cup and make sure that no piece of shell is floating in the egg white.
5. Pour the egg carefully in the hot skillet and try to keep the yolk in the middle of the egg white. The bacon fat should sizzle when you add the egg. Cover the pan for about 1 minute.
6. The egg white should be set on top, cooked through and browned at the bottom. The egg yolk should be runny when you poke it with a fork, but don’t poke it until you’re ready to eat it.
7. Remove the egg carefully from the skillet and transfer onto a plate.
8. Season the egg with salt and pepper as desired. Serve with the roasted carrots and slice of bacon.

Macros:
Calories: 225.9
Carbs: 13 g
Net Carbs: 9.2 g
Fat: 14.3 g
Protein: 11.6 g