Recipe and picture by Petra Webb.
Cooking appliance used: skillet.
Boil however many eggs you want for breakfast; I boiled 3.
Fry up some bacon and set aside on some paper towels so they can soak up the excess fat. I used low sodium bacon.
Then wash 1 head of romaine lettuce, cut the bottom and top off and put a few leaves on your plate; you can store the rest in the fridge.
Slice up an avocado and tomato and divide them over the leaves.
Peel the eggs, slice them in 3 parts each and also divide over the plate.
Put the bacon on your plate, sprinkle a little salt and pepper and enjoy your breakfast!