Nevertheless, I did use an egg in this recipe. I think that counts, right?
Also why do rabbits bring eggs and why are they made out of chocolate. None of it makes sense to me. So, I’m a bit confused about Easter.
Enough of that! I love eggs and, I think, putting a creamy golden egg yolk surrounded by a it’s lovely white protein rich veil on top of any savory meal just crowns it with deliciousness.
4 slices turkey bacon - chopped
1 tbsp sesame oil
3 spring onions
½ cup sliced mushrooms
3 cups cauliflower rice – grind cauliflower florets in food processor until it resembles rice
1 tbsp fish sauce
1 tbsp coconut oil
salt & pepper
2 large eggs
Place the oil, bacon, spring onions and mushrooms into a large frying pan and cook over medium heat, turning the bacon, for about 10 minutes until the bacon has browned and the mushrooms softened.
Add the cauliflower rice, stir and add the fish sauce, coconut oil, salt and pepper. Cook for around 5 minutes stirring frequently.
Fry the egg with a little oil until the underside is crispy, but the yolk is still soft.
Serve on top of the fried cauliflower and sprinkle with the leftover spring onion.