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Author Notes: A super healthy gluten free breakfast bowl. —Karen Kelly
tablespoon coconut oil
pieces Canadian bacon
- Cut Canadian bacon into small slices and saute about five minutes until some color develops. Remove from pan.
- In same pan saute kale in 1 tbsp. of coconut oil for about five minutes. Sprinkle with salt.
- Whisk the three eggs in a bowl with salt and pepper and cook to desired doneness.
- Assemble in bowl with sliced avocado.