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morning skillet and gluten-free toast
February 08, 2019
- 2 slices bacon
- 2 extra large eggs
- Salt and pepper to taste
- ¼ cup fresh pineapple, cubed
- ¼ cup fresh blackberries
- 2 slices Mikey’s Grain-Free Sliced Bread
- 1 tablespoon butter or butter alternative
Cook bacon. Heat a small cast iron skillet over medium heat. Add bacon and cook to desired crispness. Remove bacon to a paper towel to drain grease. Drain bacon grease, leaving about 1 teaspoon of grease in the pan.
Cook eggs. Crack eggs over pan and cook until whites are completely set. Season with salt and pepper.
Make fruit salad. Mix pineapple and blackberries in a small bowl.
Toast bread and serve. Toast bread according to package directions. Spread toast with butter and arrange bacon, eggs and toast on plate. Serve with side of fruit.