40g lean bacon, diced
1 large egg
1 corn tortilla (small, 25g singular) or gluten free
1/4 avocado, sliced
3 slices preserved jalapeno
1/2 small red chilli, sliced (optional)
1 tsp sweet chilli sauce
1/8 tsp paprika
2 sprigs parsley, leaves picked
1 Heat a non stick frypan over medium heat and cook bacon until beginning to crisp. Set aside and keep warm.
2 Cook egg in same pan to your liking. Set aside.
3 Add tortilla to pan and cook for a minute each side to warm through.
4 Top tortilla with avocado, egg, bacon, chilli(s), sauce, paprika and parsley. Season with salt and pepper to serve.
Nutritional Information - Per Serve
Energy 1632.9kj, Protein 15.7g, Carbs 18.8g, Fibre 3.5g, Sat. Fat 8.3g, Fat 27.5g, Calories 390cal, Sugar 4.1g