Lunch option

 INGREDIENTS
8 eggs
12 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free)
1 pint cherry tomatoes
Assorted vegetables for dipping
Sea salt and freshly ground black pepper
Simple Guacamole:
2 avocados, peeled and pitted
½ jalapeño, seeded and minced (optional)
½ white onion, chopped
2 tbsp fresh cilantro, chopped
1 garlic clove, minced
Juice of 1 lime
Sea salt
 

PREPARATION
Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath.
While the eggs are on the stove, place the bacon slices in a large frying pan and heat over medium heat.
Cook the bacon slices flipping occasionally until desired crispiness.
Remove from the pan and let the bacon rest on a paper towel covered plate.
To make the guacamole, mash the avocados with the garlic and lime juice in a medium bowl.
Stir in the jalapeño (if using), onion, and cilantro.
Season to taste with salt.
Arrange the eggs, bacon, vegetables, and guacamole in a lunch box or individual containers.
Slice the eggs in half and season with salt and pepper before eating.