Pete’s kitchen

Love a fry up? Give bacon and eggs a tasty Japanese twist!

this recipe ticks all the boxes. It’s easy, yummy and full of good healthy fats. Eat this for breakfast and you’ll easily make it through to lunch. It also travels well to take to school or work.

EGG, BACON & NORI ROLL UPS

Preparation time 6-10 mins Cooking time 15 mins Serves 4

6 free-range organic eggs Pinch of sea-salt flakes and

freshly ground black pepper 2 Tbsp coconut oil 8 rashers bacon, rind removed 4 toasted nori sheets

2 Tbsp mayonnaise, mixed with a splash of tamari (see recipe, right)

1 head baby cos lettuce,

leaves separated

1 avocado, sliced

STEP 1 Crack eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper. STEP 2 Heat a 20cm non-stick frying pan over medium heat and add 1 teaspoon of the coconut oil. Once oil is hot, pour in a quarter of the egg mixture and swirl pan to coat base. Cook for about 40-60 seconds, or until lightly golden underneath and moist on top.

STEP 3 Slide omelette out of pan and onto a cutting board. Repeat to make another 3 omelettes. Set aside and cover to keep warm.

STEP 4 Heat a non-stick frying pan over medium heat and add remaining coconut oil. Once pan is hot, add bacon and fry for 2 minutes on each side, or until golden and crisp. Set aside and keep warm.

STEP 5 Place a nori sheet on a board. Lay 1 omelette on top. Spread with 2 teaspoons mayonnaise, then layer 2 lettuce leaves, 2 rashers bacon and a quarter of the avocado across the edge closest to you. Tightly wrap the roll all the way to the end. Trim ends with a sharp knife, then cut into 3 pieces. Repeat with remaining nori, omelette and fillings to make 4 rolls. Store in the fridge for up to one week.

MAYONNAISE Makes about 500g

4 free-range organic egg yolks 2 tsp Dijon mustard

1 Tbsp apple cider vinegar 1 Tbsp lemon juice 400ml olive oil

Sea-salt flakes and freshly ground black pepper, to season

Put egg yolks, mustard, vinegar, lemon juice, oil and a pinch of salt in a glass jug and mix with a hand-held blender until smooth and creamy. Season. Or, put egg yolks, mustard, vinegar, lemon juice and pinch of salt in the bowl of a food processor and process until combined. With motor running, slowly pour in oil in a thin stream and process until thick and creamy. Season. Store in a sealed jar in the fridge for 4-5 days.