Name: Egg, bacon & nori roll ups with avocado and lettuce paleo recipe
Total time: 30 min
Yield: SERVES 4
Ingredients: 6 eggs; 2 tbsp coconut oil or good quality animal fat; pinch of sea salt and freshly ground black pepper; 8 rashers bacon, rind removed; 4 toasted nori sheets; 2 tbsp mayonnaise (below); 1 head baby cos lettuce, leaves separated; 1 avocado, sliced; Mayonnaise; 4 egg yolks; 2 tsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp lemon juice; 400ml olive oil or macadamia oil, or 200 ml of each; sea salt and freshly ground black pepper

A great healthy addition to the kids lunch box. But the adults will love these just as much.

Ingredients

6 eggs

2 tbsp coconut oil or good quality animal fat

pinch of sea salt and freshly ground black pepper

8 rashers bacon, rind removed

4 toasted nori sheets

2 tbsp mayonnaise (below)

1 head baby cos lettuce, leaves separated

1 avocado, sliced

Mayonnaise

4 egg yolks

2 tsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp lemon juice

400ml olive oil or macadamia oil, or 200 ml of each

sea salt and freshly ground black pepper

Method

1. To make the mayonnaise, place the egg yolks, mustard, vinegar, lemon juice, oil and a pinch of salt in a jug and blend with a hand-held blender until smooth and creamy (or use a food processor). Season with salt and pepper. With the motor running, slowly pour in the oil in a thin stream and process until the mayonnaise is thick and creamy.

2. To make the omelettes, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

3. Heat a 20cm non-stick frying pan over a medium heat and add one teaspoon of the coconut oil. Once the coconut oil is hot, pour in a quarter of the egg mixture and swirl the pan to coat the base with the egg. Cook for about 40-60 seconds or until lightly golden underneath and moist on top.

4. Slide the omelette out of the pan and onto a cutting board. Repeat with another three teaspoons of the oil the remaining egg mixture to form four omelettes. Set aside and cover to keep warm.

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

6. Place a nori sheet on a board or bamboo sushi mat. Lay one piece of omelette on top. Spread with two teaspoons of mayonnaise, then layer two pieces of lettuce, two rashers bacon and a quarter of the avocado across the edge closest to you. Begin to tightly wrap the roll all the way to the end. Trim the ends with a sharp knife, then cut into three pieces. Repeat with the remaining nori, omelette and fillings to make four rolls.