1 tablespoon Brain Octane Oil
2 pasture-raised eggs
1 tablespoon grass-fed ghee
1 medium organic avocado
1/4 teaspoon Himalayan pink salt
1/4 cup chopped organic romaine lettuce
2 slices cooked pastured bacon
3 tablespoons diced cooked organic sweet potatoes
Optional: garnish of organic micro cilantro
1 . Heat a small skillet to medium heat and add 1 tablespoon of ghee.
2 . Crack one egg into the center of the skillet and pierce the yolk.
3 . Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate.
4 . Repeat with other egg. These will be your taco shells.
5 . In a small bowl, mash avocado along with 1 tablespoon of Brain Octane Oil plus Himalayan pink salt.
1 . Divide avocado mixture evenly and spread half on each egg taco shell.
2 . Top each taco with half of the chopped romaine lettuce.
3 . Place one slice of bacon and half of the diced sweet potatoes on each taco.
4 . Garnish with optional micro cilantro and a tiny sprinkle of Himalayan pink salt.
5 . Fold in half and eat as a taco.
. Nutritional Information (Per Serving):
Net Carbs: 4g
Saturated Fat: 16g
Trans fat: 0g
Vitamin A: 71%
Vitamin C: 11%