A while ago I was sent a sample of Seamore food’s I Sea Bacon, a vegan alternative to smoked bacon. The product is literally dried seaweed that you can either rehydrate and pop in a salad (I tried this but found it too salty), or fry for a few seconds to get a crispy, smokey alternative to bacon. I have to admit I was sceptical about how this would taste, but I was pleasantly surprised! It has become one of my staple breakfast ingredients and I love it on scrambled eggs. You can find out more about the product here. My favourite use is to top scrambled eggs using the recipe here.
3-4 Egg whites
2tbsp Mature cheddar (grated)
1tbsp Coconut oil
Salt + Pepper
2-3 pieces of Sea bacon
1 Slice brown bread
1. Heat the coconut oil over a medium high heat for 2 minutes
2. Add the egg whites, salt and pepper and stir for a few seconds until the egg white starts to cook.
3. Remove from the heat and add the cheese. Keep stirring until the egg is all cooked. If it doesn’t look like it is cooking then pop it back on the heat for a few seconds at a time. If you leave it on the hob too long it will turn out rubbery.
4. Meanwhile, cook your toast and bacon to your liking
Nutrition: 17.3g Protein, 12g Fat, 11g Carbs (250 kcals), with bread. 1.8g Carbs without the toast.