From the June/July 2017 issue
Serves 2


  • 2 TBSP coconut oil
  • 1 medium leek, rinsed, white and light green parts diced (about 1 cup)
  • 2 cups baby spinach
  • 4 large eggs, lightly beaten
  • 4 bacon slices, cooked and crumbled
  • 1 TBSP finely chopped fresh chives
  • Sea salt and black pepper, to taste


  1. Heat the oil in a medium skillet set over medium-low heat.
  2. Add the leek and sauté until very tender, about 10 minutes. (Reduce heat if the leeks start to brown.)
  3. Stir in the spinach until barely wilted, then add the eggs, crumbled bacon, and dill.
  4. Cook, gently folding and stirring with a spatula, until the eggs are just cooked, 2-3 minutes.
  5. Season to taste with salt and pepper.