Savoury Breakfast Porridge with Bacon & Mushrooms

INGREDIENTS:

• 200 grams bacon or pancetta, diced
• 1 onion finely diced
• 2 cloves garlic crushed
• 2 cups mushrooms thinly sliced
• 1/4 tsp salt
• 1/2 tsp black pepper
• 3 cups cauliflower rice
• 1 cup chicken stock
• 1 cup almond milk
• 2/3 cup spinach
• 1 tbsp olive oil
• 2 tbsp chopped parsley

INSTRUCTIONS: 

1. Cook the bacon in a skillet on medium heat until crisp. Once cooked, transfer to a plate. 
2. Add the garlic, onion and mushrooms to the skillet, sprinkle with salt and pepper and cook for approximately 5 minutes until the mushrooms have softened and the onions are translucent. Transfer to the plate with the bacon. 
3. Add the cauliflower rice to the skillet and cook for about 3 to 4 minutes until the rice begins to turn golden in colour then pour in the almond milk and chicken stock. Let simmer for about 10 minutes until most of the liquid has evaporated and then stir in the spinach and plate of cooked mushroom and bacon. Divide the mixture between 3 bowls
4. To make the eggs, heat the olive oil in a skillet. Make sure its enough oil to evenly coat the skillet. Once the oil is hot, crack the eggs into the pan making sure they are far enough apart not to touch. Cover the skillet with a lid and let cook for 2 minutes until the whites have set but the yolks should still be runny. Transfer the eggs onto each bowl of porridge and sprinkle with parsley before serving.