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Breakfast Sushi With Red Pepper Dipping Sauce

Breakfast Sushi With Red Pepper Dipping Sauce
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Prep Time: 10 min Serves: 2
Cooking Time: 12 min Yield: 2 rolls
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This low-carb breakfast gives you a delicious way to enjoy bacon and eggs that is easy to take with you, or share. Leftover dipping sauce can be used with steamed or grilled vegetables as a snack or part of another meal.

Ingredients

  • 2 cups raw collard greens
  • 2 slice Turkey Bacon
  • 2 tsp Vegetable Oil
  • 2 large whole egg
  • 1 medium whole tomato, sliced
  • 1 medium red bell pepper
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/4 tsp Salt
  • 2 tbsp Soy Milk

Directions

1. Cut the hard stem out of two large collard leaves, leaving the leaves intact at the top.
2. Steam for two minutes or until dark green and wilted. You can also wrap in a moist paper towel and microwave for 10 seconds.
3. Cook the turkey bacon according to the package directions.
4. Place a pan over a medium low heat and add the 2 teaspoons of oil.
5. Add the eggs to the pan to make a flat omelet.
6. While the eggs cook, place a sushi matt on the cutting board and place one of the steamed collard leaves onto the sushi mat with the shiny side down and the intact (closed) part of the leaf at the top of the mat.
7. Lay one half of the omelet onto the bottom of the collard leaf.
8. Place several slices of tomato along the bottom edge of the omelet.
9. Place a cooked bacon strip next to the tomato slices.
10. All of the ingredients are lined up across the bottom half of the collard leaf.
11. Roll up into a sushi roll.
12. Slice down the middle and then slice into smaller pieces.
13. Repeat rolling up the second collard leaf.
14. To roast the red bell pepper, you can simply place it right on your burner over a medium heat and let it char on all sides. Run under cold water to peel.
15. Slice the bell pepper and remove the seeds.
16. Blend the pepper slices with the olive oil, lemon, garlic, sea salt and soy milk (or regular milk or other alternatives). Use this as dipping sauce for your sushi.

Notes:
- The collard leaves should be left whole (not chopped).
- Feel free to use your own dipping sauce, too!

PC: Susan Marque/LIVESTRONG.COM

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