You don't have to miss out on bacon and eggs because you're dieting - just follow Dean's healthier version of a cooked breakfast to kick the calories.
4 rashers rindless Back bacon
2 med organic free-range eggs
3 sprigs fresh thyme
2 large Portobello mushrooms
2 large plum tomatoes halved
1 tbs coconut oil
1. Place the mushrooms and tomatoes onto a tray, drizzle with the warmed coconut oil and thyme, season then pop into an oven set at 200C / gas mark 6 for 15-20 minutes.
2. Grill the bacon for 2-3 minutes per side under a medium hot grill until crispy.
3. In a deep pan, bring water up to a rolling boil, add the white wine vinegar and crack in the eggs. Turn off the heat and leave to cook for 6-7 mins for a runny yolk, remove from the water and drain any excess water on some kitchen paper.
4. Serve up onto a plate then enjoy.
Grams of fat per serving: 18
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.