Paleo Tropical Island Brunch: Coconut-Crusted Eggs Benedict on Taro Root Toast with Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups unsweetened shredded coconut 1 large taro root, peeled and sliced into 1/2
• inch thick rounds 6 large eggs 1 cup avocado, diced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, roughly chopped 2 limes, juiced Salt and pepper, to taste Cooking spray or coconut oil for frying

Instructions

1. Preheat oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the preheated oven for 5 7 minutes, or until golden brown. Set aside. In a shallow dish, whisk together 2 cups of the toasted coconut with 3 large eggs. Dip each taro slice into the egg mixture, then coat with the remaining coconut, pressing gently to adhere. Place on a parchment lined baking sheet and bake for 15 minutes or until golden brown and crispy. While the taro root toast is baking, prepare the avocado salsa by combining diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Set aside. Bring a pot of water to a simmer and poach 6 eggs one at a time. Cook for about 4 minutes or until the yolks are set but still soft. Remove from the water with a slotted spoon and set aside.

Chef’s Insight

Use a cloth to gently press the taro slices after dipping them in the coconut mixture, ensuring a perfect coating.

Notes

Be sure to use fresh, high-quality ingredients for the best flavor and texture.