Gluten-Free New Zealand Breakfast Feast: A Delectable Sensory Experience

Allergens

Gluten (in gluten-free bread)

Ingredients

• 12 slices of gluten
• free bread
• 24 strips of bacon
• 6 large eggs
• 2 ripe avocados
• 4 medium tomatoes
• 2 cups hash brown potatoes
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Slice the bread into thick slices and toast them until golden brown. Set aside.
2. In a large skillet, cook the bacon strips over medium heat until crispy. Remove from pan and set aside.
3. In the same skillet, add 2 tablespoons of olive oil and sauté the hash browns until golden brown and crispy. Transfer them to a baking sheet and bake for 10 15 minutes or until heated through.
4. Whisk together the eggs in a bowl. Heat another non stick skillet over medium heat, add 1 tablespoon of olive oil, and pour in the whisked eggs. Cook gently, stirring occasionally, until softly scrambled. Season with salt and pepper.
5. Slice the avocados and tomatoes. Arrange all ingredients on a large serving platter or individual plates for a more intimate setting.

Chef’s Insight

To enhance the flavor of the scrambled eggs, add a pinch of nutmeg or a splash of cream.

Notes

Feel free to add more ingredients, such as mushrooms or spinach, to customize the dish to your preferences.