“Veggie Hawaiian Sunrise: A Plant-Based Twist on the Classic Island Breakfast”
Discover the ultimate plant-based twist on a classic Hawaiian breakfast with our "Veggie Hawaiian Sunrise" recipe. This scrumptious dish combines mouthwatering ingredients like avocado, pineapple, and coconut to create an unforgettable sensory experience that will transport you straight to the Aloha State. Enjoy this flavorful fusion of tropical flavors and textures for a satisfying vegan or vegetarian meal.
Allergens
Eggs
Ingredients
- 4 large eggs
- 1 medium ripe avocado
- 1 cup fresh pineapple chunks
- 1/2 cup shredded coconut, toasted
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
Instructions
- Preheat a non stick skillet over medium heat.
- Crack the eggs into the skillet and season with salt and pepper. Cook until desired doneness is reached.
- Slice the avocado and arrange on a plate.
- Top the avocado with fresh pineapple chunks, halved cherry tomatoes, and thinly sliced red onion.
- Drizzle extra virgin olive oil over the fruit salad.
- Place the cooked eggs next to the fruit salad.
- Sprinkle the toasted shredded coconut around the plate for added texture and flavor.
- Garnish with fresh cilantro leaves.
Chef’s Insight
The combination of creamy avocado, sweet pineapple, tangy tomatoes, and crunchy red onion creates an unforgettable texture contrast in this dish.
Notes
Feel free to adjust the spice levels according to your preferences.