Chinese Paleo Brunch: Spicy Sichuan Scrambled Eggs with Shiitake Mushrooms & Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1 cup fresh shiitake mushrooms, sliced 4 strips of sugar
• free bacon 2 tbsp coconut oil or avocado oil 1 tsp Sichuan peppercorns, ground 1 tsp ground cumin 1/2 tsp smoked paprika 1/4 tsp ground turmeric Salt and black pepper, to taste 2 green onions, thinly sliced 1 tbsp fresh cilantro, chopped

Instructions

1. In a non stick skillet, cook the bacon over medium heat until crisp. Remove from skillet and let cool before chopping into bite sized pieces. Set aside.
2. Add 1 tbsp of oil to the skillet and sauté the sliced shiitake mushrooms for 4 minutes or until they're tender and slightly golden. Season with a pinch of salt and set aside.
3. In another non stick skillet, heat the remaining oil over medium low heat. Add the ground Sichuan peppercorns, cumin, smoked paprika, turmeric, and a pinch of salt. Cook for 1 minute to release the aroma.
4. Crack the eggs into the spiced oil, stirring constantly with a wooden spoon or spatula. As the eggs begin to set, gently fold them over to form soft curds. Season with salt and black pepper to taste.
5. Combine the scrambled eggs, cooked shiitake mushrooms, and crispy bacon pieces in a bowl. Gently mix to combine.
6. Transfer the mixture to a serving dish and garnish with sliced green onions and fresh cilantro. Serve immediately.

Chef’s Insight

Sichuan peppercorns add a unique, tingling sensation to the dish, making it an exciting choice for a weekend brunch.

Notes

This recipe is suitable for the Paleo diet and can be easily adapted to suit different diets by substituting soy sauce for coconut aminos and regular bacon.