“Elegant Paleo New Zealand Breakfast: A Mouthwatering Journey of Flavors & Textures”

Allergens

None (gluten-free, dairy-free)

Ingredients

• 4 large free
• range eggs
• 1 cup spinach, freshly washed
• 2 cups button mushrooms, sliced
• 2 cups kale, chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, ripe but firm
• 4 slices of sugar
• free bacon, pre
• cooked and crispy
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a non stick pan, heat the olive oil over medium heat. Add the mushrooms and sauté for 3 4 minutes or until they release their water and start to brown.
2. Add the spinach and kale to the pan with the mushrooms. Cook for 2 3 minutes or until the greens wilt. Season with salt and pepper, then remove from heat and set aside.
3. In a separate non stick pan, fry the eggs to your desired preference (over easy, over medium, or over har
4. .
5. To plate, place the sautéed greens mixture on one side of the dish. Top with halved cherry tomatoes and avocado slices. Place the crispy bacon on top, then carefully add the fried eggs. Season with a dash of salt and pepper.

Chef’s Insight

This recipe is designed to emphasize the mouthfeel and sensory experience of the dish, making it perfect for special occasions or brunch with friends.

Notes

Feel free to adjust the seasoning or ingredients to your personal preference.