Scrumptious Paleo English Breakfast: A Mouthwatering Start to Your Day!

Allergens

Eggs, Bacon

Ingredients

• 4 large free
• range eggs, organic
• 6 rashers streaky bacon, nitrate
• free, thick
• cut
• 200g cherry tomatoes, vine ripened, halved
• 1 small portobello mushroom, organic
• 1 avocado, ripe, sliced
• 4 asparagus spears, fresh, trimmed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt, unrefined and iodized
• 1/2 teaspoon ground black pepper, organic
• Fresh parsley, for garnish

Instructions

1. Begin by preheating a large non stick skillet over medium heat.
2. In the skillet, cook the bacon rashers until crisp and golden brown on both sides, then transfer to a plate.
3. In the same skillet, add half of the cherry tomatoes and cook until softened and slightly caramelized, about 4 minutes. Transfer to the plate with bacon.
4. Add a touch more oil to the skillet, then crack in the eggs. Season with salt and pepper. Cook sunny side up or to your desired preference.
5. While the eggs are cooking, slice the avocado and prepare the mushroom and asparagus.
6. In a separate pan, sauté the remaining cherry tomatoes with olive oil, sea salt, and ground black pepper until softened. Add in the sliced portobello mushroom and fresh asparagus spears. Cook for 5 7 minutes, or until tender and flavorful.
7. Plate your dish in an aesthetically pleasing manner, stacking the cooked ingredients with care. Garnish with parsley and enjoy!

Chef’s Insight

For a splash of color, add a few cherry tomatoes around the dish. A sprig of fresh parsley can also enhance the overall presentation.

Notes

To elevate the dish further, add a side of freshly squeezed orange juice or hot beverages like tea or coffee.