Mouthwatering Australian Paleo Breakfast: Grain-Free Bacon & Eggs on Avocado Toast with Tomato Salsa

Allergens

Eggs, Gluten Free (due to bacon and avocado)

Ingredients

• 1. 4 large free
• range eggs 2. 8 slices of sugar
• free bacon 3. 2 ripe avocados 4. 1/2 cup cherry tomatoes, halved 5. 1 small red onion, finely chopped 6. 1 clove garlic, minced 7. 1 tablespoon fresh cilantro, chopped 8. 1 tablespoon fresh lemon juice 9. Salt and pepper, to taste 10. Olive oil, for cooking and drizzling 11. Lemon wedges, for serving (optional)

Instructions

1. In a non stick pan, cook the bacon over medium heat until crispy, about 4 minutes per side. Set aside on paper towels to drain.
2. Halve and pit the avocados, then carefully slice them into 1/2 inch thick pieces. Season with salt and pepper.
3. In a separate pan, cook the eggs to your desired preference (over easy, over medium, or sunny side up).
4. For the tomato salsa, in a bowl, combine cherry tomatoes, red onion, garlic, cilantro, lemon juice, salt, and pepper. Toss gently to combine.
5. To assemble, place avocado slices on two plates, slightly overlapping them. Top each with 4 slices of bacon and a cooked egg. Spoon the tomato salsa over the top and drizzle with olive oil. Serve with lemon wedges if desired.

Chef’s Insight

To enhance the aroma, add a few drops of eucalyptus oil or fresh mint leaves to the dish.

Notes

For an extra touch, garnish with edible flowers or fresh herbs like basil or mint.