Delectable Gluten-Free New Zealand Breakfast Feast
Discover a delicious, gluten-free New Zealand breakfast feast that combines mouthwatering flavors and captivating aromas. This intermediate-level recipe offers multiple substitutions and alternative preparations to suit your preferences, while its stunning presentation and elegant imagery make it perfect for sharing on social media or hosting guests.
Allergens
Eggs, Dairy (Feta Cheese)
Ingredients
- 1. 6 large free
- range eggs 2. 80 g gluten
- free bacon strips 3. 1 ripe avocado, sliced 4. 1 large tomato, thickly sliced 5. 80 g feta cheese, crumbled 6. 20 g fresh basil leaves 7. 1 tbsp olive oil 8. Salt and pepper, to taste 9. 1 tbsp balsamic vinegar 10. Fresh lemon juice, to taste
Instructions
- Preheat a non stick frying pan over medium heat. Add bacon strips and cook until crispy, approximately 5 minutes per side. Remove from pan and set aside.
- In the same pan, add olive oil, tomato slices, salt, pepper, and balsamic vinegar. Cook for about 3 4 minutes on each side, or until softened.
- While the tomatoes are cooking, whisk eggs in a separate bowl with lemon juice. Season with salt and pepper to taste.
- Once the tomatoes are cooked, carefully pour the whisked eggs into the pan, ensuring an even distribution. Cook on low heat for 2 3 minutes or until set. Gently fold in half to form an omelette.
- To plate, arrange the gluten free omelette atop a serving dish, and sprinkle with crumbled feta cheese. Arrange bacon strips, avocado slices, and fresh basil leaves around the omelette.
Chef’s Insight
Experiment with different herbs to create unique flavor combinations that complement the savory ingredients.
Notes
Adjust the seasonings to your preference for a personalized breakfast experience.