“Paleo Nordic Morning Delight: A Flavorful and Nutritious Breakfast for Six”
Discover a mouthwatering and nutritious Paleo Nordic Morning Delight that's perfect for a group of six. This flavorful breakfast features almond flour cake, poached eggs, mushrooms, tomatoes, and fresh herbs, all combined in an Intermediate-level recipe that will transport you straight to the heart of Scandinavia. Try this delectable dish today!
Allergens
Eggs, coconut, almond
Ingredients
- 2 cups almond flour
- 1/2 cup ground flaxseed meal
- 3 large eggs
- 4 tbsp coconut oil, melted
- 1 tsp sea salt
- 1 tsp baking soda
- 1/4 cup unsweetened applesauce
- 2 cups sliced mushrooms (e.g., button or cremini)
- 1 cup cherry tomatoes, halved
- 6 large eggs, for poaching
- Fresh dill, for garnish
- Fresh parsley, for garnish
- Ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9 inch round cake pan and line with parchment paper.
- In a large bowl, whisk together the almond flour, flaxseed meal, salt, and baking soda. Add the eggs, melted coconut oil, and applesauce mix until well combined.
- Pour the batter into the prepared cake pan and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely.
- In a large skillet, heat a tablespoon of coconut oil over medium heat. Add the sliced mushrooms and cook for 3 4 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the cherry tomatoes to the skillet and cook for another 2 minutes, or until they soften slightly. Season with salt and pepper to taste. Remove from heat and set aside.
- Fill a large saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, one at a time, and carefully slide them into the simmering water. Cook for 3 4 minutes, or until the desired firmness is achieved. Remove the eggs with a slotted spoon and place them on paper towels to drain.
- Slice the cooled almond flour cake into six equal portions. Place each portion on individual plates and top with the mushroom and tomato mixture.
- Carefully place a poached egg on top of each dish, garnish with fresh dill and parsley, and season with additional ground black pepper to taste. Serve immediately.
Chef’s Insight
This Paleo Nordic breakfast dish captures the essence of Nordic cuisine while catering to dietary restrictions. The combination of flavors, textures, and aromas will transport you straight to the heart of Scandinavia!
Notes
For a vegan alternative, you can replace the poached eggs with tofu or other plant-based protein sources.