“Delightful Australian Paleo Breakfast Bowl – A Sensory Feast for Your Taste Buds!”
Experience a delightful Australian Paleo Breakfast Bowl filled with rich flavors and textures that will tantalize your taste buds! This gluten-free, dairy-free breakfast dish is perfect for a memorable morning meal.
Allergens
Eggs, Bacon (contains gluten and dairy)
Ingredients
- 6 large free
- range eggs
- 2 cups baby spinach leaves, packed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup avocado, diced
- 1/4 cup sun
- dried tomatoes, finely chopped
- 1/2 cup cooked bacon bits
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Preheat a non stick frying pan over medium heat. Add the olive oil and swirl to coat the surface of the pan evenly.
- In a mixing bowl, whisk together the eggs. Season with salt and pepper to taste.
- Pour the whisked eggs into the heated frying pan and gently scramble them until fully cooked, stirring occasionally for about 4 5 minutes. Remove from heat and set aside.
- In each of six individual serving bowls, evenly distribute the scrambled eggs. Top with baby spinach leaves, cherry tomatoes, diced avocado, finely chopped sun dried tomatoes, and cooked bacon bits.
- Garnish with fresh parsley if desired.
Chef’s Insight
Use high-quality olive oil to enhance the flavors and textures of this dish.
Notes
This recipe highlights the use of fresh, quality ingredients to create a sensory and cinematic experience for breakfast.