Mouthwatering Gluten-Free Australian Breakfast Platter with Avocado Smash, Grilled Tomatoes, Crispy Bacon, and Herbed Mushrooms

Allergens

Eggs, Dairy (in the optional toast)

Ingredients

• 6 large free
• range eggs
• 4 ripe avocados, halved and pitted
• 6 tomatoes, sliced in half horizontally
• 18 rashers of gluten
• free bacon
• 2 cups mixed mushrooms, cleaned and sliced
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup olive oil
• Salt and pepper, to taste
• Optional: gluten
• free toast or bread of choice for serving

Instructions

1. Preheat your oven to 350°F (180°C).
2. Line a baking sheet with parchment paper and arrange the bacon slices on it, making sure they don't overlap. Bake in the preheated oven for 18 20 minutes or until crispy. Remove from the oven and set aside.
3. In a large non stick frying pan, heat 2 tablespoons of olive oil over medium heat. Add the tomato halves, season with salt and pepper, and cook for 6 7 minutes on each side until slightly softened and charred. Remove from the pan and set aside.
4. In a bowl, combine the mushrooms, 2 tablespoons of olive oil, fresh basil leaves, and parsley leaves. Season with salt and pepper to taste. Toss well to coat the mushrooms evenly with herbs and oil. Set aside.
5. Place the avocado halves in a bowl and gently mash them with a fork or a potato masher until you achieve your desired consistency. Season with salt and pepper, and set aside.
6. To serve, arrange the mashed avocados on individual plates or one large serving platter. Top with the grilled tomatoes, crispy bacon, and herbed mushrooms. If using gluten free toast or bread, place it alongside the other ingredients for a complete breakfast spread.

Chef’s Insight

Use high-quality ingredients for the best flavor and texture experience.

Notes

For the perfect Instagram-worthy photo, use a shallow white plate or wooden board to showcase the vibrant colors of the dish.