Paleo Irish Breakfast: A Wholesome Start to Your Day

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large organic eggs 2 cups fresh spinach, chopped 1 cup sliced organic mushrooms 1 cup cherry tomatoes, halved 2 rashers sugar
• free bacon, nitrate
• free 1/2 cup black pudding (gluten
• free), cooked and crumbled 4 slices gluten
• free Irish soda bread, toasted 2 tbsp grass
• fed butter, for cooking Salt and pepper, to taste Olive oil, for drizzling

Instructions

1. In a large skillet, cook the bacon over medium heat until crispy. Remove from pan and set aside.
2. In the same skillet, melt 1 tablespoon of grass fed butter. Add the spinach and cook until wilted, about 2 minutes. Set aside on a plate.
3. In the same skillet, melt another tablespoon of grass fed butter. Add the mushrooms and sauté until tender, about 4 minutes. Season with salt and pepper. Set aside on top of the spinach.
4. In the same skillet, add another tablespoon of grass fed butter. Add the cherry tomatoes and cook for 2 minutes, or until slightly softened. Season with salt and pepper. Set aside in a small bowl.
5. In another non stick pan, melt 1 tablespoon of grass fed butter over medium heat. Crack the eggs into the pan and fry to your desired preference. Season with salt and pepper.
6. Assemble the Paleo Irish Breakfast on a serving plate by placing the spinach at the base, followed by the mushrooms, cherry tomatoes, black pudding crumbles, and bacon rashers. Top with fried eggs.
7. Drizzle with olive oil for added richness and serve alongside toasted gluten free Irish soda bread.

Chef’s Insight

The combination of textures and flavors in this Paleo Irish Breakfast is sure to satisfy your taste buds while adhering to the principles of a paleo diet.

Notes

Customize the Paleo Irish Breakfast to your preferences by adding or substituting ingredients.