“Michelin-Star Worthy Paleo Portuguese Breakfast: Savor the Sunrise!”

Allergens

Eggs, Soy (in chorizo)

Ingredients

• 4 large free
• range eggs
• 100g chorizo sausage, sliced
• 2 handfuls baby spinach leaves
• 8 white mushrooms, sliced
• 1 avocado, peeled, pitted and sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large non stick skillet, heat the olive oil over medium heat. Add the chorizo and cook until slightly browned, about 2 minutes.
2. Add the mushrooms to the skillet and sauté with the chorizo for 3 minutes or until tender.
3. Stir in the spinach and cook until wilted, approximately 1 2 minutes.
4. In a separate non stick pan, fry the eggs to your desired preference (sunny side up, over easy, or poache
5. .
6. Assemble your plate: place a generous portion of the chorizo mushroom spinach mixture in the center, top with avocado slices, and finish with the perfectly cooked eggs.
7. Season with salt and pepper to taste, and serve immediately.

Chef’s Insight

To enhance flavor, cook the ingredients gently to maintain their natural taste.

Notes

This recipe serves two, but can easily be doubled or tripled for larger gatherings.