Keto Avocado Breakfast Bowl with Bacon and Poached Eggs: A New Zealand Inspired Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large ripe avocados, halved, pitted, and peeled
• 8 slices of sugar
• free bacon (can be substituted with regular bacon)
• 8 large eggs
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or avocado oil
• Fresh parsley, for garnish

Instructions

1. In a large non stick skillet, cook the bacon over medium heat until crispy. Remove from pan and set aside.
2. In the same skillet, add 1 tablespoon of oil and sauté the baby spinach until wilted, about 2 minutes. Set aside.
3. Heat another tablespoon of oil in a shallow saucepan with a splash of white vinegar for poaching eggs. Crack each egg into a separate small bowl or ramekin, then gently slide the eggs into the simmering water. Cook for 3 4 minutes until the whites are set and yolks are still runny.
4. To assemble the bowls, place one half of an avocado in each serving dish. Top with sautéed spinach, cherry tomatoes, crumbled feta cheese (if using), and a sprinkle of salt and freshly ground black pepper.
5. Place two poached eggs on top of the avocado and vegetables. Crumble the cooked bacon over the top, garnish with fresh parsley, and serve immediately.

Chef’s Insight

A well-balanced blend of flavors, textures, and colors makes this dish visually stunning and incredibly satisfying.

Notes

Feel free to adjust the amounts of ingredients according to personal preference.