Paleo Polynesian Brunch: Coconut Crusted Eggs with Avocado Salsa and Roasted Sweet Potatoes

Allergens

Eggs, coconut

Ingredients

• 6 large eggs
• 1 cup unsweetened shredded coconut
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• 1 lime, juiced
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons coconut oil
• Salt and pepper to taste

Instructions

1. a. Preheat the oven to 400°F (200°C). Season the sweet potato cubes with salt and pepper, toss in coconut oil, and spread them on a baking sheet. Roast for 25 30 minutes until tender and golden brown. b. In a shallow dish, mix the shredded coconut with salt and pepper. Crack each egg into a separate bowl, then gently slide them into the coconut mixture to coat the eggs evenly. c. In a non stick skillet over medium heat, cook the coated eggs until the coconut is golden brown and the yolks are just set, about 5 minutes per side. d. While the eggs are cooking, prepare the avocado salsa by combining the diced avocados, red onion, tomato, lime juice, salt, and pepper in a bowl.

Chef’s Insight

The contrast of textures between the crispy coconut crust and soft egg yolk creates an unforgettable dining experience.

Notes

Ensure the coconut used is unsweetened for a true Paleo experience.