“Mouthwatering Paleo Portuguese Breakfast Feast for Two: A Cinematic Dining Experience”

Allergens

Gluten (in sausage unless gluten-free) - Eggs - Soy (potential in some almond flour mixes) - Nuts (almond flour)

Ingredients

• 2 Large Paleo
• friendly Portuguese Sausages (gluten
• free)
• 1 Large Sweet Potato (peeled and sliced into rounds)
• 2 Cups Kale, de
• stemmed and washed
• 1/4 Cup Sun
• dried Tomatoes, chopped
• 2 Large Free Range Eggs
• 1 Avocado, ripe but firm
• 1/2 Cup Almond Flour Pancake Mix
• 2 Tbsp Olive Oil (for cooking)
• Salt and Pepper to taste
• Optional: Bacon or Portuguese cured meats (gluten
• free) for added protein

Instructions

1. a. In a non stick skillet, cook the sausages over medium heat until browned and cooked through. Set aside and keep warm. b. Heat 1 tbsp of olive oil in a separate skillet. Fry the sweet potato slices until they are golden brown and slightly crispy on both sides. Season with salt and pepper to taste, then transfer to a plate and cover to keep warm. c. In the same non stick skillet, cook the kale for 2 minutes or until slightly wilted. Transfer to a plate and set aside. d. Prepare the pancake batter according to the instructions on the almond flour mix package. Heat a non stick griddle over medium heat, add 1 tbsp of olive oil, and cook the pancakes until golden brown and cooked through. Set aside and cover to keep warm. e. Fry or poach the eggs until the yolks are runny but not broken. f. Thinly slice the avocado and season with salt and pepper to taste. g. Arrange all components on a serving plate, top with optional bacon or cured meats, and serve immediately.

Chef’s Insight

This Paleo Portuguese breakfast is designed to create a memorable dining experience - Using high-quality ingredients, such as sun-dried tomatoes and Portuguese sausages, adds depth to the flavor profile

Notes

Adjust cooking times based on individual preferences and equipment used - Feel free to customize the dish with your favorite Paleo-friendly ingredients