“A Symphony of Flavors: Gourmet Gluten-Free New Zealand Brunch”

Allergens

Eggs, Dairy (Goat Cheese)

Ingredients

• 1. 2 cups gluten
• free bread, cut into thick slices 2. 6 large free
• range eggs 3. 1 cup baby spinach leaves 4. 8 cherry tomatoes, halved 5. 8 oz smoked salmon, sliced 6. 4 oz fresh goat cheese 7. 2 cups microgreens 8. 1 avocado, thinly sliced 9. 3 tbsp olive oil 10. Salt and pepper, to taste 11. Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the gluten free bread slices on a baking sheet and toast in the oven until golden brown, about 5 minutes per side. Remove from the oven and set aside.
3. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the spinach leaves and cook until wilted, about 2 minutes. Remove from the pan and drain on paper towels.
4. In the same pan, heat another 1 tablespoon of olive oil. Crack 3 eggs into the pan and season with salt and pepper. Cook over medium low heat for 3 4 minutes until the whites are set but yolks remain runny. Remove from the pan and set aside.
5. Assemble the brunch by placing a toasted slice of bread on each plate, topped with a layer of baby spinach leaves and cherry tomatoes.
6. Add 2 slices of smoked salmon on top of the tomatoes, followed by a dollop of goat cheese.
7. Place one fried egg on top of the cheese, seasoned with salt and pepper to taste.
8. Garnish with fresh parsley and microgreens, then drizzle with olive oil and balsamic glaze.
9. Repeat for all 6 servings.
10. Serve immediately and enjoy your culinary journey!

Chef’s Insight

Balance the flavors of savory and sweet for an unforgettable taste experience.

Notes

For an extra touch, serve with a glass of New Zealand Sauvignon Blanc.