Delectable Australian Paleo Breakfast Bowl with Grilled Tomatoes and Avocado

Allergens

Eggs, Nuts (Almonds)

Ingredients

• 1 cup cherry tomatoes
• 2 large free
• range eggs
• 1 ripe avocado
• 8 oz mixed wild mushrooms (e.g., shiitake, oyster, and cremini)
• 4 slices of bacon
• 2 cups baby spinach
• 1/2 cup roasted almonds, roughly chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss cherry tomatoes with 1 tbsp of olive oil, salt, and pepper. Spread them onto the prepared baking sheet and roast for 20 25 minutes until they're slightly softened and slightly charred. Remove from the oven and set aside.
3. In a large skillet over medium heat, cook bacon until crispy. Once done, transfer to a paper towel lined plate. Reserve the rendered fat in the skillet for later use.
4. Increase the skillet's heat to medium high. Add 1 tbsp of olive oil and sauté mushrooms for 5 7 minutes or until tender and slightly golden. Season with salt and pepper, then set aside.
5. In the same skillet, heat the reserved bacon fat over low heat. Crack eggs into the skillet and cook them sunny side up, covering the skillet to create steam and achieve a soft, creamy egg white texture. This should take about 3 4 minutes.
6. Assemble the bowls: Divide the roasted tomatoes among four serving dishes. Top each with sautéed mushrooms, a cooked egg, crispy bacon, baby spinach, and a generous scoop of smashed avocado. Sprinkle with roasted almonds and garnish with fresh parsley.

Chef’s Insight

This Paleo breakfast bowl is perfect for those who want to enjoy a gourmet meal without compromising on nutrition or flavor.

Notes

Feel free to customize this recipe with your favorite Paleo-friendly ingredients.