“Delightful Australian Paleo Brunch: Avocado Smashed Eggs on Crispy Zucchini Noodles”

Allergens

None

Ingredients

• 6 medium zucchinis
• 3 large eggs
• 1 ripe avocado
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Wash the zucchinis and use a spiralizer or sharp knife to create noodles from them. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles, season with salt and pepper, and cook for 3 4 minutes until slightly softened but still al dente. Transfer to a plate and set aside.
3. In the same skillet, heat another tablespoon of olive oil. Crack the eggs into the skillet, season with salt and pepper, and cook over medium low heat for 2 3 minutes or until the egg whites are set but yolks are still runny. Use a spatula to gently break the yolks if needed.
4. While the eggs are cooking, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it with a fork until smooth. Season with salt and pepper to taste.
5. To assemble, place a portion of the zucchini noodles on each plate, then top with a smashed egg. Spoon the avocado over the eggs, and garnish with fresh basil leaves. Serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish makes it a standout choice for a satisfying and elegant brunch experience.

Notes

Feel free to add cherry tomatoes or grilled mushrooms for added flavor and color.