“Irish Breakfast Paleo-Style: A Cinematic Culinary Journey to the Emerald Isle”

Allergens

Eggs, gluten-free pancakes may contain wheat or other allergens depending on the brand

Ingredients

• 1. 4 large eggs 2. 8 oz Irish bacon, sugar
• free (rashers) 3. 1 large avocado 4. 1 cup cherry tomatoes, halved 5. 1/2 small white onion, thinly sliced 6. 1 tbsp olive oil 7. 1 tsp salt, divided 8. 1/2 tsp ground black pepper 9. 4 cups baby spinach 10. 2 large portobello mushrooms, sliced 11. 1/2 cup almond flour pancake mix (for gluten
• free pancakes) 12. 1/2 cup unsweetened almond milk 13. 1 tbsp grass
• fed butter, melted

Instructions

1. In a non stick skillet, cook the Irish bacon over medium heat until crispy. Transfer to a plate and set aside.
2. Heat olive oil in another skillet over medium heat. Add onion and sauté for 3 minutes, then add cherry tomatoes, salt, and pepper, and cook for another 3 minutes or until the tomatoes soften slightly. Set aside.
3. In a separate pan, cook the sliced mushrooms with a pinch of salt until they release their juices and become tender. Add spinach and cook until wilted. Season with salt and pepper to taste.
4. Prepare the gluten free pancakes according to the package instructions.
5. In a non stick pan, fry eggs to your preferred doneness.
6. Slice the avocado and gently mash it in a bowl. Season with salt and pepper.
7. Assemble the dish: place gluten free pancakes on the bottom of a large plate, followed by bacon, spinach and mushroom mix, sautéed onion and tomatoes, mashed avocado, and finally top it off with a fried egg.

Chef’s Insight

The key to a successful Irish breakfast lies in the balance of flavors and textures - from the crispy bacon to the tender mushrooms, and creamy avocado. Each element plays a crucial role in creating an unforgettable dining experience.

Notes

This recipe is not only delicious but also well-suited for those who follow a paleo diet or those looking to add more vegetables into their breakfast routine.