Keto Australian Brunch Delight: Avocado Stuffed Egg Boats with Bacon-Wrapped Asparagus

Allergens

Egg, Soy (in bacon)

Ingredients

• 4 large free
• range eggs
• 2 medium avocados
• 8 asparagus spears, trimmed
• 4 bacon slices
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely diced
• 1/2 jalapeno pepper, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. a. Preheat oven to 400°F (205°C). b. Wrap each asparagus spear with a slice of bacon and secure with a toothpick. Place on a lined baking sheet and bake for 12 15 minutes, or until bacon is crispy. c. Meanwhile, halve the avocados and remove the pits. Scoop out enough to create a well in each half and set aside. d. In a small bowl, combine cherry tomatoes, red onion, jalapeno, cilantro, olive oil, salt, and pepper. Stir well and set aside. e. Bring a saucepan of water to a simmer. Crack each egg into a separate ramekin or cup, then gently lower the eggs into the simmering water using a slotted spoon. Cook for 3 minutes for a soft boiled yolk or cook longer if desired. Remove with a slotted spoon and drain on paper towels. f. Carefully place a poached egg in each avocado well, then top with tomato salsa. Serve immediately with bacon wrapped asparagus.

Chef’s Insight

The key to perfect poached eggs is using fresh, cold water and a gentle simmer. Adding a splash of white vinegar to the water also helps keep the egg together during cooking.

Notes

For a lower-carb option, use coconut sugar or monk fruit sweetener instead of regular sugar in the salsa.