Keto Avocado and Bacon Breakfast Bowl with Poached Eggs: A Michelin-Star New Zealand Inspired Feast

Allergens

Eggs, Bacon

Ingredients

• 2 large ripe avocados
• 4 slices of sugar
• free bacon
• 4 large eggs
• 2 cups fresh spinach
• 8 oz cremini mushrooms, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded mozzarella cheese (optional)
• Salt and pepper, to taste
• Olive oil

Instructions

1. Begin by cooking the bacon in a pan over medium heat until crispy. Remove from the pan and set aside on a paper towel lined plate. In the same pan, add a drizzle of olive oil and sauté the red onion for 2 minutes or until softened. Add the sliced cremini mushrooms and cook for an additional 4 5 minutes or until browned and tender. Season with salt and pepper to taste, then set aside. While the bacon is cooking, prepare a pot of water for poaching eggs. Bring it to a simmer over medium heat. Add a splash of white vinegar to help the eggs set properly. Slice the avocados in half, remove the pit, and score each half lengthwise. Scoop out the flesh into a bowl and mash gently with a fork. Season with salt and pepper. In a microwave safe dish, wilt the spinach for about 1 minute. Drain any excess moisture.

Chef’s Insight

The perfect balance of creamy, savory, and slightly smoky flavors make this dish an exceptional keto-friendly breakfast option.

Notes

This recipe is suitable for those following a ketogenic or low-carb diet.