Keto-Friendly Turkish Brunch Delight: Avocado Stuffed Poached Eggs on Spiced Turkey Bacon with Aromatic Herb Sauce

Allergens

Eggs, Soy (in the sauce)

Ingredients

• 4 large free
• range eggs
• 2 ripe Hass avocados
• 4 slices of turkey bacon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sumac
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 2 tablespoons extra
• virgin olive oil
• Freshly ground black pepper, to taste

Instructions

1. In a small saucepan, bring water to a simmer for poaching eggs.
2. Combine paprika, cumin, sumac, salt, and pepper in a small bowl. Rub the spice mixture onto turkey bacon slices.
3. Heat olive oil in a pan over medium heat, cook spiced turkey bacon until crispy, about 3 4 minutes per side.
4. Cut avocados in half, remove the seed, and slice each half into 2 3 wedges. e) To make the herb sauce, mix together dill, parsley, mint, garlic, lemon juice, extra virgin olive oil, and freshly ground black pepper in a small bowl. f) Poach eggs one at a time in simmering water for 3 minutes, then immediately transfer to an ice bath. g) To plate, place two avocado wedges on each plate, top with a poached egg, and add a slice of turkey bacon. Drizzle the herb sauce generously over the dish.

Chef’s Insight

The balance of flavors and textures in this dish is key to its appeal, so don't be afraid to experiment with spices and herbs.

Notes

Use fresh herbs for the most vibrant flavor and aroma.