“Mouthwatering Paleo-Friendly English Breakfast: A Delightful Start to Your Day”

Allergens

Eggs, Soy (in bacon - if using soy-based bacon substitute)

Ingredients

• 1. 6 slices of sugar
• free bacon 2. 4 large eggs 3. 8 oz mushrooms, thinly sliced 4. 1 small onion, finely chopped 5. 1 cup cherry tomatoes 6. 1 avocado, sliced 7. 1 tbsp olive oil 8. Salt and pepper to taste 9. Fresh parsley for garnish (optional)

Instructions

1. In a non stick skillet, cook the bacon until crispy over medium heat. Set aside on a paper towel to drain excess fat.
2. In a separate pan, sauté the mushrooms and onion in 1 tbsp of olive oil until softened and golden brown. Season with salt and pepper to taste. Set aside.
3. In another non stick skillet, whisk the eggs together. Add the cooked mushroom and onion mixture to the eggs and cook over low heat, stirring occasionally, until the eggs are softly scrambled. Season with salt and pepper.
4. Arrange the cooked bacon, scrambled eggs, cherry tomatoes, and avocado slices on a serving plate in a visually appealing manner. Garnish with fresh parsley if desired.

Chef’s Insight

The key to a perfect Paleo English breakfast is using high-quality, sugar-free bacon and fresh ingredients.

Notes

For a vegan version, substitute bacon with tempeh or tofu.